The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Fermentation Temperature

MayankG's picture
MayankG

Fermentation Temperature

Hi, 

I recently jumped on the baking bread bandwagon. Starting with Ken Forkish FWSY. 

The bread is turning out decent but I'm not sure about the proofing and bulk fermentation temperatures he mentions. The problem here is my ambient/room temperature is always over 30°C/85°F, going up to 36-40°C/100°F when the recipe asks for much cooler temperatues for fermentation. 

I would really appreciate if someone can guide me on adjusting the proofing and bulk fermentation times. It's really throwing me off the schedules and I'm unable to readjust. 

Thanks

DanAyo's picture
DanAyo

Your room temps are very warm. In order to reproduce Forkish bread, I think you will need to reduce the temperature considerably.

You could try putting the dough into a cooler with a cold pac inside. Your refrigerator would probably take the dough to the other extreme; too cold.

Dan

Danni3ll3's picture
Danni3ll3

in your house and ferment the dough there. Then follow his directions for doubling or tripling and ignore his timings as they will be way off for you. As well, to slow things down so you can get the flavour, use very cold or ice water instead of what he specifies and you can ignore dough temps as well since everything is thrown off by your very warm room temps.

HansB's picture
HansB

You can reduce the time too. Watch the dough for proper proofing instead of the clock.

Mini Oven's picture
Mini Oven

cut them in half for a first round and see how that works out.  Using ice water or crushed ice in the dough can also cool the dough.  Get your salt in early if delayed salt is called for.   Use a large unglazed but fired clay pot soaked in water to keep the dough cool.  Put the dough container inside and cover with another soaked clay pot. The evaporation actions cools the pot and its contents.   

MayankG's picture
MayankG

Thanks. I'll try that and see the results.