July 22, 2014 - 1:29pm
bagging, condensation, and retarding loaves
Particularly in using really high hydration formulas--I find that when I cover my loaves in their baskets with plastic grocery bags (usually with some decent sized gaps or holes, they are not totally sealed) and retard them overnight in the fridge (40F)--and the next day the top facing side of the loaves are REALLY wet from collected condensation.
So I turn to you all for best practices, rather than trial and error...how do you store your baskets in the fridge?
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im forced to clean my liners every time and need what I think is excessive flour to keep from sticking. ive covered all with a bag but this always resulted in skinning and it would sit on exposed dough. I just thought maybe just maybe a shower cap would work better. Gonna try soon.
Josh
I don't like enclosing the whole basket and feel that a shower cap gives the best of both worlds. Covering the surface of the dough while allowing the bottom of the basket to breathe. Don't know if it is best practice but I never leave a hotel room without a shower cap!
a dusted dishtowel (linen or flat cotton) in a basket, is that for retarding, the loose 4 corners of the towel can be loosely draped over the flour dusted loaf and the whole thing can be put in the refrigerator without a bag. Place inside a paper bag to keep the fridge clean.
Paper bags don't drip onto the dough below yet breathe a little. Dry out the bags thoroughly between uses to prevent mould. Use clips or clothes pins to keep the bag shut.