August 14, 2010 - 12:47am
How in the world do you cover wet dough???
Hi all,
I have an English Muffin Bread recipe that calls for a very very wet dough. Almost like a batter.
How do you cover this type of dough, for the final rise in the pan, without ripping off the top layer and ruining the whole loaf while removing the wet towel as suggested???
Thanks,
Rick