April 7, 2007 - 2:14am
How to prevent a tough skin on rising dough
Hello all, thought I would see how all of you prevent that tough skin from forming on the final rise. I like the cooking oil spray and plastic wrap over the dough for the initial rise.
For the final rise, I've seen recipes for a dry towl, damp towel, place in larger bowl with a plate ontop. What do you prefer? Does the weight of a damp towel affect the final rise?
Have a great weekend!
SDbaker
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My loaves always rise covered first with plastic and then a dry towel laid over that. I used to use just a damp towel but the plastic works great. (I don't know if it would work with a high hydration dough- I don't go there.) I use the towel to seal it. For the first rise I slip the whole bowl in a plastic grocery bag and snug it up. I occasionally will pop a bowl over a round loaf, but since it almost never happens that I make just one loaf, the kitchen could end up looking like alien invasion day.
are what I have been using. They are large enough to fit over pretty much anything - and then I tie them with a metal tie. They are great because they are more easily reusable then plastic wrap I find. And less chance of the bread actually touching it when it rises (althogh I do a light spray of cooking oil just incase).
Well all rises are done in or under a large bowl.
For the final proofing-once shaped, I usually (or lately) have been putting a damp teatowl over them. If I had a bowl big enough I'd use that.
Worrks just fine for me :)
Hey SD Baker
I will echo the previous posts about the plastic bags. Though I don't like to oil my bread top or bottom. I think it gives the loaves a weird "fried" taste. I simply blow enough of my hot air (which is an abundant commodity) into the bag to form a ballon so it does not touch the dough. I actually like a little skin on my doughs. I think it slashes better? My 2cents
Da Crumb Bum
I used to use plastic wrap and still do if I can't find a plastic shopping bag nearby. I agree with the others that I like the "no touch" pocket of space above the loaf. I still have the occasional WW loaf fall when touched so I like to treat it gently coming out of final proof.
The other thing I am starting to like is the proofing tub. I bought a 2 L raising plastic tub from KA so I can tell what "double" looks like. I rub a small coating of oil inside and place the cover on. Never had any trouble getting the dough out and they stack.
When I make Baguettes I place them on a linen couch and fold the extra over the top. No plastic or towels and they stay very soft and easy to slash. This might change as the weather gets warmer. Snowing in WI today.
Eric
Excellent Ideas, All!
SDbaker
ps, where do you find large food grade bags?
I order mine from KAF. They are large enough for my purposes. 18" X 22" I think.
You can see them on their site.
Hi, I didnt see any bags that size.. I'll keep looking, maybe I missed it.
SDbaker
I am not home so I couldn't actually measure them. It seems like the largest they have on the site are 10" X 20" - I could have sworn mine are larger.
Just visited their site, WOW! Think I am moving to Vermont.
SDbaker
I have tried damp towel (the dough stuck to it), dry towels (the dough stuck to it or got too dry), plastic wrap (the dough stuck to it in places and got sticky), sprayed plastic wrap (the dough didn't stick but got really sticky and difficult to slash). Recently I tried heavily flouring a floursack towel and laying it over top with the floured side down and I was really happy with the result. The loaves did not stick and were very easy to slash with a wet lame. I just folded the towel up and kept it for the next time, put some fresh flour on it and it worked great again. I guess the flour plugs up the holes in the towel. I am intrigued, however, by the big plastic bag with air and will be trying that also.
Susan