What Should You Cover Your Bread Dough With? Cloth, Plastic Wrap, Nothing?

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Why Cover Bread Dough as It Ferments? The short answer is - cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture. Some people use cloths, some use plastic wrap. There are advantages and disadvantages to both.
I use plastic wrap all the time. The main issue, and perhaps the only issue, is that it is not good for the environment. And I totally agree. Cutting down on single use plastic is a good thing. The only reason why I use plastic wrap is because I want you to see the dough rising and changing over time. I do not recommend using plastic wrap to anyone and I’m sure most of you don’t use it as much as I do.
My justification is that I get people into bread making, so that kind of off-sets my plastic use because of the positive impact of home bakers making their own bread instead of buying it in a supermarket. But maybe that’s just nonsense.
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Опубликовано:

21 сен 2024

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Комментарии : 928

@ChainBaker Год назад

📖 Read more in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

@fredroller5683 Год назад

I will use the oven, cold, with water in a bowl and the light on as a proofing oven. Final proof and oven preheat is when it comes out before baking.

@mikestewart7683 Год назад

I use a shower cap keeps draughts out and moisture in. Just wash and reuse.

@marcilk7534 Год назад

Are you using a damp towel in your experiment? If I use a towel, I use a damp one. I imagine there would be a difference between using a damp or dry towel.

@caliguladeux Год назад

I use a wet towel: it doesn't absorb moisture and it's more airtight than a dry towel.

@aryanesmaeili4616 Год назад

I used cheesecloth

@grantrussell8771 Год назад

I've grown used to using disposable clear shower caps when proofing my sourdough in bannetons, I re-use them until the plastic rips or the elastic busts which can take quite a while. I use a stainless steel mixing bowl set with measurements inside and lids for bulk fermentation

@Abrasjefen Год назад

Agreed. Shower caps work great. Fits different sizes and shapes also. Doesnt fit a baking sheet, though ;)

@samchapple6363 Год назад

Same, last forever

@Woefulbark44 Год назад

Shower caps do work great!

@momonohomo150 Год назад

Disposable tho? Why not just use a normal one so you don't have to keep throwing them away

@roscored1000 Год назад

I use them too and they last for years

@jabberman3000 Год назад

This is why this is one of the best baking channels on RU-vid. I don't think anyone else does any experiments like this

@ChainBaker Год назад

🙏

@quakerwildcat Год назад

#TRUTH

@chrisa.41 Год назад

@Foodgeek

@angelikaradominska5512 Год назад

Or the Bread Code

@luckyfriday5366 Год назад

There are other people - just have a look around - need not be in English though 🙃

@sharkbites92 Год назад

This is interesting. I was taught to use a damp tea towel (just soak it and wring it out). The reason I was given was if the dough rises high enough to touch the towel it doesn't stick. Im sure it also keeps it from drying out. I wonder how it would compare to the plastic wrap. Thank you for your videos. They've really made bread making so much more approachable. I just pulled out 2 loaves of your improved sandwich bread and am looking forward to tasting them when they cool :).

@bmolitor615 Год назад

same

@jessiebrader2926 Год назад

Me too

@mesabaker9625 Год назад

Yes, that’s what we always used when I was a kid.

@ajs11201 Год назад

Same for me--however, the water to moisten to towel is always warm or even hot. This offers a little bit of warmth to the bread dough to help the proofing get started.

@sharkbites92 Год назад

@@ajs11201 That makes sense, especially if you live in a cold climate

@Squirrel_Squad2024 Год назад

I use disposable shower caps. I have been using the same one for 3 years now. Even when the elastic is stretched out, I twist the excess and tuck it under. Works like a charm and saves our Earth.

@amysabpisal Месяц назад

Waitt that is so smart!!! I should try that!!

@Magius61 Год назад

In the restaurant where I work we bulk in large, clear plastic containers made by Cambro. They have fitted lids and marked sides so you can easily track volume. They’re nearly indestructible and come in all sizes.

@CornbreadOracle Год назад

I have these and I love them. Bought the mom Amazon.

@rickthenailer Год назад

I have some too they are great, but most of the time I like to use plastic butter or cottage cheese buckets with lids.

