The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jj1109's picture

Help: skin formation

February 27, 2010 - 5:19pm -- jj1109

Hi all,

When I leave my nicely formed baguettes in their floured couche, they proof nicely, however they form a really thick skin, even though I cover them with plastic wrap. Is this a normal occurence when proofing using a couce? I've only just started doing this :)

When it comes to baking them, it's really obvious when scoring the skin, and then the loaves don't seem to spring as much in the oven as I'd expect.

any ideas? I'm using the BBA formula.


SDbaker's picture

How to prevent a tough skin on rising dough

April 7, 2007 - 2:14am -- SDbaker

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!


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