temperature regulation tips?
Here is the bread baking schedule I have used a few times that has worked for me thus far:
7AM - mix leaven
7PM - mix dough and bulk ferment overnight at 65o
7AM - divide and shape, retard final rise in refrigerator
7PM - bake
This worked great the past few times because the weather was cooperative (high of 72 in the day, low of 60 at night). California weather can be very sporadic this time of year and I am not able to control the climate in my house. Today, we are supposed to have a high of 92 and low of 62.
Today, I mixed my leaven using room temperature water @ 67o before leaving for work. Normally, I could simply leave it out on the counter, but I decided to put it in an insulated lunchbox with an ice pack in the upper compartment. I do not want the yeast to be spent by the time I make my dough later tonight. If there is not enough activity, I could probably leave it on the counter for an hour. Hopefully that strategy works.
I am not sure what to do about the long bulk fermentation since my kitchen will be very warm tonight. But I plan to check the temperature in my garage and in my car (which is parked outside) before I go to sleep and my leave my dough at either of these locations overnight.
Does anyone have any other temperature control tips to share?