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DAE knead their dough in a cold bowl in summer? My kitchen runs 82 degrees and it finally clicked
My dough was turning into soup every July until I tried chilling my mixing bowl in the freezer for 10 minutes before I started. I read somewhere that a cold bowl slows the yeast down just enough, and I figured it was worth a shot since my kitchen hits 82 degrees by 9am here in Phoenix. Tried it on a batch of rolls two Saturdays ago and the dough actually held its shape through the first rise instead of spreading out flat. Also started using cold water from the fridge instead of tap, and the difference in how it handles is real. What do you all do to keep dough from running away in a hot kitchen, ice water or just crank the AC?
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wendy_park768d ago
Freeze your flour too! I keep a big jar of bread flour in the freezer and scoop straight from it, and that plus a cold bowl got my summer loaves back on track. My kitchen hit 85 last weekend and the dough still rose nice and slow instead of blowing up in 45 minutes. Cold water from the fridge is a must for me now, tap water here comes out warm anyway. I tried the AC trick once and my power bill cried, so fridge water and frozen flour it is.
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