The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


aminet's picture

Question about proofing!

September 20, 2007 - 9:38pm -- aminet

I have a bid of problem with the final proofing.

How does everyone cover the dough for the final proofing? Usually plastic wrap or wet cloth or papertowl is used right?

I hate to cover them because it usualy sticks to it when trying to peel them off after the proofing.

Is it a bad idea to have hot water in the oven, kinda like a steamed oven, and put the uncovered dough in ? Or will that affect the dough when slashing(which Im also scared to do because it might deflate!)?

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