Hot & Humid Advice please

Can anyone help please? I'm up in north east Brazil & I've been trying to make a nice NY style pizza for a while. I finally sourced all the ingredients, made my own high gluten flour, imported malt and followed the PB recipe with starter and had a pretty good result but was just wondering if anyone has experience of working in hot & humid conditions and could give any hints or tips to take my pizzas to the next level. Should I be altering anything due to the heat & humidity? a typical day here is about 30*C and 79% humidity.
Thanks in advance.

Damien B.
posted over 3 years ago

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Hi Damien,

Warm temperature will definitely affect how your dough ferments. One thing I'd recommend is looking at your final dough temp. Once you've finished mixing your dough, take the temperature. Ideally, you'd want this to be around 78F or 25.5C.

If you're finding that your final dough temperature differs greatly from this, then start by adjusting your water temperature.

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Raj Irukulla admin
posted over 3 years ago

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