The Impact of Ambient Temperature on Baking Processes in Bakeries

Ambient temperature plays a key role in baking processes. This factor can significantly influence the quality, timing, and final characteristics of products such as bread, cakes, and pastries. Below, we explore how temperature affects different stages of baking and what bakers can do to control it.

1. Ambient Temperature and Dough Preparation

Optimal dough temperature:
In most cases, dough for bread and pastries performs best at 24–27°C (75–81°F).

At lower temperatures:

• Yeast activity slows down
• Proofing time increases
• The dough becomes denser and less voluminous

At higher temperatures:

• Yeast activity accelerates excessively
• Over-fermentation may occur, resulting in a sour flavor and poor texture

2. Effect of Temperature on Fermentation

Yeast is highly sensitive to temperature and performs best within the 20–37°C (68–99°F) range.

• Above 40°C (104°F): Yeast activity stops, and the dough may fail to rise properly.
• Below 20°C (68°F): Fermentation slows, extending preparation time and affecting flavor development.

3. Effect of Temperature During Oven Baking

Preheating:
Proper preheating is essential in bakeries. Differences between room temperature and oven temperature can lead to uneven baking.

• In a cold environment: Products may need more time to reach room temperature before baking, potentially altering bake time.
• In a hot environment: The oven preheats faster, but products may brown too quickly on the surface while remaining undercooked inside if not handled carefully.

4. Effect of Ambient Temperature on Moisture and Crispness

At high temperature and low humidity:

• Surfaces dry out faster, leading to crispier textures
• Cracking may occur in breads and cakes

At low temperature and high humidity:

• Bread crust becomes softer
• It takes longer to achieve a golden-brown crust

5. Practical Tips for Controlling Temperature Effects

• Regulate temperature and humidity: Use environmental control systems such as proofers or humidifiers.
• Accurate measurement: Always use a reliable thermometer to monitor ambient conditions.
• Adjust formulations: Modify recipes slightly — for instance, the amount of yeast, salt, or liquid — to match environmental changes.
• Seasonal adaptation: Adjust resting times and temperature settings according to seasonal variations.

Conclusion

Ambient temperature is a critical factor in maintaining consistent quality in bakery products. Any temperature fluctuation can affect texture, flavor, and appearance. Using precise measuring tools and adapting baking techniques to environmental conditions are essential for optimal results.

For more information on professional pastry and bakery techniques, visit Arsa Academy’s training courses to enhance your baking skills and knowledge.