Yes, we are going to talk about temperature.
It’s been an unseasonably cold couple of weeks past and in spite of me having put the bread beside the heater (in the study), I feel the bread is not rising/proofing enough.
Some examples of such are: neither pizza or ficelles, the dough passed the water test; in the baguette on Sunday, after the second punch, the dough did not double in size again before I shaped and proofed it.
I have always known of the impact of temperature on the dough, but when I used to make bread in Brazil (Rio), the air temperature was seldom below 18°C – no need for a heater in the house.
This past two weeks I have made bread on days when the high of the day was 16°C, that’s 2°C below what is considered “freezing” is in Rio.
So I bought a thermometer for the air temperature in Amazon. We also have purchased portable heaters so that I can ensure the dough temperature around the bread will be fairly constant at 26°C (most, if not all, references use that magic number). That also means that me setting the heater to 25°C, I was actually not hitting the ideal temperature. As such, I am hoping that by the end of the week, I my new thermometer has arrived so I can try to make the recipes correctly.
P.S. I’m thinking of making the pretzel this weekend and the other breads the following weekends because I have not yet acquired proofing baskets (bannetons).
Note: the featured image does not belong to me, it was provided by Pexels.
Update: I found a thermometer at the same-ish price and local. I canceled my Amazon order for the thermometer and sourced it in a local shop.