While I’m a pretty fair baker, it’s not my forte, and I’m hoping for some advice on a particular aspect of baking: the weather.
I’ve been baking a particular herb batter bread recently that is truly delicious, and the results have been good up until yesterday. We have been sitting under a massive high-pressure system for the past several weeks, but a low pressure system has now moved in. When I made the first loaf a few weeks ago, it was light and beautifully textured, and practically fell out of the casserole dish I baked it in. The next couple of loaves were equally well-textured, but not quite as light. And the one I made yesterday was denser and definitely not light. In fact, it seemed that it might not even be completely done at the bottom of the loaf. And it stuck to the baking dish like grim death. I should add that the yeast was fresh and very active this time around.
I realize that weather and humidity play a part in baking results, but I don’t know how to compensate for it. The humidity in the house is fairly consistantly low at this time of year because the heat is on all the time.
So that leaves the change in air density from weather systems. So how does that affect the bread batter/dough (if at all)? What does one do to help compensate for it?
Only thing I’d suggest is add a couple of tablespoons of gluten (“vital wheat gluten”, it says on the box) to the batter. It’ll make the bread slightly chewier, but it’ll give it more structural integrity and resistance to weather changes.
Heh-any chance of sharing your recipe? I’m always interested in herb bread.
Have you changed flour types? If the humidity is low you may want to compensate by letting the bread rise in a more humid environment.
At home I put my bread to rise in an ulit oven, with a pan of steamy water in there with it. Depending on how long it takes to rise I may heat the water again.
If you could post the recipe I may be able to do more. Or send me a PM. My email is screwed up just now.
In general, when the weather is warmer you need less flour than when it’s cooler. That’s one of the reasons that many recipes give a range of flour, rather than an absolute measurement.
I did make a mental note that the batter seemed wetter than usual, even though the ingredient measure was the same. The recipe is in volume, not by weight, which is usually the case in non-professional recipes. Cripes, I hope the weather doesn’t return to what it was. We’re pretty sick of -25F. But a good suggestion.
The recipe is as follows:
Herb Parmesan Batter Bread
4-1/4 cups sifted flour
2 TBSP sugar
2 tsp salt
2 pkg yeast
1-1/2 TBSP oregano (either Greek or Mexican works)
1/2 cup grated Parmesan cheese, plus 1 TBSP for topping
2 cups warm water (130F)
2 TBSP softened butter
Mix 2 cups of flour with the dry ingredients (I usually add the cheese and oregano after the water is in, but it probably doesn’t matter unless the cheese is cold). Add the warm water and the butter and mix thoroughly on low speed (or by hand). Add in the rest of the flour 1/2 cup at a time until thoroughly mixed and continue beating for a minute or two.
Let rise in a warm place for about 45 minutes or until doubled. Preheat oven to 357F. Lightly grease a 2 qt. casserole dish. Beat down the batter for about 30 seconds and turn into the casserole dish. Sprinkle with the remaining cheese. I usually let this rise again for about 15 minutes before putting into the oven. Bake for 45 minutes or until brown and crusty. Remove to a cooling rack. This break makes amazing toast and is good with dishes like stew.
My way of getting around these variables you’ve run into is to SWAG which way the humidity/moisture levels might be and cut back on the liquid element(s) and sneak up on the flour total by hand kneading to finish, adding dustings as needed.
Won’t work for receipts with lots of sweetener or eggs, or if you have multi- loaf quantities unless you’re familiar with an original success.
