Classic Sourdough Bread Recipe for the Summer

If you haven’t heard by now, temperature is a HUGE factor in all things sourdough - from starter to dough so when warm weather hits (like it has in so many places like here in south Florida!) you have to adjust accordingly.

Here are just a few ways the warm weather affects sourdough:

-Faster Fermentation: the warmer weather speeds up yeast and bacterial activity in the sourdough starter and the dough.Pros: your starter and your dough ferment (rise) faster which is ideal if you are pressed for time.Cons: you run the risk of missing your starter’s peak and also over fermenting your dough.

-Stronger Sourness: lactic acid bacteria love warmth which essentially causes your dough to be more sour. Some people prefer this flavor, I personally do not.

-Shorter Fermentation Times: when the temperature is warm, you will need to watch your dough more closely.

Here are some simple tips to help you manage your sourdough starter and dough during the hot summer months:

STARTER:

-Feed your sourdough starter more often and feed it a higher ratio.I suggest feeding your starter twice daily if it’s kept on the counter and at least once weekly if it’s stored in the refrigerator.

-Feed your starter a ratio of 1:4:4 or higher.This will help keep your starter healthy and slow down its fermentation time.

-Keep your starter cool.Unlike the winter months where you want to find a warm spot for your starter, during the heat of the summer, you store it in a cooler part of your house like in a basement or near an A/C vent.You can also feed your starter using cooler water or place it in a cool water bath (65-70F) to keep the fermentation stable.

DOUGH:

-Shorten your bulk fermentation time.Warmer dough ferments quickly. If you normally bulk ferment 4-5 hours, you may only need 2-3 during the summer (I know, seems crazy right?!).Remember the signs that the bulk fermentation is complete: 50% rise, bubbles on the surface, jiggly etc.

-Use cold water in your recipe.Just like with your starter, if you use colder water in your sourdough recipe, this will help slow down the fermentation time.

-Cold Proof your dough.After shaping, place your dough in its proofing basket and place it in the fridge overnight - this will help develop a better flavor and it slows down the fermentation.

-Use less starter in your recipe.Using less starter in your recipe will help slow down the bulk fermentation time as well.As you can see in the recipe below, I use cold water and I also only use 50-75 grams of starter in my recipe. In the winter I use room temperature water and 100 grams of starter.

Classic Sourdough Bread Recipe for the Summer

Ingredients:

• 50-75 grams active sourdough starter

• 350 grams cool water (filtered is best)

• 500 grams bread flour

• 10 grams salt

  
  

Instructions:

Combine water with active starter. Stir (using a whisk) until starter is dissolved. Add flour and salt. Using a dough whisk, mix until all the flour is distributed. Use hands if needed.Cover and let rest at room temperature for 30 minutes. Perform first stretch and fold. Cover and let dough rest for 30 minutes.

Perform 2-3 more stretch and folds every 30 minutes over the next few hours.Cover and let dough bulk ferment for 3-5 hours (temperature dependent).When the dough has finished its bulk fermentation, pre-shape the dough. Let it rest for 20-30 minutes. Perform final shaping. Place in proofing basket, cover and put in the fridge for overnight cold proof.

When ready to bake: preheat your oven to 485F with Dutch oven inside for 30 minutes. Carefully score your dough and place inside Dutch oven. Bake for 20 minutes with the Dutch oven lid on.Remove Dutch oven lid and lower oven temperature to 450F. Bake an additional 20 minutes. Place baked bread on a cooling rack and allow to cool for at least an hour before slicing into it!

During the hot summer months, I use less starter and cool water in my recipe - this helps slow down the fermentation time because remember warm temperatures = fast fermentation.

Let me know if you try this recipe! Happy summer baking!

See you soon.Xx -Mandy