@fayolympia5855 Год назад

A cubical Cambro with markings is my go-to container for bulk-proving bread dough. I’ve taken to oiling my shaped loaves so I don’t have to cover them at all before baking. Otherwise, I’ve used big reusable plastic bags that are roomy enough for my half sheet pans that I use to bake free form loaves and rolls of all kinds. Not ideal but is firm enough to lift away from the rising shapes so that it doesn’t stick to the dough. I’m tempted to try out a covered proving box, though.

@perniciouspete4986 Год назад

Cambro are made with BPA.

@michaelkaster5058 8 месяцев назад

@@perniciouspete4986 the temperature range and use duration for a fermentation/rise of a bread is nowhere near any concern for this use case. It would take months of leaving it in the vessel to even register anywhere near an amount that would be considered even a glimmer of a hint of a concern with the small contact area to volume of dough at room temperature.

@TheEaper1 Год назад

I am a 6th generation baker and we've always used a hot humid tea towel / kitchen cloth! Amazing video, Charlie. You've helped me never lose interest and love for baking!

@annchovy6 Год назад

I use turkey oven bags. They’re food safe and meant to go in the oven, so they’re sturdy. They’re also big enough to fit a whole sheet tray. Been reusing for a while.

@rosenia5409 Год назад

How do you clean your turkey bags? Thanks!

@andrechenier100 Год назад

Thank you for your eco-conscious comment about minimizing use of plastic wrap. I've been baking bread for over 45 years and still learn from your channel. Until about 5 years ago I used tea towels to cover bread, and then I discovered the washable/reusable plastic bowl covers that look like shower caps. Like you, I couldn't tell any difference between the tea towel covers (but never moistened) and the bowl covers.

@jurrich Год назад

For setting dough aside: get a clear plastic storage box, and use it *upside down*: put the dough on the lid, cover the lid with the box, exactly the same as a cake box. It'll seal nicely, without crowding anything.

@countrycluckers7644 Год назад

I usually proof my doughs in my microwave with the surface light on. (My microwave is integrated with my range hood.) I put it there because we keep out house around 65°F. The small space does well for keeping moisture in and I do use a little veggie oil in the bowl and flip the dough so it has a small amount of oil all the way around. My bread, be it Farmhouse, Artisan crusty, or Challah, always comes out fantastic. Thank you for your videos, I have learned a lot from you and applying my Chemistry degree finally figured out how to make and troubleshoot bread baking and taste! Many blessings, and happy new year! 💜

@El_Hombre_Dan Год назад

Please don't stop making videos like this. I've learned a lot in a short time. My go to recipe for everyday bread is a no knead, cold bulk fermented bread baked in a Dutch oven. It's simple and delicious.

@blake6636 Год назад

Can you share recipe?

@catedoge3206 5 месяцев назад

yuh

@elviahernandez3313 4 месяца назад

Awww Share receipe ? ❤

@REDDAWNproject Год назад

I've been using a damp tea towel, but the tea towel is damped in boiling water. It works good, but excited to see your thought process and results!

@countessk Год назад

I'm not even a baker and found this interesting and well-explained! Thank you for keeping it simple and not using a lot of jargon. I'm going to be checking out your other videos.

@flo7096 Год назад

That second, exagerated-drying dough made a loaf that looks exactly like what my mom used to make - pale skin, very dry and not crackly at all surface I remember her covering the dough during fermentation but i guess after putting it in a bread tin she let it rise without a towel or something over it - nor did she spray it with any water in the oven. Now it makes sense why i never really liked her home made bread lol. I tried baking once, two years ago before I discovered your channel - my yeast was dead but i didn't notice it cause i didn't know just how much bread rises, and i ended up baking a literal brick, i couldn't even cut it ! After binging all your videos and re-watching most of them for over a year now, I really want to give it another go.

@ChainBaker Год назад

You can do it! 💪😎

@cliftonmcnalley8469 Год назад

I worked for 6 months in a school kitchen and the manager had me work with anything dough related for some reason. Yeast rolls were mixed for 2 full size sheet pans at a time and never covered during rise times. Manager had determined a spot in the kitchen with no drafts just over a warming cabinet and it worked perfectly every day. I've become addicted to glass lids on everything, so I can see what's going on. Turns out the lid from my favorite stainless Dutch oven also fits my favorite iron skillet and my favorite mixing bowl. Another rarely used lid on a Corning piece, fits my favorite saucepan. Try all of the lids you have on the pieces you tend to use often. All of this makes cooking easier and takes the place of cling wrap at times.

