Sourdough summer baking can feel like a whole new challenge. High temperatures and humidity speed up fermentation and create other problems.
Your dough risks overproofing, becoming sticky, and harder to work with. Plus, the sourdough starter can become weak and too acidic.
How to bake sourdough bread in summer
To bake sourdough bread in summer, you must adapt to seasonal changes. Here are my 11 tips for baking sourdough bread in the heat.
1. Use cold ingredients
One of the best ways to slow down fermentation is to use chilled ingredients. Use ice-cold water when mixing sourdough in a spiral dough mixer. You can also chill the flour for even better control.
When using cold water, aim for a final dough temperature of about 75-78°F (24-26°C). This is especially important when using a spiral dough mixer.
The final dough temperature (FDT) is the actual temperature of the dough right after mixing all the ingredients, such as flour, water, starter, and salt.
While you are aiming for your final dough temperature, it should ideally match your desired dough temperature (DDT). Use this water temperature calculator to calculate the water temperature you need.
2. Adjust the starter ratio and feeding schedule
In the summer, feed your starter with colder water and increase the feeding ratio to 1:5:5 or higher, twice a day.
In warm and humid conditions, you may notice your starter becoming runnier, so make sure to feed it more flour than water.
Keep your starter in the fridge to slow down fermentation, but adjust the feeding ratios and baking schedule accordingly.
3. Use less starter
In the summertime, try using less levain/active starter in your dough. This helps slow down fermentation and prevent the dough from over-proofing.
Reduce the inoculation percentage from 20% to 10% or even less. For example, if your recipe calls for 100 grams of levain/active starter, you can use 50-65 grams instead.
Some bakers even use as little as 1-2% levain (5-10 grams per 500 grams of flour). Try to experiment and find what works for you.
5. Reduce dough hydration
Humidity adds moisture to your dough, so you need to reduce the water in your recipe. It also affects the flour stored in a humid environment.
Start by cutting back the water by 2% and see how the dough feels. Is it sticky? Is it manageable for your experience? If it is still hard to handle, reduce sourdough hydration by 5%.
Remember to consider the hydration of your starter when figuring out the total hydration. Be careful when adding ingredients like honey or soaked seeds, as they increase the dough's hydration.
6. Add a bit more salt
Salt is not just a flavor booster; it also slows down fermentation. Try to increase the amount of salt in the dough. Most sourdough bread recipes use 2-2.2% salt, but in summer, you can increase it to 3%.
7. Monitor bulk fermentation
Hot and humid weather increases the dough temperature, which speeds up bulk fermentation more quickly than usual. This means you need to watch it carefully to prevent over-proofing.
Check the temperature of your dough every 30 minutes to monitor fermentation. If it reaches 80°F (26°C), use the Bulk-o-Matic Guide to determine when bulk fermentation is done.
Take the steps to cool the dough down. Try refrigerating it for about 30 minutes to slow fermentation down, or even put a few dough containers in the freezer while you shape others.
Avoid inclusions like dried fruit and other sweets, as they speed up fermentation. Instead, consider adding cheese, olives, salted nuts, or salted seeds to slow it down.
Lastly, end the bulk fermentation sooner to prevent the dough from over-proofing. Once in the fridge, the warm dough continues fermenting for several hours until it reaches the fridge temperature. For example, mine is set to 39°F (4°C).
8. Adjust your baking schedule
Morning and evening temperatures are usually cooler than midday. Try mixing your dough early in the morning or later in the evening, when your kitchen is naturally cooler.
If you have a basement, move to ferment the dough there since the basement's temperature is usually cooler than upstairs rooms.
9. Control the environment
Create a more comfortable environment for your dough (and yourself) by using a dehumidifier or air conditioner.
You can also use a cool bag or Styrofoam box with four mini ice packs, each positioned on the side of the dough bowl. This setup keeps the temperature for about two hours. Then, swap the ice packs with fresh ones until the bulk fermentation is complete.
Alternatively, you can turn your fridge into a temperature-controlled chamber.
10. Track your baking conditions
Monitor your kitchen's temperature and humidity with an indoor thermometer and hygrometer (I use this digital thermo-hygrometer). It is a simple but powerful way to stay in control during summer baking.
Also, keep a baking journal to track your process. Note down your kitchen's conditions (temperature and humidity) along with what worked and what didn't. Your notes will help you fine-tune future loaves.
11. Handle your bannetons with care
In humid summer weather, rattan bannetons tend to trap extra moisture, which increases the risk of mold. Always let them dry completely in a breezy, well-ventilated space after a cold proof.
And if you are not using a liner or cloth, try adding one. It will help absorb some of that extra dough moisture.
Let's talk sourdough
What tips do you have for baking sourdough in the heat? Share your tips or tricks in the comments.
What's next?
If you live in a high-altitude area, check out my tips for sourdough baking at altitude. It's another world that has its own set of challenges.
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