Це відео не доступне.
Перепрошуємо.
The Secret to Baking Sourdough in HOT Weather
Вставка
- Опубліковано 21 чер 2022
- In this video, I'll share the tips that I use to adjust my baking routine when things get warm in the kitchen.
Don't forget to check out my sourdough recipe calculator linked below, and the blog which accompanies this video is also linked below!
CHECK OUT MY VISION FOR THE UNCHAINED COACHING COMMUNITY: www.culinaryex...
GET THE SOURDOUGH CALCULATOR:
www.culinaryex...
READ THE BLOG:
www.culinaryex...
TEMPERATURE CONTROL DEVICES:
www.culinaryex...
EQUIPMENT:
Check out the Wire Monkey lames - bit.ly/3smJ4Ii
Risdon & Risdon Apron: 5% discount code - Explore22
risdonandrisdo...?sca_ref=1744428.3cJv5PEF34
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
komo.bio/fidib...
Bread basket: amzn.to/344DNvH
Bench scraper: amzn.to/3bG68JZ
KD-8000 dough scales: amzn.to/3E3uNV6
Precision scales: amzn.to/2QQBllC
Bread tins: amzn.to/3ms8ocO
Challenger bread pan: challengerbrea...
As an Amazon Associate I earn from qualifying purchases.
#sourdough
I adapt to the temperature and it is easier to bake when it's warm. In the past people did not have controlled chambers with digital settings, they were making good bread. If the dough ferment quicker then reduce the time of some operations. I do better bread in the summer than in the winter....
Interesting, thanks. I live in Thailand and the heat as well as the humidity is a pain.
We regularly bake in hot temperatures here in central Thailand 35c +. Mainly make yeasted breads but I do sourdough loaves for myself and friends.
Cold water, and fridges for fermentation and maybe some proofing. I make my starter at 1/1/1 (usually 100/100/100g mix) at around 0400 am, and its ready to use a few hours later. BF mainly in the fridge , shape, then proof on the counter/rack, then bake same day.
I have cut the SD loaves down to 65-67% hydration, due to reverting back to cheaper Thai flour, the imported stuff is now too expensive. Loaves still turn out good. I like your calculator, I've been using a simpler version for years. Cheers
I used Thai flour when I was cooking there, it took me some time to get used to. Nice routine and I'm pleased you like the calculator
May i ask what flour are u using 🥺
I didn't know I could put the ready starter in the fridge for several hours! That would have been a lifesaver in about 20 of my attempts to try and time my life with the unpredictability of sourdough rising. I will think of your amazingness when I "experiment" the next time. Thank you!
This is all so helpful as we head into warmer weather. If you haven’t already, another video for cooler weather would be helpful. I live in Seattle, WA, USA, where it’s cool and humid 9 or 10 months out of 12. It’s always a challenge to go thru the entire process (feeding starter thru final shaping). I’m never quite sure how to do it all. Thanks!
I'll definitely follow up with a video on managing the process in warmer conditions, thanks Nancy.
I am a sourdough baker from New Delhi India I find your videos some of the best on you tube. Sourdough in high temperatures is such. A challenge. I find that as I use my Kitchen Aid for mixing and developing the gluten at the initial mix I use the starter from the fridge, cold water and I add in a couple of ice cubes while running the mixer.
I just love your videos so much 💗 Thank you for taking the time to do them. Also, thank you for saying "have fun will your doing it" because at least for me, it's extremely frustrating sometimes and very discouraging. I've actually put my starter away for a month because i was getting too frustrated with it. Still haven't gotten a good loaf. I'm going to try again now that is warmer out.
I know it's tricky but try not to stress too much, you'll get there :)
Superb advice as always . I’m almost ready to give up on sourdough. I was always successful in Bangkok in an air conditioned kitchen but now I am in Chiang Mai with what is basically an outdoor kitchen. My loaves have been horrendous . I’ve found very little information on how to solve these problems until I checked out your channel; even though I’ve been following you for years but have been a bit busy lately. You’ve ignited my resolve to solve my problems, thanks a million . By the way I just baked your Hokkaido milk bread which is always a winner.
Thank you for sharing your spreadsheet v2. It is super useful. Glad you addressed the issue of temperature as I live in high humidity tropics. 35'C is a norm here. Took me a while to understand most recipes online were designed for cooler temperatures.
Pleased it was helpful J Bz :)
Thank you so much for explaining this| I'm a self taught home baker, , and recently started with Sourdough, and I have a lot of German clients buying my sourdough whether it degasses in the process or not, so have been trying hard to learn tips and tricks as I live in a tropical climate all year round! And the best imported flour I can find has max 10.4gr protein. This helps a lot, will be trying it today, as I have 4 loaves orders! 💫💫💫
You're welcome! You'll get it, keep tweaking your formula (hydration). Check out my video on baking sourdough with AP flour, you should find it useful - ua-cam.com/video/zErPap9roq8/v-deo.html
I live in Florida in an air conditioned home kept at 77 degrees. This is so helpful as I’ve failed miserably with the process. I look forward to adjusting the recipes and measurements with your tips. Thank you.
