Lost the race with the heat

Toast

Today I wanted to make woven bread. But: The sun shines directly into our kitchen windows (into almost all windows of our flat) from about noon on - an we still have no blinds installed:

While the stone was preheating, we had 29° in the kitchen (84 to 85 F)! And I forgot to use ice water. Also, the kitchen tap did not give cold water. Without any bulk fermentation, the dough was too fast proving for me to generate a nice looking mesh.

My recipe:

  • 430g levain at 100% hydration (wheat, but fed with 10% rye starter; just 12h on the counter due to the heat)
  • 500g wheat flour
  • 265g water
  • 2% salt
  • 0.2% instant yeast (should not have done this.)
  • 2 tablespoons oil

And this is the result:

It tasted good, and we liked eating it. But it should have been a present.

Cut and eaten warm:

I just had everything in the mixer for 7 minutes; after first mixing 10 minutes of rest and 3 more minutes. You could say, this mixing was just 20' bulk fermentation. But it already was too much. I didn't even have the 5 minutes it would have taken me to form the mesh and the dough already increased too much. I directly put it in the oven as it was.

Lesson learned: Check the thermometer and the water temperature.

Adrian

Seems like even though things didn't go according to plan, you still won out ! That's a super cool looking bread, to me !

But always good to take away something new from each bake. Sometimes, ya just gotta drink the lemonade.