@hawks9142 Год назад

Beeswax wraps are a good general purpose plasticwrap replacement, plus it's easy to make! But my vote is for a bowl lid for bread making

@CurtisTarwater Год назад

Same here. This is my preferred wrap. If you have a well seasoned wrap it will not stick and keeps the moisture in really well.

@ASMRtists 9 месяцев назад

I do this too! But for filming purposes, indeed. It's not see through. In which case I'd vote for a good see through shower cap.

@locater2 Год назад

I put my dough in a steel pot with a perfectly fitting lid lol, raises faster, never experienced any problems, a bless new year and more baking lessons and recipes lol, again blessings to you and your family.

@koubenakombi3066 Год назад

Happy 2023, Charlie! Thank you for elevating my baking skills in 2022.

@rosem6604 Год назад

I refuse to use cling film so I put my dough bowl in a plastic bag (we use resuable bags for shopping but plastic bags are still helpful at times, like this instance). It works fine and is big enough for my baking sheet for the final rising. I like the idea of using a lid, though! We have long, hot summers here so dough can probably get really crusty if not covered. Thanks for the video.

@ChristopherOBrienPSU Год назад

You're the best, Charlie. I was just wondering about this topic. I use a shower cap myself. You can get a pack of 50 for a few dollars and they are reusable. So far in a few months I've only used 2 (still using them, just needed another because of multiple loaves) and they work great. Thanks for another great video!

@PS-vk6bn Год назад

I use a round Teflon-coated pizza pan to cover my dough. The shape fits snugly on the bowl and is perfectly reusable. 😊

@mr.dudegames7503 Год назад

Yup same, have a very poorly made and cheap pizza pan that fits my bowl so I use that because it's useless for crisping pizza.

@walterwhitney2202 29 дней назад

You have a knack for teaching. Love this channel!

@briane4753 Год назад

I use a silicone pot cover/spillover preventer. I use them all the time while boiling pasta to prevent spillover if my attention wanders a bit (they have “petals” that let steam escape while the bubbles burst on contact). They also fit nicely over any bowl, so I just put one on top. Before that, dampened tea towels

@markbrooks6979 Год назад

I have been using those reusable elastic bowl covers, but they eventually wear out. I recently bought a universal-size, flat silicone lid which has worked great!

@michaelfforte Год назад

I bake small loaves each day and proof them in a small bowl. I use a clear plastic bread bag which fits over the entire bowl so it gives me the benefits of plastic and is reusable for many weeks. NOTE - to stay on my low carb diet, but not give up my sourdough, I bake what amounts to a large dinner roll each day so my wife and I can enjoy fresh baked sourdough and finish it in one sitting. I keep a large bowl of my fermenting dough in the fridge for 4-5 days and just use a small piece each day for the bake. The large bowl is covered with an elasticized, reusable plastic bowl cover. By day 5 the bread develops better flavor but loses some volume. Fine with me.

@eagle022 Год назад

Thanks for the interesting video! I often use a silicon lid on a stainless steel mixing bowl to proof the dough, and it works quite well, except that you need to lift the lid to check if it's done proofing 😁

@olliepop369 Год назад

I picked up a set of stainless steel mixing bowls with air tight lids from amazon and they’ve been perfect for all my breads I highly recommend them to any bakers!

@calvin3798 Год назад

Happy new year Charlie and everyone! At home I usually use a clean plastic carrier bag to cover dough during bulk fermentation. Otherwise cling film and damp cloth are used as well

@SummaGirl1347 Год назад

I recently purchased a set of stacking "Dough Pans" from a restaurant supply company. They are metal and have a metal lid. They have been a real game changer for those days when I am proofing multiple loaves worth of dough at the same time. They stack vertically so they take up very little space. Plus, they are great for use as large prep bowls at meal times. But, for just one batch, I use clear shower caps (AKA "Processing Caps"). They capture moisture beautifully, don't stick to the dough, and, if you work clean, can be used dozens and dozens of times before you have to discard them. A large glass dinner plate placed over the bowl works fine, too. Great video!

