March 3, 2010 - 3:04pm
Dried out dough...is it a goner?
Unfortunately I need to know whether my French bread dough, which was waiting in the fridge to be baked later this week, should go into the trash or not. I put it in a stainless steel bowl with a crappy lid, which due to the gasses or maybe just its bad construction popped off the bowl sometime in the last 24 hours. Already the top of the dough is very dry. Anyone know what kind of effect this would have on the baked bread? Thanks in advance.
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Spray the top with water and put plastic wrap directly onto the surface, put a lid back on with the corner "burped."
Stainless is OK to mix with but for dough storage, not such a good idea. Why? I can't explain it. For the same reason ss is used with soap to remove onion & garlic smells from your hands. There is some kind of reaction going on. It is claimed to slow down yeast when stored in it. (I haven't tested this yet.)
I gotta go rescue my bread....
Mini
Thank you so much! I will give that a try. And I've got plenty of glass mixing bowls so I'll do that next time.