The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's WW

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swtgran's picture
swtgran

Reinhart's WW

I am making Peter Reinhart's WW pitas today.  The portion of all his WW recipes that is left on the counter overnite always turns dark on top.  Is this okay or am I doing something wrong?  I leave it over night and make it in the morning.  I grind the white whole wheat myself.  It is Prairie Gold from Wheat Montana.  I use a scale to weigh everything.  I cover it with plastic wrap as directed.  The refridgerated portion does not do this.  Does anyone else have this happen?  Thanks.  Terry

nbicomputers's picture
nbicomputers

what is the contaner made of that the dough is sitting in overnight?

 

swtgran's picture
swtgran

The container is one of those plastic ones from King Arthur that is round and a smaller version of a proofing container.  It has never had anything in it but sourdough.  Other times I have used a melmac bowl and a small glass bowl.  It always happens. 

I guess this hasn't happened to you? Terry

nbicomputers's picture
nbicomputers

well that rules out a container reaction.

how dark does it get?

question and joke lead

sphealey's picture
sphealey

Does the pre-dough taste bad? Mine taste odd, but not bad. When I took Reinhart's 3-hour class he passed around bowls of the pre-doughs and I managed to pinch a bit off each; they tasted about like mine. So I figure the odd taste is correct.

I also figure that the purpose of the pre-doughs is to trigger off enzyme reactions, and I don't know what the exact results of those reactions are. So I don't pay attention to the color as long as it isn't the orange or purple of rot.

sPh

dmsnyder's picture
dmsnyder

Hi, Terry. 

I use those same plastic containers for levains, especially. I've never had the problem you describe with these, but I have with doughs rising in a bowl covered loosely.  

When the top of the dough darkens, I've found it's due to either exposure to air and consequent drying of the dough surface or to too much oil applied to the dough.  

I do not oil the plastic containers, and I seal them air-tight with their lids.

David

swtgran's picture
swtgran

David, so I have been just loosely covering the containers with plastic wrap when I could have been snapping on the lids.  I will try that next time.  Thanks, Terry

dmsnyder's picture
dmsnyder

I hope it works for you, Terry.

David

susanB's picture
susanB

I've had the same problem with my WW soakers left out -- if it's in contact with either plastic wrap or plastic container. If I leave the soaker in a glass bowl with plastic wrap on top (in contact w/the dough or not) the top goes grey but the sides do not. If I leave it in a zip-top bag, the entire surface turns grey. Was told by someone on the site to ignore it so I do, but it looks terrible. The bread comes out fine, though.

susanB

cnlindon's picture
cnlindon

I actually emailed Peter Reinhart about this when I first tried one of his breads with the ww soaker and he said it was just a little oxidation in the from the air hitting the top of the soaker.  He said it wouldn't cause any harm but you could lay the plastic wrap directly on the top if it bothers you.

 

-Chad