@BigboiiTone Год назад

Great to see you start this new year in a positive way. I sent this video to my mom cause she is perfecting her bread technique these days. We have really enjoyed and learned so much from your videos and my family also loves your "breads of the world" series. Looking forward to another year of fun. Cheers

@Vaniapsyche Год назад

I been baking almost 3 years. After try all this ways, 6 months ago I got one glass container with lid and works wonderful! When I done with the dough I just put on the dishwasher. I prefer don't use disposable plastic anymore!

@ghjong001 Год назад

You can always re-use your plastic wrap; it won't cling to the edge of the bowl, but you really don't need it to. I keep a square of plastic wrap in my baking drawer specifically for that purpose.

@carolschedler3832 21 день назад

I’m a lid girl. BUT I spritz with water at every rest time. Even after forming shaping - at this step I use an 9”x13” baking pan to cover two loaf pans. Thanks for the compare videos!!!! ❤🎉❤

@nekkowe Год назад

How about those reusable/dishwasher-safe silicon lids? Been working a treat for me so far. I'd been looking to reduce plastic waste by getting rid of single-use plastic wrap, and shower caps didn't really do a great job of it, but the silicon is a pretty tight seal.

@vwood2 Год назад

Absolutely- they come in all sizes and make a great seal. I’ve used some from Ikea for several years and been able to eliminate 99% of my plastic wrap use.

@tooflesstesla Год назад

And of course you mean the transparent silicone lids. Excellent suggestion.

@mesabaker9625 Год назад

I have not seen these lids. Any place other than IKEA carry them? No IKEAs here in the boondocks.

@kilroyscarnivalfl Год назад

@@mesabaker9625 Amazon has several types if you search “silicon lids.” We have a set of blue ones that are semi rigid and have handles like saucepan lids. They stay on tight with suction and are great for cooking and the microwave. There are also ones that stretch over the lip of a bowl or container. Even some works of art like the Charles Viancin ones shaped like flowers or vegetables. I’ve seen them in kitchen gift shops and would love to get those as gifts or give them!

@kathygarner419 Год назад

@@mesabaker9625 I recently purchased some round and rectangular ones from Aldi grocery store. They sell out quick when they do have them. I also believe Amazon may have then also.

@jimthompson5309 Год назад

I get a bag of clear plastic disposable shower caps for about $2 at Walmart. They last a very long time. After shaping and they are on a baking sheet I use a moist towel to cover and proof them in a warm (90 degree) oven. They come out perfect every time.

@carolschedler3832 Год назад

I’ve been enjoying clear bowl and the lid that came with it. Or using a plate over a bowl that has no lid. I’ve also discovered that plastic wrap is very reusable. If it isn’t used on something like bread, easy peas to rinse it and drape it over a glass or nail it to the fridge with a magnet. Plastic bags too. I realized a while back that it just felt inconvenient. Now it is part of my day and I feel very good about one less piece of plastic in the dump. Also spritzing the dough before each rise or rest has worked well for me. Great comparison! Thanks for spending the time to enlighten us. Much appreciated.

@Jeepy2-LoveToBake Год назад

Happy New Year!!! Charlie, thank you for this comparison video. I love that you included the subject of sustainability and carbon footprint offset - it is such an important environmental issue and this video shows how easily we can do our part. I have plastic lids that fit the various bowls I use for your bakes - I also have glass lids similar to the one you show in this video. I have also been using plastic wrap and after watching this video (and the start of 2023) - I will plan to reduce my plastic wrap usage and switch to tea towels (of which I have many) when appropriate. Thank you again!! ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 126K subscribers and continue to grow each week!!!! 🤩🤩🤩 Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (190 members strong, sharing over 1100 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣

@ChainBaker Год назад

Happy New Year to you, Lan! 🥳 Hope you had a great time :) I was sleeping like a baby whist the fireworks were going off. Got up at 6am to write recipes and principle articles for the channel 😅

@Jeepy2-LoveToBake Год назад

@@ChainBaker 😴😴 👍 We all appreciate the time, effort and dedication you put into every one of your recipes and videos - they have made us all better bakers.🤩🤩🤩

@ImaOkie Год назад

Firstly , thanks a million for your earlier advice . I found at yard sale a clear lexan food container @ 18x12 with a lid , added a seed germination mat , it's cold here , as a proofing box ? Drop the bowl in , put the lid and it seems to be working well ! Thanks

@mariaroquavega5664 Год назад

Preach it!!!! Independence and self reliance is the best.

