September 11, 2024 - 1:48pm
Problem with rise and dough ripping
Hello and good afternoon,
New user here. I found this site by searching for bread baking forums.
I hope I am posting this in the proper forum...
I am having issues with baking bread here in the tropics, coastal Mexico.
My formulas worked very well in Canada, but here in Mexico, it is not close to being the same.
My formulas work great in the winter months, but in this hot humid weather it's a disaster.
Hoping some of the knowledgeable folks here will chime in on things I can try to achieve a better outcome
Thanks very much for having a look,.
JR 
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The first thing to know is about your flour. Since you get good results in the winter, it can't be too bad. In hot, humid weather your flour can absorb a lot of water just sitting in storage. This can make the effect hydration of the dough higher than you expect. Some flours don't do well at higher hydrations. The first thing to try would be to reduce the water in the dough.
You didn't say if you use sourdough starter, yeast, or what.
Please provide more information.
TomP
Thanks very much for your response Tom !!
I actually use both yeast and sourdough starter / yeast in separate formulas.
I use IDY in White and 60% WW loaves, and a mix of sourdough discard and IDY in Discard Sandwich loaves
It certainly makes sense about the reducing flour because of the water content at this time of year.
I guess it will be trial and error until I get it figured outbox
Appreciate your input Tom,
JR
Here are some posts about moisture absorption by flour -
https://www.thefreshloaf.com/node/70028/affect-moisture-content-flour
https://www.pizzamaking.com/forum/index.php?topic=3433.0
https://www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking
Thank-you !!!
If it is hot and humid - first check the flour protein. If lower and it is going to far - which is expected - don't go that long - get it earlier. See if that helps. Enjoy!
Thanks Davey1 !!