The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Maggie Lou's picture

The proofing towel cover

February 13, 2011 - 3:30pm -- Maggie Lou

I am ecstatic to have discovered another way to cover my dough during the proofing stages.  I read in an OLD bread book to give a linen towel a good dusting of flour and place it over the bowl.  I WORKS!!  Yippie!  I've had some disappointment with the dampened towel peeling my dough's crown away.  Plastic did until I oiled it.  But now to find that a good dusting of flour allowed my towel to remove itself promptly, well it's just takes the cake!


That's all folks.



John Smith's picture

10" x 5" tips?

February 27, 2008 - 10:56am -- John Smith

Hello again All!

I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend (I retarded them in the fridge overnight. did they just spend too much time in there?) I would really like tips on baking in 10 x 5 pans.

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