Temperature Affecting My Dough
Another 7-grain seeded sourdough boule. I am amazed how much the temperature affects the dough. The raise on this loaf was slow, but not as disasterous as the boule I tried to make 2 days earlier. We had a freak cold weather front come in, dropping from high 90's to high 50's. For Thailand, that is a freak weather drop...I realize for many both are pretty balmy. Anyway, I had one loaf that refused to rise...I eventually baked it anyway and it was awful. Even though I had added salt I was concerned that it would turn to grey mush with too much enzymatic activity. Outside was flat, inside was raw. I gave it to the dogs. This loaf is better, because the temperature is up to the 80's now. Tomorrow is supposed to be normal weather, in the 90's again, so tomorrow's loaf will probably be big and fluffy as usual. Next month, April, is hot season...past the temps where the yeast & lactobacillus is supposed to die...should be interesting.