The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hot weather

DulceBHbc's picture

Baking in Hot Weather: Preventing Overproofing, Compromising Flavor

August 15, 2012 - 12:08pm -- DulceBHbc

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. 

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