Thank you so much for all the info! I live in a tropical climate and I’ve been struggling with a flat dense bread. I tried your tips and I finally got a successful oven spring! Thank you!
Awesome 🤩 I’m really pleased the video helped! What made the biggest difference do you think?
The biggest changes I made was reducing the hydration and reducing the bulk fermentation time. These tips you mentioned in your video, made all the difference! Thanks!
I used to work in a place at high altitude, around 2500 meters above the sea level. I had to adjust many recipes, the sourdough bread seemed somehow to proof faster and also the pizza dough using regular yeast behaved differently.
Usually when you are working you don't really have time to experiment different temperatures/routines, i just want to thank you for sharing your videos about your experiments!
thank you, i am in malaysia, 33c about each moment of a day/night, i didnt even think that temp can be so crucial tbh, now thanks to you, i understand lower temp = better taste, amazing, lets try,
I think you'll be pleased you tried it. I was baking in Thailand for several months and used to use a cool box with ice bricks. It helps a lot!
This is very helpful. We are going to have another sweltering summer so these tips have come at the right time.
Rhank you!! This is excellent info. I not only deal with hot summer days, but it can get hot in the winter too, because we use wood heat. This information solves both problems!
Thank you so much for sharing your helpful videos. This one is exactly what we home bakers here in Thailand need.
From Tennessee - thank you for introducing people to this. 👍🏻
After Starter doubles in size, I mix loaf and put in refrig 3hrs after mix. This allows me options when to complete bulk ferment @ RT. Total avg RT ferment time is 5 - 6 hrs but dough is very shapeable because it had been cooled several times during the total 24hr ferment.
Nice idea Ben
Mate you need your own TV show. You are a cracking presenter. Pausing at the right moments, great expression and detail and zero (and I mean ZERO) um - er - you knows throughout. Top shelf presenting (insert golf clap). Living in Sydney, Australia it is hot hot hot at the moment. Near 28-30 degree days and humidity greater than the Amazon. I already reduce my hydration from a typical recipes 65-70% down to 55% and it does the trick. And, I use cold water all the time. I've taken so much more away from your video now. Starter is in the fridge after being outside for a 4 hours. Nearly tripled in size!
Thanks for your help here though. Great work.
Thanks Philip, cooling the dough sure helped. Just made ciabatta with 82% hydration. It was 33C, mixed with starter 6C from the fridge, Dough temp was 31 after mixing. No cold water and no cooler handy. Kept dough in a small oven with ice pack in between stretch and fold, dropped to 25C. Then bulk ferment in the fridge for 15 hrs. Dough dropped to 9C. Dough was easy to work with, not sticky like last time, bread has mild sourdough smell not acidic, very happy how it turned out.
Nice trick using the oven and ice pack Becky. Pleased the tips helped out. I’ve seen your email about the knife and I’ll get back to you soon 👍
Thank you for the precise tips and suggestions that you have given in the video. The Mumbai weather makes these tips so much more valuable. Love that your videos and short and to the point and fill with practical information.
Cheers Nicholas, let me know how you adjust your schedule and the difference it makes 👍
As you are aware Phillip, my home climate is very dry and hot. Less than 15% humidity and average daytime temperatures at 105°F(41°C). Because of the low humidity, my dry ingredients are very dry. In some cases I will add additional moisture into my bread recipes. Great topic.
Very helpful video. Another thing also to take into account is humidity with heat that’s what I’ve found. 🇳🇦
Excellent! Please make more like this :) thank you for sharing again… subscribed 💪❤️
Cheers bud, will do
Experiment, experiment and experiment again, when you find the best combination is winter again.
This is why sourdough is a ever evolving project and we all love it. Most of the time.
Cheers
But you’ll be ready for next summer 🤣it is indeed an ever evolving project James
The temperature in my working space here in Jakarta is 28 to 30c. My dough tends to end up being 29c eventually during stretch & folds even when using cold water. I dont have a lot of space to keep a cooling box, etc. What percentage of rise would you recommend before shaping? 30 or 75? Would the dough still have to rest in the banneton after or should it be refrigerated immediately? Should i also decrease the amount of levain used- what percent? Please help
Thanks much for the helpful video, I’ve set up a cool box with an ice brick and thermometer already! Although my thermometer shows 17 deg C it’s much better than the cold fridge and hot weather which can vary from 27 to over 30 deg C. I have a question though, with this cool box set up and colder temperature, would feeding the starter once a day be sufficient, instead of twice? Thanks again!
I made a sourdough loaf today and first time ever I got tunnels. It bulk fermented a few hours on the counter, then into the fridge for a few hours. Did everything the same, but maybe the dough was not warm enough all the way through. It did final proof 75 minutes and was puffy. Been making SD for 10 years, never a loaf with tunnels. I don’t get it.
its Summer now where i live (Vietnam). the everage temperature is 33- 40 degree C. i was struggling with making sourdough. Then i decided to low the % of starter by 5% (20% -->15%). I used the starter straight from the fridge. Lower the dough hydration. Cold water for mixing. Autolysing (30mins) happens in my freezer. The bulk fermentation still a bit fast, it takes about 4h to expand by 80%. Preshape, final Shape and right away to my fridge for over night retard. my breads turns out better after adjusting the recipe and procedure
Your videos are great..very easy to watch and follow but I would very much appreciate it if you could clarify a couple of things for me.
