Anyone else boiling? Heatwave on right now so I kept the hydration under 80, used very little starter and lots of cold time. It hit a high of 28C inside yesterday 🥵☀️ My whole baking schedule has been flipped 180 to cope with the heat.
300g bread flour. 230g water. 30g starter (10%). 6g salt. Hydration 78%. Dough weight 566g.
Sat night: Nice and cool at 22C inside. Fed starter and autolysed flour and water at the same time, about 2hrs 45mins. Added starter and salt using stretch and folds and rest 30mins. Last pic is right after fingers adding the starter and salt. 2x coil and folds spaced 30mins apart. Bulk ferment at room temperature another hour. Total room temp BF 2.5hrs. I needed to go to bed so popped it into the fridge around midnight.
Sunday: Took out the dough at 8am and left it on the counter till 12pm. My kitchen is much cooler in the mornings at around 23C so the continued bulk ferment was much more controlled. When I took the dough out of the fridge, it looked wet and sticky. By noon, it was nice and dry, bubbly, poofy and jiggly. Preshape and benchrest 30mins. Final shape, into the banneton and cold proof in the fridge when the temp inside soared to 28C. Cold proof 16hrs.
Monday morning: Cool at 24C and a hot oven doesn’t make me feel like I’m in the Sahara. Score and bake in DO 30/15min at 230/210C.
Today is set to reach 35C outside so Im really happy that baking and hot oven is done by 9am. Happy with the consistent result I expect to see on a high 70s with little faffing around.
by VincentVan_Dough
1 Comment
Are you by any chance in Germany, because those are the temps here too, and I cannot bring myself to bake. I have an open plan kitchen/living room. Ordered some sandwich bread for toasting for the first time in 1.5 years (haven’t bought any bread or rolls that long).
Bread looks great! If you’re in Germany, I’m coming over to steal it 😀