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Bread can over prove quite easily in the higher heat.
Keep an eye on it and test for window pane. Yesterday the combined effect of freshly milled flour and heat meant proving time to window pane was half what I’d expect in normal conditions with pre milled flour.
I had some rather disastrous pizza dough last week, it had turned nearly to the consistency of melted aero bar by the time I wanted to cook.
dancing james
Is anyone else's bread turning out crap and they want to blame it on the heat? Feels like if I try to shape it for more than thirty seconds the bread florps into a sticky mass with no tension and falls through my fingers when I try to put it into the banneton. I was getting fine results a month ago and it is pretty hot in my kitchen (Maybe about thirty degrees)
Should I just halve all my timings or something?