June 22, 2017 - 10:43am
Baking in the desert
Our climate (Arizona) is almost always very dry, and sometimes it is much drier than normal. I always try to compensate for the dryness by having a pan of water in the oven while the bread is rising and baking, but sometimes even that doesn't work (even when the dough seems perfect as I shape the loaf). I have also tried using more water in the dough, but that is iffy at best.
On days which are drier than normal, which of these changes should I make to compensate?
-- lower the oven temperature?
-- shorten the baking time?
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place a pan half full of water ant the bottom covered in lava rocks in the oven. Set the timer for 15 minutes. When the timer goes off load the dough a steam for 18 minutes.
If your dough is drying out while it is on the counter for gluten development and bilk ferment make sure to cover it with the mixing bowl to keep in the moisture and make sure to proof it in a plastic bag for the same reason. I have been baking in Phoenix for 30 years with no problems like you describe using these methods. June is the hottest and driest month though.
You can also bake in a combo cooker or just cover the dough with the SS mixing bowl too or even a pot.
Happy baking in the heat!