The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Need help with summer sourdough failure

JerrytheK's picture
JerrytheK

Need help with summer sourdough failure

Hi, my most-recent sourdough bake resulted in (with an apology to the real things) hockey pucks. The dough was clearly over proofed after a 10 hour or so overnight proof.

Followed the usual FWSY recipe for overnight 40% WW bread.

My kitchen's usually in the mid 60s F in the winter, and is now running in the mid 70s.

Should I use less leavain?

Colder water for the mix?

Thanks!

justkeepswimming's picture
justkeepswimming

Newbie baker here, a little under 1 year. So not an expert by any means, but I have had similar experience. Our summer temperatures here in AZ have definitely caused me to change my baking timeline. For reference purposes, my dough temperature during bulk runs ~ 76-80F, kitchen is 76F.

I have read how some people slow down their proof by putting the dough in a cooler with a cold pack, temps averaging around 50-60F. It's not as cold as the fridge, but cooler than room temperature. Something along those lines might help preserve your preferred baking timeline.

I usually use mostly freshly milled flour, which speeds things up at any temperature. If I add a little rye, it goes even faster. When life allows, I have shifted my timeline to be able to do the whole thing (mixing, proofing, and baking) in 1 day. I have gotten into a groove making sandwich bread lately, and this has worked out fine for us. 

I have made several adjustments. Some days I am doing everything in 1 day, depending on the recipe. Starting at ~ 7 a.m., I can mix flour and water, autolyse for an hour, add starter and salt, mix, bulk proof with coil folds, shape when bulk is done, proof, and bake late in the day. If life changes things up, after shaping I proof in the fridge, anywhere from a few hours to overnight. 

Hopefully you can find something that works well for you. 

Mary

JerrytheK's picture
JerrytheK

Thanks. I may try that schedule, though as I think about it, I did about a 10 - 12 hour cycle on the 'hockey' pucks. First proof started about 10:00 PM and I baked at 10:00 the next morning. I think I really need to drop the temperature of the water to very cool, rather than the usual 90 - 95 FWSY recommends.

After another round, I'll post what I learned.

justkeepswimming's picture
justkeepswimming

The nice thing about bulk proofing during the day is having the ability to "watch the dough, not the clock", as they say. I can then shape it and put it into the fridge until I can bake, even if that's the next day.

Good luck!

Mary