I've now read in a couple of books to use plastic rectangle/square/round bulk fermentation tubs (my word). Makes sense as it is easy to tell when the dough has doubled.
1. Does anyone use these?
2. If you use one, do you just dump the dough in the tub or do you still ball it up and put the ball in the tub.
Thanks in advance.
They are marked well for gauging. After a while, you will start using your own feeling of dough, rather than time... That takes a while though. So in the meantime, yes, use those tubs.
Good luck
I have found that the more shallow 1.5l one has been great when I bake just one loaf. I have have also the square deeper one for 2 loaves but have found that as it is quite deep it is actually quite difficult to use and dough tends to stick more...when I try my S & F and also awkward to get dough out of tub without sticking. It has been useful though to use a couple of times to get a feel for dough during bulk.
Saying that once I get a feel for the dough, I probably will go back to my metal bowl as easier to handle dough without sticking for getting dough out especially if mixing more dough....I think it comes down to what you prefer in the end.... Kat
I just dump the dough in....no ball-shape needed.
video on Bouabsa baguettes, he just uses one of those disposable plasticware containers you can get in the supermarket. It's marked with volumes so it's easy to see your volume changes. And they're cheap - 3 or 4 dollars for two of them, and they can multitask for other storage needs.
Added benefit: since the bread forms to the container it's already in a rectangle when he dumps it out for his letter folds - makes the folds super easy!
--Mike
great Mike....they are flatter than the ones I've got.and a good suggestion....the guy is really good at dividing and scaling without any stickiness.....how does he do that? Kat