November 29, 2012 - 1:27pm
Bench Res Covers?
Hi, All.
Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).
Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?
Thanks in advance,
Stephan
Share
food safe isnt so important as long as its not touching the dough. i turn a plasitc bin over on the table and use that to keep my dough from drying out. I dont think its food grade plastic but it never comes in contact so it doesnt really matter
Nylon and Lycra are both water resistant fabrics so I suppose you could pick up a nice white piece of that at your local fabric store and was it enough to make it food safe. IMO, why bother. Plastic sheets (not necessarily the cling wrap stuff) are very easy to use and disposable. Sometimes simply wetting the tea towel or flour sack towel and wringing it out very well is all that is needed.
I just flip a bowl over my dough. I also wet clean flour sack towels and wring them out well. Then throw them over the dough. Tip: If I then wring a dry one and a wrung wet one together it comes out about right for a short rest.
I use a large cake cover for the bench rest and proof. Moisture from the dough prevents drying.
Thanks for the suggestions. Since I usually have anywhere from 16-20 loaves on my bench, a plastic tub is really not a practical option. I would also need at least three flour sack towels if I continued that route.
I think I will check with a local fabric store to see what they might have available. I was just wondering if anybody is using a certain material that they have found to be very helpful.
Stephan
I've just used my linen couche, purchased from SFBI, to cover the dough during bench rest. It's well floured, so sticking is not a problem. Nor have I noticed the dough drying out during the short 20-minute rest. In the winter, when the air is really dry, I'll toss a large sheet of plastic over the linen covered dough, but never bother with that when I'm not running my woodstove.
That's worth consideration. I've been using linen from SFBI for my French Bread couche(s?). I could order some more.
Then again, I do usually have the fire in the fireplace going while I'm baking, so I'd really need something that would keep the moisture in. Might have to experiment with a few options:)
Stephan
prep everything on trays and putting them into a sheet pan rack with a chafer tray of steaming hot water. you can wrap the whole thing up or cover it and create a diy proofing box
I have a freind who uses a small reach-in fridge rack and covers it with plastic to proof his dough. He hads the hot water when the kitchen is dry or the dough is to cold