Baking in Hot Weather: Preventing Overproofing, Compromising Flavor
Forums:
Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.
Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This week, when my kitchen swayed between 80 and 85F, I made two more batches.