Is winter to summer yeast baking for enriched or brioche dough different for you?

For those who make bread or other yeast baking dough, do you have different measurements for your recipes in the summer and winter?

I’m finding the dough is stickier than the winter (after proofing) and it’s also spreading out when proofing (not over proofed). The recipe contains flour, yeast, eggs, water and butter. How do I get the same results as the winter. If I proof it for less time it’s not proofed yet

submitted by /u/notabreadbaker
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