Trying No Knead Artisan Bread by Jim Lahey in Singapore
Hi, I live in Singapore with tropical temperature. I am new to baking bread and just started on the No Knead Artisan Bread by Jim Lahey. This method calls for proofing in room temperature for 12 to 18 hours. But I realised my dough turns sour by then!
I am just wondering if any fellow Singaporeans or anyone living in tropical countries like mine, has tried the No Knead Bread by Jim Lahey, and I would like some tips from you. Would I need to adjust the proofing time due to warm weather in Singapore? Is it necessary to get Gold Medal or Pilbury flour? So far I have only tried our local flour. I have tried my 7th attempts. I guess I have much much to improve on....and I am wondering if it has much to do with our tropical temperature and local flour.