Bread Rising Mystery
I have this mystery and hope to get some help in solving it. (This is my first post, BTW.)
My wife and I live in the Chicago area and own a vacation home in Door County, Wisconsin (250 miles North). I make a loaf of bread twice a week; about every 5 days. But there is a mystery ...
When I make my bread at home, it always turns out approximately the same size (i.e. height) When I make the same recipe at our vacation home (250 miles north), it always turns out about 20% larger. And, after the second rise, it has many more and larger bubbles, compared to the results at home; and about 20% more volume.
1. Identical recipe ingredients - Same Red Star Active Dry yeast, same Morton iodized salt, same King Arthurs AP flour. The exception is the water, but I have even brought water from Door County to our home, thinking "Maybe it's something about the water," as it's well water, rather than "city water" (from Lake Michigan). Nope ... same smaller loaf.
2. Recipe is prepared exactly in the same way (for several years). I weigh the flour on a digital scale; heat my water to 90 degrees F., go through exactly the same motions, and bake it at 500 deg. F for 35 minutes and then lower the heat to 465 deg. F for about 10-15 minutes.
3. The oven at home is an electric Kitchenaid. The oven at the vacation home is an electric Bosch.
4. I proof for 18 hours in an identical stainless steel bowl, covered with aluminum foil, at room temperature (72-74 F during the day and 66-68 F at night). Then I fold it and let it sit, covered, for another 2 hours. Then I fire up the oven (~20 min. before it reaches 500), place the dough into a dutch oven, cover it and put it in the oven.
The clues: I can't think of any, but one possibility: We are 3.1 miles from Lake Michigan at our home, but we're only about 100 feet feet from Lake Michigan in our Door County vacation home. It's sometimes more humid at the vacation home, but that doesn't appear to make any difference.
I simply can't fathom why the loaves don't turn out the same in both locations. Any insights are welcome and thanks for your help!