Warm weather speeds up fermentation, great for quick bakes, but risky when it comes to sourdough. When the dough rises too fast, it can quickly pass its peak, collapse, and leave you with a flat, disappointing loaf. Here’s how to avoid over-proofing and keep your bake on track.
Why Over-Proving Happens in Warm Climates
Yeast and bacteria thrive in warmth and while that’s great for activity, it also means things move fast.
- Dough ferments rapidly when the room is above 28°C.
- If left unchecked, the dough can over-proof and collapse.
- Even in the fridge, warm dough keeps rising until it cools completely, which can take time depending on your container and portion size.
Easy Adjustments to Slow Fermentation
Thankfully, a few small changes can help you stay in control:
Use cooler water
Mixing your dough with cold or room-temp water can slow fermentation from the beginning.
Reduce the amount of starter
Less starter = slower fermentation. This gives you more flexibility with timing, especially in hot kitchens.
Take fridge breaks
Pop your dough in the fridge during bulk fermentation if it’s rising too quickly. Even 15-30 minutes can help regulate the process.
Plan for overnight cold proofing
Instead of fighting the heat, work with it. Let your dough rise slightly, then refrigerate overnight. Cold proofing helps develop flavour and gives you more control.
How Much Rise Should You Aim For?
Getting the rise right is key. Here’s a quick rule of thumb:
- Warm climates (28°C+): Target a 30% rise during bulk fermentation. The dough will continue to rise in the fridge.
- Cooler environments (under 25°C): You can go up to 50% rise safely.
⚠️ Warm dough placed into the fridge takes time to cool internally, which can cause it to keep rising and risk over-proofing. Adjust accordingly!
Signs of Over-Proved Dough & What to Do
Wondering if it’s already too late? Here’s what to look for:
- It’s doubled in size and then started to sink or spread.
- Feels overly soft, slack, or sticky when handling.
- Scoring collapses the structure or the dough sticks to your hand or lame.
What to do next:
- Reshape gently if possible, handle lightly to rebuild surface tension.
- Pop it in the fridge to chill before baking. Cold dough will hold its structure better in the oven.
- If needed, turn it into flatbreads or focaccia; still delicious, and a great way to save your bake.
Final Thoughts
Warm weather doesn’t have to ruin your sourdough. With a few tweaks, cooler water, less starter, and an eye on timing, you can keep your dough in check and bake beautiful loaves, no matter the temperature outside.