Covering the dough
Hi guys, I was just wonder your thoughts...how to cover in the fermenting processes and the rising stages
In the recipes that I have tried for artisan breads some say cover loosely with plastic wrap, some just say cover with plastic wrap (not loosely, I assume) and some have you cover with a tea towel. What is the difference and which is better? I find that the authors maintain the covering choice throughout the dough's process so it seems to be a rether personal decision or style. What do you think?