Don't be shy. It's a long road to mastering the art of the croissant. To be honest, we are far Skip to content. Covering: Why and Why Not More often than not, the reasoning for covering or not covering really follows the hydration levels of dough.
Anything under 70 percent hydration we consider to be low hydration. That just means water in a recipe is 70 percent of the weight of flour.
For example, grams of flour and grams of water would be 70 percent hydration, while grams of flour and grams of water would be 60 percent. Most recipes with low hydration need to keep as much moisture in as possible. Which is why they often include ingredients like oil. The one area where you might want to let it go uncovered for a bit is while kneading dough. Dough can benefit from short 3 to 5 minute rests if it is on the higher side of low hydration. Covering is especially needed if using commercial yeast in higher amounts.
These doughs rise fairly quickly, which means it has a lot of activity going on. With all of that activity going on inside, if growth is slowed down, the crumb of the bread can be unpleasant both in texture and flavor.
High Hydration Dough Sourdough, No-Knead For high hydration dough, we are referring to anything over 70 percent hydration, but especially dough upwards of percent or more. Those higher hydration doughs can be tricky when it comes to sticking to bowls or proofing baskets during proofing. There are certainly a variety of practices that help keep the dough from sticking, one of them is leaving it uncovered. The towel lets air through, the wrap does not. What is the difference between the two in the end result?
What is best to use and why? I'm talking about the first as well as the second proofing rise. If there is a difference between the phases, please inform me. A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels. I have used both methods and haven't noticed a difference in the bread produced. In very dry climates, when I made bread with multiple rises I sometimes had to redampen the towel which was an added inconvenience. Lately I have been proofing large batches of bread in a large stock pot and just use the lid of the pot as the only cover.
Put a serving plate over the bowl. Normal way up so it doesn't slide off and doesn't need washing. A small amount of surface drying is not going to ruin a bread dough. Think of the millions of bread making machines out there, no plastic wrap required with them, just a reasonably fitting lid that stops air drafts, hence why the towel method worked fine.
A good alternative to either a towel which you have to wash and is prone to sticking or plastic wrap which ain't cheap or good for the environment is a clear plastic shower cap. It does the same job as plastic wrap, but is reusable. The elasticated edge stretches around even big bowls, providing a snug fit.
I've been letting my pizza dough rise in reusable plastic containers with plastic lids I coat the bottom and sides of the containers with a bit of olive oil so that the dough doesn't stick. Seems to work just fine, and it's incredibly easy.
Personally, I spray plastic wrap with oil, then use that. And covering your bowl with an oiled plate also helps to prevent the dough from drying out.
Just make sure your bowl has space for the dough to rise and the plate stops the air from affecting the dough. You can utilize a nylon shower hat to cover up the dough inside of a bowl and reuse it again and again. The elastic wrap of the shower hat around the bowl prevents air from getting to the dough. Place the dough along with a container of hot water in an unheated oven or microwave. There is no need to use plastic wrap to cover the bowl. To proof bread dough in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water.
Place your uncovered bowl of dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough. If you are using a microwave, Place a glass of hot water into the microwave. Then put the uncovered bowl with the dough, into a turned-off microwave, making sure to close the door of the microwave so air will not enter. Many dough needs warmth for the dough to be proofed and the hot water helps keep the dough soft during proofing as well.
The steamy environment keeps the dough from developing a crust without needing the container storing the dough to be covered. This method is particularly useful for yeast dough that require warm temperatures for proofing. Higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Parchment paper can also be used to cover your dough while it is rising and prevents it from drying out.
Kitchen string can be used to wrap the parchment paper around the bowl so it stays in place. But this type of paper may not be secure enough to wrap pastry dough in so that it can be refrigerated. Compostable food bags are super easy and quick to use for wrapping dough such as pastry dough before storing them in the refrigerator.
First, wrap the dough in the compostable food bag and then try to remove as much air as possible from the bag before placing the dough in the refrigerator.
Compostable bags are made of natural plant starch and do not produce any toxic material. Compostable goods are organic matter that breaks down to become a pile of nutrient-rich soil. Compostable bags are very different than Biodegradable Bags. Baking homemade bread is a relatively easy process, especially if you know a few tricks for avoiding common issues. One of those essential tips is that you need to grease the entire ball of dough before you allow it to rise for the first time.
It's easy to do and will become second nature as you bake more loaves of bread. Depending on the type of yeast and the bread recipe, your dough may take anywhere from half an hour to two hours in the initial rise. This is a long time for the soft, kneaded dough to be exposed to air and it can and will dry out on the top of the dough ball.
You will need to gather three things before you set your bread dough to rise for the first time: a bowl that is 2 to 3 times larger than the amount of bread dough, oil to grease the bowl, and a clean cloth. The oil can be any number of ingredients that you typically use for greasing baking and cooking dishes.
0コメント