The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Help please with summer sourdough

JerrytheK's picture
JerrytheK

Help please with summer sourdough

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!

Comments

GaryBishop's picture
GaryBishop

I was near perfection on my SD loaves but the change of season has pushed the sourness too far.

Cold water helps some. I tried salt in my preferment but that pushed the acidity more acetic. 

Last night I put the preferment in the oven with one of those reusable blue plastic "ice" blocks. That kept the oven temperature in the very low 70's overnight. I'm hopeful that will be enough. If not, I'll try 2 of the ice blocks. 

Sugarowl's picture
Sugarowl

You could try retarding in the refrigerator over night. I do that with regular yeasted breads since everything proofs very fast here in FL (90F outside, 76F inside)

GaryBishop's picture
GaryBishop

I've tried it and it goes way too slow.

squattercity's picture
squattercity

I did a 4 1/2 hr bulk ferment on the counter in my 80F kitchen and a 5 1/2 hr proof in the fridge. Baked them straight from the fridge in a 475F oven & they were fine -- tho the loaf in the front, where the temp is hotter in my oven, had a slightly more even crumb.

Rob

squattercity's picture
squattercity

I did a 4 1/2 hr bulk ferment on the counter in my 80F kitchen and a 5 1/2 hr proof in the fridge. Baked them straight from the fridge in a 475F oven & they were fine -- tho the loaf in the front, where the temp is hotter in my oven, had a slightly more even crumb.

Rob

Benito's picture
Benito

With warmer weather if you cannot control the temperature then reducing the levain is a good way to deal with the heat.  As well, using colder water will help to some extent as well.

Benny