web analytics
bread weather - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

bread weather

  • Filter
  • Time
  • Show
Clear All
new posts

  • bread weather

    Had an interesting discusion with the baker at a local restaurant today. He mentioned differing batches of bread in different weather conditions. He said when the Santa Ana winds blow, the humidity drops right out and he has trouble proofing his loaves. Has anyone experimented with humidifiers in their proofing areas?

  • #2
    Weather and Bread


    I've had lots of experience with humidity levels affecting both formulas and proof times.

    It can be quite humid here in summer, and, even with the AC going, I still have to cut back the hydration of my doughs by as much as 10 per cent to get proper dough consistency.

    In winter, even with a humidifier on my gas furnace, I've found that both hydration levels and proofing are adversely affected by the dry air. I bulk ferment in my large kitchen, and I've found it advantageous to put a large pot of water on the stove kept just at the simmer. Even so, bulk fermentation times are increased. Many of my doughs are retarded in the fridge overnight, so that, at least, is one constant in my favour.

    What you don't want is air so dry that your shaped loaves develop a skin.

    Temperature (air, ingredients) is one factor. Humidity level is quite another; both must be factored in as the seasons change.

    It's quite possible, and cheap, to build a proof box out of an large, inverted, styrofoam picnic cooler. Stick a termometer probe through the wall, add a 25 watt bulb on a rheostat, put in a pan of hot water, and you're away. How warm the interior is will determine what your proof times will be.

    I'm working on this, don't have all the figures yet, but I'll post when I do.

    "Made are tools, and born are hands"--William Blake, 1757-1827