This year, our spring was very cool. We really didn’t have anything approaching summer temperatures until the official first day of summer a couple of days ago. Now it’s 30C outside and last night’s temperature was in the teens.
I just can’t seem to remember that in the summertime, bread dough takes much less time to rise. I made two pre-ferments late last night and foolishly left them on the counter overnight. This is what they looked like early this morning. The one on top is supposed to be a biga.
The poolish is in the larger bowl and the bottom was completely liquid: a veritable pool. (I did not take a photo of that. I’d already put the camera away.)
I made the bread anyway. And practiced my kneading slack dough technique. Oh my. You should have seem me chasing the porridge-like dough around the board. If my hands hadn’t been covered in goo, I’d have taken a video of the thrilling activity.
It seems to be doing okay. I just shaped it into one round and two baguettes and put them in the fridge to rise overnight. I can’t bear the idea of turning the oven on tonight!
I went out to admire my potted herb garden and … horrors!!! The dill that was doing SO well has collapsed. Apparently, it doesn’t care for hot weather.
edit: Does anyone else think that this looks like a self-satisfied alien spewing slime? Are those its eyes staring at me?!!??