The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Safe Haven for Rising

Maggie Lou's picture
Maggie Lou

Safe Haven for Rising


I am hoping to begin making the Artisan Bread in five minutes.... My husband and I do not want to use polycarbonate or plastic in general for the purpose of rising the dough and keeping it refrigerated for the two week period. 

What else is recommended for this process and storing?  Anyone use just a wide steel  or ceramic bowl with saran wrap? 

I'd love some feedback.

Thanks much!!


jacqueg's picture

but switched to a rectangular plastic container because it was so much easier to gauge how much the dough had risen and how much "bubbling" the yeast was producing in the dough.

silkenpaw's picture

You could rise your bread in a glass or pottery container with a glass or pottery lid or even in a stainless steel or enameled pot with a lid. I often use a plate to cover bowls that don't come with their own lids.

I don't think there's anything magic about doubling in volume. Why not 1.9 or 2.1 times volume increase? Doubling is arbitrary and is chosen because it's convenient to the way we think. As long as your dough is more or less doubled, that's good enough. If you want to see bubbles, use a clear glass bowl.

I would encourage you to think about this: You don't want to use a plastic container but you'd like to cover your bread with plastic wrap? Not all plastics leach harmful chemicals (especially at refrigerator temperatures) but saran wrap ends up in the landfill for a long time.

Hope that helps.

LindyD's picture

You might consider the Anchor Hocking glass measuring bowl - comes with a lid and can be found at Amazon.  

This is a great container for fermenting dough and has measuring lines in the glass.  However, I believe the ABIF dough needs at least a five-quart container so you might need two, unless you half the recipe.  

Amazon also carries five-quart glass KitchenAid bowls, which you might be able to work with.

Just keep in mind a five-quart glass bowl is going to be heavy, so be careful handling it.

As an aside, you really don't want to keep the dough for two weeks no matter what the book claims.  It will be quite degraded by that time.

Hope you find something that meets your requirements.

Maggie Lou's picture
Maggie Lou

Thank you everyone that replied.  I learned a bit and have some considerations to mull over.  I will certainly be checking out the Amazon products, etc.

I am new to all this bread making business, and though it is exciting, there is SO much to learn with trial and error.

Yay for the info on size of doubling the dough Silkenpaw; I wondered about that. I have nieces who make bread and bagels, etc. in MT country... but that's pretty far from me.

Well, I'll be checking out the different forum discussions.