October 20, 2006 - 11:32am
Proofing
i'm reading that some people are final proofing their dough uncovered. I have always covered the dough during final proofing (after shaping). does it make a difference? is the one way particularily better than the other? any comments, suggestions, ideas regarding this would be greatly appreciated. thanx a lot
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Totally uncovered? Unless you've got it in a really steamy place, I think it'd dry out if you leave it uncovered to proof.
I tend to proof my loaves in a plastic bag. I find that even if there is just a small hole in the bag the loaves develop a dry skin that inhibits the final oven spring.