@CharleneBallou52 Год назад

Excellent information. Thank you for posting this video. I use all of the above, plastic wrap, t-towel, and lids. I never not cover my dough.

@CharleneBallou52 Год назад

I forgot to say, my cover of choice is a clean shower cap. Keeps the moisture in and is reusable!

@Pextin Год назад

I’ve started to use a silicone wrap/square. Reusable, clear and bought from a dollar store in Japan! Super handy and it sticks very well to many surfaces.

@Maggy47 Год назад

I've practiced bread making for years now after watching your channel I have better results A Big Thank You

@snug40pip 5 месяцев назад

Thank you for this video! I covered my dough with a towel and had that hard flaky crust. Didn’t know what to do with the dough next thank you again. God bless from Colorado USA.

@williamorr7469 9 месяцев назад

I use stainless steel bowls with plastic lids that fit nicely. Our family tries to avoid adding to the landfill. We compost everything possible, own reuseable ziplock storage bags, and have sturdy canvas shopping bags in our vehicle.

@josephinebloggs5771 Год назад

New subscriber here. Great channel. Over the years I have tried cloth, shower caps and even cling wrap - but a glass bowl with glass lid works the best for me - keeps both the warmth in and the moisture too. Bonus is that I can see how the dough is doing without having to lift off the shower cap or cloth. Turns out, one of my frying pan lids fits almost perfectly over my large glass bowl that I usually use for my dough. No waste, no fuss and easy cleanup.

@markjarrett9400 Год назад

It took a lot of thought in to not using single use plastics. In ?Perth (Australia) a movement called 'Plastic Free July' started. Although I don't live in Australia I found this site very helpful. I now use a large tight sealed plastic bin. When not in use I store all my bread making kit including the tins and a wicker Banneton in it.

@WhiteOwlet Год назад

Your reasoning for using plastic wrap makes sense! I'm often bothered by all those RU-vid bakers using plastic wrap so vigorously, but the bread I buy from supermarkets also comes in plastic bags... I'm going to bake my own bread more!

@Dina_tankar_mina_ord Год назад

Love these kind of experiments. It is not uncommon for old traditions to go on without being examined. thanks for upload.

@CynCopeland-TheAnswerIsMeat Год назад

Have a look in the 'storage' area of your supermarket - where the plastic wrap, foil etc. is kept. You'll likely find even more 'storage' stuff made by Glad (for example) -- including a pack of 6 plastic caps with elastic - 3 different sizes, different colours. I use these for everything!

@theneoangeles Год назад

As a pastry chef i use a thic reusable plastics (directly on the dough) or a wet towel to cover the mixing bowl depending of the nature of the dough (types of bread, brioche, croissants etc.).

@sheilam4964 Год назад

👍👍👍👍👍 This question seems so obvious that I never put much thought into it. My goal is to get my bread made. I have tried them all with the conclusion the dough can dry out some with a tea towel, if the rise gets away from me the dough will stick to plastic which will immediately deflate (and/or tear) as I pull the plastic off and oil on top of the dough helps in all situations but I don't use oil every time. A dish with a see thru lid has always been my preferred choice because I am famous for not setting a timer to remind me to check the rise. I have also switched to one of those sandwich loaf pans with a slide on lid. If i loose track of the rise, no problem. I just bake it with the lid on. Having said all that I absolutely appreciate this vid because it shows, in great detail, everything I have never given much thought to and now I see the details and reasons more deeply. Thank you CB.

@bazzathegreat3517 Год назад

I have baking towels that are just for covering dough. I have them dusted with white whole wheat. I hand clean them as needed. If they need a washing then they need re-floured. My towels are mostly non stick now. I got the idea from an old Julia Child show where she had a baker on. The baker said she never washed her towels. I remove any pieces of dough that get stuck after use and only wash as needed. Towel selection is important. A nice smooth towel is best and supposedly linen towels are the best. I just have nice cotton ones but there have no nap to them so there work well.

