The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Beating 36C Ambient

amber108's picture
amber108

Beating 36C Ambient

We're coming into the summer here, where it often 35 - 40C outside let alone in our little bakery. At the moment we bake 68 loaves. We use our leaven out of the fridge at full peak ideally, and we've gone from room temps of around 20 a month ago, to 28 at the start of our mix day and by the time we get to shaping its around 35 - 36C.... and we dont have AC .....

The other week we had to bake late, before going to bed, because the bannetons were full to the brim, and there was no way they were going to last til 2am. After that experience, we had them final proof, set @ 2C from 8pm - 2am, that stopped them in their tracks :)

We tried using our leaven less developed which resulted in a less open crumb, not cool.

We were bulking @ 17C and now @ 12, and adding ice to the water because the tap was giving us water too warm, its a pain but it works. We give a 20min autolyse @ ambient temp, and pull the dough out to fold twice, x 8 tubs, so the fridge struggles a bit to keep up, but really the big one is the shaping time I think. We have a mix of 15 olive loaves, to divide, preshape, shape, banneton and bag takes a little time, and @ 35C we're against the clock. The dough at this point is amazing and fluffy and cloud-like, beautiful but a little too enthusiastic :) 2C is always an option waiting in the wings!

We have adjusted, its amazing the power of natural yeasts and the very live nature of artisan baking. Working with the elements :)

MonkeyDaddy's picture
MonkeyDaddy

Here in Denver, Colorado, USA it's been in the 20'sF all week (about -6C).

We're at about 39.7392° N lattitude, so I'm guessing you're in the southern hemisphere, possibly Australia?

amber108's picture
amber108

Yep :) gets a tad hot here

RoundhayBaker's picture
RoundhayBaker

..fastest proofing sourdough loaves in the world. It must have been hellish until you were able to adjust the timings of your production schedule. I hope you don't get any bushfires in these temps. It would be taking the WFO too far.

amber108's picture
amber108

It was really stressful, so much fine tuning can take the fun out of it a bit. We can easily mix and bake the same day here, by late afternoon, but the flavours are different. And itd get pretty hectic making 68 loaves, not to mention the markets are in the morning.

Its quite humid here also , we do get bush fires here but not huge crazy ones... now that Ive said that....