ACADEMY SERIES · EPISODE 40Bakery
Why Does Dough Rise Differently in Winter?
In winter the air in a heated bakery goes dry: an early skin forms in proofing, flour turns to dust and the balance in packing is lost. We cover holding humidity in the range the product needs, hygienically.
Published: 9 November 2026Narration: Turkish and English2:38
In this video
- In winter, heated outside air loses relative humidity, so the bakery gets very dry.
- In dry proofing the dough surface loses water and an early skin forms; the product does not rise enough and the crumb gets tight.
- In dry air, flour picks up static, turns to dust and throws off weighing.
- Cooling and packing need balance: too humid means mould, too dry means early staling.
- Moisture must be added hygienically: steam humidifiers boil the water; large halls also use high pressure humidification on treated water.
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