@Sheilla357 Год назад

I use an extra plate to cover and put the bowl and dough in my oven. I have 2 ovens (one on top of the other) and typically heat my bottom oven until it reaches about 120-200F and shut it off. Then I place the dough bowl with the plate on top in the top oven (making sure the temp is NOT over 110F) and rise the dough in there. My home is typically not warm enough (about 68F) to have the dough rise well outside of the oven. I also NEVER use the proofing setting on my oven as I have found it to be too hot and ruins the dough. Once the loaf is formed, I put it back in the upper oven, again making sure the temp is compatible with dough rising, and add a steam bowl into the oven box to make sure the dough doesn't dry out in the final proof. Before heating up the oven for baking, I do take out the dough and rest it on the stove top, covered in a tea towel to ensure that it doesn't over crust.

@greghanlon2235 Год назад

Thanks Chain. I learn something in each video. You are appreciated.

@Sbellins1109 9 месяцев назад

Hi, i'll do it totally different. I don't cover my dough but i put it in the over tunded off. The oven (like mot home ovens) has a airtight seal on the door and this prevent the dough from making a dry skin. If this is not enough in your case you can put a pot with water (ambient temperate too) in the over on the side or under the dough. This works like a charm and i use this method even in my restourant during overnight proofing

@midsouthhomestead7527 Год назад

I have a big bowl with lid. I set it on my hot water heater in a small closet. I also cover with a towel. It always comes out great.

@wpbrealtorkim Год назад

Luv your "preach" every step we take helps our environment....luv ur vids :)

@laneromel5667 Год назад

When I started baking, I wanted the perfect dough do I used plastic wrap. I then got bored with perfection, so now I just use a tea towel. The tea towel is not as good as plastic wrap but is more than good enough. Like you I developed an environmental conscience. I use a stand mixer, well because I am lazy. Great video as usual, clearly articulated.

@cisium1184 Год назад

I use both the plastic wrap and tea towels. The plastic wrap is sprayed with oil and I push it down so that it rests gently against and around the dough ball. Then I cover the bowl with dry tea towels; the towels don't touch the dough at all, they're just there to hold in warmth and keep out light. And I usually put the hold thing in the oven (off) to protect against drafts.

@evepaludan7713 Год назад

An enameled speckled turkey roasting pan with the domed lid. Oil it first so the dough doesn't stick and before you put the lid on, a warm, moist wrung-out tea towel goes on top of the bread to keep it moist while rising. You cannot see through the lid, but it's a nice protective environment for your rising dough.

@rb-ex Год назад

i am usually using about 1kg of flour per batch and use stovetop, teflon-lined pots with tight-fitting lids for proofing. once formed i cover loaves with stiff irish linen under cotton cloth spritzed with water, or an inverted large lasagne pan. it doesnt matter much what you use, as long as relative humidity near the surface of the dough is kept very high

@timeflies54fast48 Год назад

I usually use a Tupperware bread bowl with the lid. It will actually pop off when the dough is ready to be punched down. I do use a towel over the bread when it is in it’s last rise, before backing.

@jumper0122 Год назад

One of the best purchases I ever made was a big 10in deep clear hotel pan that I could put over dough that was rising on my table. If doing something like baguettes in a folded tea towel (or a baguette pan depending on what kind I'm making), it can fit over the whole batch at once and allow me to keep an eye on it without bothering it.

@kenkingsflyingmachines2382 Год назад

I've been baking my own bread for over 30 years, and never paid very close attention, I guess. I'm going through your videos now. Great addition to RU-vid!

@neonsamurai1348 Год назад

I often will let my dough sit out and dry during the final rise before baking. It can help form the crust of the bread (and can make scoring the dough easier). I may also mist it before going into the oven (particularly with a baguette as I don't have a steam oven)

@8698gil Год назад

I use a teatowel. I haven't made bread in a few years since I became disabled, but I also used to put it to rise on top of a warm dryer. Worked really well.

@beverlypeterson291 6 месяцев назад

I use regular thick plastic, reusable shower caps that I can just wash if the dough touches it. They work great & reduce wasting plastic!❤❤

@oogityboogity Год назад

Thank you for these videos. I am a visual/kinesthetic learner and I need all these variables to know how to do things. It really helps!

@createinspain Год назад

For bulk, I use a dedicated, transparent shower cap. Works great. I often bake tays of rolls but don't really like using a damp tea towel over them, so I just have a spray bottle and spritz the dough with water while it is on the tray. It works just fine.

@alexgochenour8740 Год назад

Stainless steel mixing bowl and their lids are my go-to tools for covering dough at every stage of the way. I have enormous ones, more like small tubs, that will engulf an entire cast iron pan.

