Baking Sourdough on Hot Days

The last sourdough I baked was, for the first time in a while, a failure.

Why My Sourdough Didn't Rise

I have a couple of theories about why. One is that the rising temperature pushed fermentation too far, weakening the gluten so the dough would not rise. The other is the spelt flour I have been trying.

So this time, to slow fermentation and keep the gluten strong, I tried:

· Using less starter than usual.

· Reducing the spelt.

· Extending the cold ferment in the fridge.

· Adding less water.

Those were the adjustments.

Ingredients:

• Starter 60g →50g
• Bread flour (Kitanokaori) 190g →180g
• Rye flour (Japanese) 30g →50g
• Wholemeal spelt flour 30g →20g
• Water (around 20°C) 170cc →160cc
• Salt4g

I also lengthened the cold ferment. Normally I do the final proof in the basket and then move it to the fridge; this time I put it in the fridge at the same moment I placed the shaped dough in the basket.

It still did not rise well in the end. I was careful throughout, and the dough went slack anyway. Next time I will try keeping it in the fridge during the initial fermentation between stretch and folds as well.

Low temperature, long time — something like a full day of waiting.

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After all that trouble with sourdough on hot days, I finally got one right!

Sourdough in the Height of Summer