Making less sour bread on hot climate
Hey, guys! I'm new on TFL, I've been baking bread for about 7 months, reading posts here about 5 and I created my account quite recently, I knew I'd need some help eventually :P
So, here is the thing, I'm from Brazil and I'm baking whole grain breads using a sourdough starter, which I took me about 3 weeks to get tasting good. I keep a firm starter, approx. 55% hydration, feed it with white flour, 1 part starter, 1 part water, 2 parts flour, although that's is approximate, since I don't have a scale right now.
And here, summer is coming on, and it is hot. My city gets from 29°C to 38°C (84°F - 100) almost every day in the summer.
My SO doesn't really like sour bread, I don't really mind some sourness, but it's a weird concept here in Brazil, sour breads. We are used to sweet breads (we call them Pão Caseiro - similar to Portuguese sweet bread), and commercial yeast breads like Pão Frances - French Bread (which is supposed to be a cheap copy of a baguette, but, man, it tastes good).
Tuesday I made one bread:
- 60% WW
- 40% white
- 57% water
- 8% olive oil
- 3% salt
- 35% starter @ 100%
For this bread, I took out of the fridge & fed my starter Monday night before going to bed and then in the morning, let it grow for about 5 hours, I think it was just beginning to collapse.
My bulk fermentation was about 3 hours, my proofing time was about 1.5 hours. Short time, I think. But after baked it had an mild sour taste and a stronger ― stronger, but I wouldn't call it strong ― sour aftertaste. Maybe it was the wetter starter or something, still I think the temperature is not helping my yeast, but it is helping the bacteria.
For the next loaf I would like the sourness to not be that clear. I know it's doable, I've done this before. I was considering not letting the whole fermentation happen at room temperature, but instead, let it ferment some time at room temperature, put it in the fridge for some time.
I'm already using a high percentage of starter (35% is basically craziness :), I can't AC my kitchen, and I don't really have cold corners :(
Do you guys think that would work to fight the high temperatures?
If you live in a high temperature climate, what do you do?