@ItsJustLisa Год назад

For my bowls, I use a shower cap (non-disposable kind). I washes great and I’ve used it for two years now. When they’re going through the shaped proof, I use a plastic bag from the store. Honestly we try to use reusable shopping bags as much as possible, but if we get our groceries delivered, they frequently come in plastic bags. So we try to use those bags as things like small trash can liners and for used kitty litter. And, as I learned once when needing to cover bagels before shaping, they work just fine for covering a pan or cutting board full of dough balls.

@magnificentmuttley2084 Год назад

@Chainbaker - I haven’t baked bread in a little while but when I do I use a large clear plastic bag - the sort that is used for storing linen sheets. I use that because I can easily place the bowl into a corner and wrap up the plastic bag around the bowl. Also, when it comes to forming the dough into the loaf for its final proof, I can place the baking tray that the loaf is on into the bag. That way I can wipe down the bag, dry it and reuse it many times. Like you I am conscious of single-use plastic but I prefer this method rather than using a dampened tea towel. My bread is pretty good - at least my family love it! Very informative and good quality video. Thank you for posting. Best regards from Northern Ireland. 😀👍☘️

@ccdj35 8 месяцев назад

I always cover it and let it raise 3-4 hours. Next cover it with olive oil and shape into plastic wraps then freeze. Whenever I need bread, defreeze in microwave and put the dough in boiling water for a minute. After defreeze I don't wait it to raise again just the boiling water and then into the oven. I figured this is the best way for me because I like freshly cooked breads and this is fastest.

@itisyerdad Год назад

I discovered your videos yesterday and I'm really glad the algorithm showed me your channel! I'm only just starting my bread making adventure, so I'm sticking to my simple dutch oven recipe with very minor, incremental changes, but watching your videos I get to see what's to come if I stick with this hobby and it's super exciting!!

@ocny4468 Год назад

I use a translucent storage container with measuring markings. So easy to see when the dough has doubled in size. The container has a cover. I oil the container, put the dough in, flip the dough so the top of the dough is oiled to prevent drying out. The container I use is a restaurant supply item but also available in places like Costco. I think I got the ones I have from Sam's Club and the brand name is Cambro. King Arthur sells the exact same things as "dough proofing containers" for a LOT more money than what I paid at Sam's Club.

@i.Gnarly Год назад

Thank you for another great upload! You continue to answer baking questions that I've always been wondering about in the back of my head, but never ask.

@marciahighsmith4820 Год назад

I have a plastic bucket with a tight fitting lid. I use this most often in the winter, we keep our house cool and bread takes forever to rise. So, I use the bucket, it has graduations on the side and it is easy to see when the dough has risen to where I want it. Oh yes, I stick it in the oven with the light on. This gets the oven to about 25 degrees C.

@b1uezer Год назад

I was lazy an reused my plastic wrap, loosely covering my 3 dough balls for the proof before shaping. Then did so again after shaping. The outside was a bit dry, but no flakey bits. Turned out to be the best bread I made (I was making subs). They were perfectly golden brown on the outside, but soft with some bounce back. Maybe I got lucky, but I also didn't have to flour them to work with them which I think helped immensely.

@edhikurniawan Год назад

I used my oven or microwave to "cover" my dough. Also i used oil to coat the dough, then no cover alternatively. Oven is bigger than the dough bowl + lid. Bare dry dough with no cover works well, or at least ok for fried bread, cakwe, you tiao. It will develop thicker crust which kinda desirable. Also it will brown faster when fried due the lack of moisture. This bread brown color is also kinda desirable trait for some people. I often fried it and it had already cooked even before browning. Although this browning isn't because caramelization, because it almost burnt. Not my preference, but some people do.

@toforgetisagem8797 Год назад

Videos like this can give you good hints and tips, but remember this: there are two very difficult things about home made bread making. One, not eating all crust of off as it comes straight out of the oven. The second is you will be hand making bread for ever because you will never want to eat commercial bread, ever again. A good thing about making hand made bread. It so satisfying.

