The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Effect of Humidity during bulk fermentation on hydration?

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DavePaliwoda's picture
DavePaliwoda

Effect of Humidity during bulk fermentation on hydration?

Hello! I'm making my first foray in to the world of baking and sourdough and all that malarky, but I've got myself a bit of a question:


 


During bulk fermentation, I'm maintaining a consistent temperature by putting a pot of boiling water in the oven next to my dough. I notice that this (quite obviously) generates a high level of humidity; while I'm not sure of the effect of this (not done it enough to know the difference), does anyone know if this affects the hydration of the dough? I'm currently working at 70% hydration

GlendaLynne's picture
GlendaLynne

Living in the subtropics (Brisbane, Australia) I find that I have to reduce the hydration from 68% in Winter to 65% in Summer (wet season) to make a comprobable loaf.

ssor's picture
ssor

This all changes when you cover the dough with a sheet of plastic. The large difference in hydration may be the result of moisture regain during periods of high humidity. You would need a moisture meter to determine that.

DavePaliwoda's picture
DavePaliwoda

Very interesting stuff, thanks for the quick replies! Will experiment with this next weekend and report back