The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sponge & Temperature Of House

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KMIAA's picture
KMIAA

Sponge & Temperature Of House

Hi,

I made a sponge last night and it says to let it preferment between 65 & 70 degrees.  I made the sponge at 10PM last night and right now it is 8:37AM.  My house temp right now is almost 80 degrees.  I don't think I should wait any longer to start mixing my bread, but am not sure.  Any  help on this would be appreciated.

jackie9999's picture
jackie9999

The heat this summer is turning breadmaking into a challenge. What used to take 9~10 hours to double is now doubling in 3~4 hours. For my part I am ignoring the time and going with the looks of the sponge/dough. I have also cut down a little on the water since I feel the moisture in the air (and perhaps the moisture content in the flour) is throwing things off.

Just this week I experimented and baked a loaf of bread in my BBQ and it turned out so well..I'm doing it again today :)

Hopefully your loaf today is well on it's way and you didn't 'go by the time'....

jcking's picture
jcking

Watch the sponge and when it appears to fall/recede it'ready. Getting warm? Try cooler/cold water.

Jim

KMIAA's picture
KMIAA

for the replies.  Bread is almost done, and it looks ok.  Suggestions have been helpful.