@MrMaltasar Год назад

I use really cheap but excellent silicone stretchy "lids" sold in Ikea in a few different sizes. It keeps moisture the same as plastic, its see-through (though colored) and when a dough is giving of gas from fermentation it stretches (like a balloon) which gives a nice side bonus of a visual cue. They are meant to be used as covers for bowls and for half cut fruits or vegetables, say a half cut melon and you can protect it from oxygen while retaining moisture. Quite handy.

@MrMaltasar Год назад

And obviously they are infinitely reusable (assuming you don't rip them which is hard to do with thick silicone)

@causetherat308 9 месяцев назад

Upside down bowl and a towel. Thank you! Love these comparison experiments.

@bobbobson4607 Год назад

I recycle my plastic grocery bags to cover the bowls I ferment and proof in. With day long ferments with sourdough it needs to be covered, and this is the best solution I've found. Cut the sides to open it up and cover sheet pans.

@lindas.8036 Год назад

I applaud you for trying to reduce your consumption of plastic wrap. BUT it can be reused. I frequently just wipe it off, stick it up hanging down from my kitchen window ledge, and reuse it for many things. Of course, this only works if it is not really ooky, but when it works, it works well. It takes a little bit of effort, but not much. Also, silicone lids, both clear and solid, work well, but it can be hard to find one that fits well. Thanks for the videos!

@cerealkiillar Год назад

I just found you today, but I've watched many videos in my quest to make the best bread possible. I learned so much from you here! I just wanted to say THANKS!

@ChainBaker Год назад

Cheers! :)

@CADJewellerySkills Год назад

I use a shower cap, it's both reusable, easy to close around the bowl, locks in moisture, and sticks about as much as the cling film (but only if it touches the dough).

@sebastianortega1938 Год назад

I really enjoy watching your videos! My stand mixer has a lid, so for proofing my dough I just leave it in there, take it out, fold, put it back in. No dry dough ever and a good crust after baking. I used to use plastic film but it's a lot of waste.

@hufemj 2 месяца назад

Great comparison! Now I know that I don't have to race to cover my dough to prevent it from drying out. And, I feel the same way about plastic wrap. But, I want to see how my dough is doing during bulk fermentation. Since I've been going crazy on Amazon buying lots of stuff for baking, I decided to give the Good Will (thrift store) a try to see what kinds of jars and bowls they had and got exactly what I needed for $2.99 - a glass bowl with a glass lid.

@anthonyvink7153 Год назад

For the overnight fermentation in the fridge I is plastic bags. After baking I put the loaf in the same bag when I give it away. I don’t bag the ones for us. I just put them cut side down on the cutting board.

@paulinemason9729 Год назад

Try using a shower cap, works really well and allows dough to rise without touching the dough.

@FoxForceG Год назад

I've heard and have used a linen towel that I've run under the tap and wrung out to cover my dough. Not sure if tea towels are geneerally cotton nor do I know if linen actually matters. It's just something I heard when I started baking and, like you, I didn't wan't to use plastic wrap/cellophane when I started baking often.

@justinstarke5669 Год назад

I like using silicon universal lids, super handy around the kitchen!

@aragmarverilian8238 Год назад

My grandma taught me to use a wet cloth. I rarely use plastic wrap since it got really expensive. If you have oil, you can cover the dough as you mentioned, and it will protect it.

@AndrexT Год назад

I use a shower cap as well as Grant. It works really well. Mine is plastic coated white cotton. I got it from baker John Kirkwood.

@TrishasMusic Год назад

I usually proof my dough in a glass container that has volume markings and a lid, so it's a reusable cover and you can see exactly how much your dough grows!

@pennyf9886 Год назад

beginner baker, this was enlightening. thank you

@LadyXaina Год назад

I use the plasticboxes we call them condiboxes, those that you can buy bulk candy in. And if I don't have one on hand, I use beeswax cloth to cover my dough. Or just plopping it into a pan/pot with it's lid on. My granny taught me to spritz a bit of water into a cooking pot, place a piece of baking paper in the bottom, the dough ontop and then let it ferment under the lid.

@OurLastStand Год назад

I use a damp towel to cover my dough. Seems to work well to keep the humidity up.

@menace46 Год назад

I use a food grade thin PVA film. I've re-used it over and over for years now. It's blue but translucent so you can see through. It can be wiped down, folded or rolled and stored easily. I got it from Polybags in the UK. It's available in other colours if you buy a lot but I just got a few free samples, which have been plenty so far.