July 10, 2015 - 5:06am
How to store dough?
When I make some dough I store it in the fridge but because it expands, it's hard to find a container for it. rubbermaid ones open up and the dough forces itself out. Saran wrap also doesn't work that well.
Is there a better container for this purpose? Where do you guys store yours so it doesn't dry out?
Thanks.
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You can purchase a dough rising bucket. I bought mine at King Arthur flour and I have 2 for bulk dough and 2 for my starters. YOu can probably find them on Amazon as well. Mine is similar to this: http://www.amazon.com/Plastic-Rising-Bucket-Storage-Container/dp/B009SYQYZO/ref=sr_1_1?ie=UTF8&qid=1436530972&sr=8-1&keywords=dough+rising+buckets
are being made these days by manufacturers other than Rubbermaid. I have a bunch of them in various sizes ranging from very small for holding instant yeast to larger one for dough. The two brands that I have are Rubbermaid and Sistema. These are carried at most hardware and container stores and on line via Amazon. Figure out how much dough you normally make and get a container that is larger by the amount you expect it to rise. A 3.3L Rubbermaid container will hold 1400g of sourdough for overnight bulk retard without any issues at all.
Do not fill the container with rising dough. Allow for expansion! The dough will double or more in volume when stored. You cannot expect plastic to contain all this gas. If the lid is tight, the container is in danger of rupturing, then you do have a problem.
Ford
Totally agree with Ford on this. Anything that is fermenting needs space and some escape ability.
Thanks guys, I think I am gonna pick up a large rubbermaid then.
http://www.rubbermaid.com/en-US/lock-its For rising bread you just set the lid on and don't lock it though I've never had any issues by putting it in the fridge locked with sourdough that is retarding.
of dough takes a long time to cool down for storage and can overferment. Evaluate your needs. If four smaller containers (allow for 5x head space) lifts easier and fits better and cools down quicker, a large amount of dough would be better split up into smaller containers.
If lids lock tight, lay a strip of dry paper over the rim to help gas escape.