20 degree temperature threshold
In my years as a baker, and more particularly as a sourdough man, I have found that there is a great significance to 20 degree temperature thresehold when regarding the ambient temperature of your bakery or kitchen. Below 20 C there is a steady development of sponges and leavens and you can plan how much yeast to use for the given number of hours that you want sponges and leavens to sit maturing.
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Hi Paul, Here in Malaysia we are fortunate to have a fairly constant temperature year round. I keep my Bakery at a around 25 degrees, during the day (or when I am in the Bakery). I seed my Levain in the evening and leave them to develop overnight. At around 5 AM I mix the final doughs, Stretch and fold till around 10 AM and then into a retarder till the evening when I bake. I really do not test temperature as I find this routine has work very well for the past 18 years or so.
Sourdough just loves this Malaysian temperature and humidity and it can raise dough as fast as commercial yeast, hence the need to retard it.
It appears that UK Summers are getting consistenly high temperatures these days and I guess it must give problems for Bakers. I was fortunate that many years ago Dan Lepard gave me some advice on warm weather baking.
I do not get to the UK much these days but I hope one day I can visit.
Thanks, Martin, for your interesting comment
Do you need air-conditioning to keep the bakery at 25, or do you do it by up-draught.
Paul