How do I work out the final hydration level of dough after adding the starter ?
Let's say I use 500 g flour and add 350 g water (70%)
What would be the hydration level if I use(50g) 10% starter that's 100% hydration?
And also how does using 100% hydration starter or a ratio of 1:3:3 or 1:4:4 affect the dough and final rise/taste etc..
Many thanks
Hi Clementine. The ratio for feeding a starter or levain shouldn't affect the dough too much if the hydration is 100% in each case. The most important thing is to use the starter at the right time. There is a hydration video up on the channel. If you still struggle drop me an email. Have you tried experimenting with the calculator on the website?
@@CulinaryExploration Thank you so much..I'll have a look at the calculator..I'm getting a lot more confident in baking sourdough and yeast breads. thanks to you and a couple of other UA-cam bakers..
great sharing 😍😍
My kitchen sits about at 27-30ºC in a moderate day and 35ºC in hotter days. I have trouble finding recommendations for %rise at those temperatures. I have tried 30%, 50%, 75% and 100% and I only nailed it with 100%. Do you have any ideas how could that be happening? Anything lower than 100% rise and my dough turns underproofed at 30ºC or more.
I think you’ve approached the situation perfectly. You’ve tested what works for you and found the correct method. Don’t worry too much about what’s happening in other peoples kitchens, figuring out what works for you is key
Cool!
Hi! Can you increase the salt content so as to reduce the fermentation time since salt slows down the fermentation?
Hey BN, You could try, but the taste would be affected dramatically before it really helped out with slowing the fermentation. Give it a whirl and see how you get on.
@@CulinaryExploration I made two actually. Both 5% salt. One was 24hours fermented inside the fridge. The other, I'm planning to ferment for three days. I baked the 24 hours bread, and it was salty!
It reminded me of pan de sal, or salted bread, the original recipe here in the Philippines.
I was wondering how your fridge would work on cooling. You must be running the power through the digital thermostat? I'm hoping to snag a mini-fridge on of these day. Phillip, how much does your thermostat fluctuate? Mine can fluctuate a whole 5 degrees Fahrenheit on my ice chest, but it does keep the average temperature good in which I set it.
Hi Barry. That's exactly right, the power is controlled by the InkBird. It fluctuates little, but when it's set to 25.5C the average temperature is bang on 25c. I thought about using a PID controller but I'm holding off at the moment. I'll share some temperature information and a few updates I've made to the chamber in the next community email.
@@CulinaryExploration Thank you for the reply, Sir!
Does that mean sourdough bread can't be achieved in temperatures of 36 degrees as experienced in Africa?
You can bake in hotter temperatures but I'd suggest mixing your dough to a cool temperature and fermenting at a lower temperature by using a cool bag or box.
Barranquilla, average 30°c 75-80% humidity all the year, i can make any savory bread briochelike, BUT when it comes to sourdough or high hydration goods, maaaaaan what a nightmare
It can get a bit messy in hot and humid conditions, that's for sure!
I usually reduce the amount of starter, but not sure if it does any good.
In my 30C, 80+% climate, my go to technique is lower inoculation. I am now on 5% inoculation. It works beautifully. The end result is a slightly more sour loaf which I like. I watched a French Baker going down to 0.2% inoculation but I have not tried that yet.
@@etee7114 is it a percentage of the amount of flour?
@@amir5988
Yes, the baker's percentage.
Philip, the translation of the videos sucks, you would upload a lot of likes if you spoke in Spanish there is an infinite market in Spain and Latin America, there are a lot of fans looking for good bread and you are great with the way you communicate it. Go ahead and look for a translator for this market. 😜👍🥖🍻🇪🇸
I understand Javier, I will look at the translation in the future. Appreciate your feedback
I had a beautiful loaf but I stupidly took it out of the fridge at around 18 hours thinking the last 6 would be fine out on the side! Don’t do that!!! It will rise like never before and stick to the banneton ending in disaster.
A lesson learned lol, did you manage to salvage the basket?
@@CulinaryExploration 100% I was very surprised at the amount of rise I got though! I think I need to extend my bulk rise to more than 24 hours in the fridge because I get nowhere near that. Is that ok to do?
The jury is still out in the basket, I have put it out in the sun to dry and I’m hoping I can pick what’s left off🙈
@@bryonyrobinson5842 Maybe give your dough a little more time at room temperature to proof before you pop it in the fridge. Hope your basket survives!
@@CulinaryExploration I will try that, thank you. It’s so hard to judge because the temperature is all over the place. It’s 14 at the moment here, but 2 days ago it was 29! It’s not ideal one bit but I will try again.