Heat & Humidity
HELP! I have to go save my dough!
Ok, phew that was a close call! I am making french bread today. The recipe is 4 cups flour, 2 tsp yeast, 1 1/2 cup water and 2 tsp salt. It was supposed to rise for 1.5 hours before it doubled. Mine doubled in 45 minutes and continued to rise! Right as I sat down to write this I just realized it had decided to try and tripple and had to go punch it down and get it ready for it's second rise. (only 30 minutes). It's about 85 or 90 today and slightly humid. I live in Maryland near the bay (so I am also really low altitude wise). I wasn't sure how much humidity affects dough? I tend to shy away from a/c unless it's absolutely necessary (so it's not on today). I made a second batch and it's doing about the same thing (rising in 45 minutes). I would appreciate ANY thoughts!
By the way this is my first post on here. I have been reading and doing the lessons for about 2 months now I guess. I love baking bread and am obsessed with artisan bread. My favoite bakery is located in my home town in Vermont. They are called "Red Hen Baking Company" (http://www.redhenbaking.com/) if you want to check them out. The dentists in the area have been fixing a lot more broken teeth since they came along! Their bread is amazing though! If you are ever in the area I HIGHLY recommend them!
Anyway thanks for this site it's GREAT! I really appreciate all the hard work put into the Bread Feed as well as the other sections!