Undoubtedly, monsoon truly offers a respite from the summer heat, but it also has an array of challenges for many including home bakers. Dampness in the air, fluctuating temperatures, and humidity levels might just be enough to mess up a perfectly planned baking session. Have you ever noticed that your cakes don't rise as well or that your cookies turn out softer during the rainy season than expected? You are not the only one. These are some common problems during monsoons, and they create much headache even for the most professional bakers. With the right techniques, however, and a few adjustments to your usual baking routine, you can achieve perfect results. Whether it is baking some cookies or a celebratory cake, it is important for every home baker to learn what effects the monsoon could have on their bake and how one can counter it.
The Damaging Effects of Humidity in Monsoon Baking
Humidity is the biggest reason behind baking mishaps during the monsoon. Excessively high humidity can cause ingredients like flour and sugar to take on too much moisture—leaving your doughs and batters too wet. Combat this by keeping dry ingredients well-covered at all times. If you can, use a dehumidifier in the kitchen or even the air conditioning when baking, to keep things on the dry side. Another tip would be to reduce liquid ingredients slightly in your recipes to compensate for the extra moisture in the air.
Soggy Crusts and Soft Cookies
The humidity of monsoon may not work in your favour for getting that perfect bread crust or cookie, so again, to prevent baked goods from going limp, preheat the oven to very hot. It even helps to bake at a bit higher temperature to result in that crunchy outer. Let your treats cool completely on a wire rack to prevent the formation of condensation and therefore from becoming soggy. Placing the baked products into airtight containers with silica gel packs may also aid in keeping them firm and fresh.
Rising Problems with Yeast-Based Foods
Recipes that are yeast-based such as breads continue to be a big challenge during the rainy season. This high level of moisture could cause the yeast to work at a slower rate, leading doughs to rise at about the right times. To do this, proof your yeast in a warm, dry place. You can also add a pinch of sugar to the yeast mixture for a little extra boost. If your dough isn't rising well, there is a high likelihood that the environment is not warm enough; use an oven or the vicinity of a warm stove to support the rising process.
Working with Sticky Dough
This is the most common problem during the rainy season: Sticky dough. Excess moisture in the air could make your dough quite unmanageable when it comes to handling and shaping. To deal with sticky dough, dust your working surface and hands lightly with flour, being careful not to do it excessively, as this will result in a hard product. Chilling the dough also makes it easier to handle.
Baking Time
Due to the unpredictable weather of the monsoon, baking time can be erratic. Ovens are definitely going to take a few more minutes to reach the set temperature; similarly, it can be that baked good takes more or less time than the standard. Always monitor your treats as they bake and check doneness with a toothpick/cake tester instead of with the timer alone.
Proper Storage
Once you have them ready, storage is very crucial for maintaining the freshness of those baked goods throughout the humid monsoon. Airtight containers should be used for those baked goodies and things should not be kept exposed, as they will turn either very stale, very soon or absorb moisture from the air. In a case where possible, refrigeration will help prolong the storage of items such as cakes and pastries.