How to prevent a tough skin on rising dough
Hello all, thought I would see how all of you prevent that tough skin from forming on the final rise. I like the cooking oil spray and plastic wrap over the dough for the initial rise.
For the final rise, I've seen recipes for a dry towl, damp towel, place in larger bowl with a plate ontop. What do you prefer? Does the weight of a damp towel affect the final rise?
Have a great weekend!