How to cover rising dough (no it’s not with a tea towel) … kitchen helper (2024)

FAQs

How to cover rising dough (no it’s not with a tea towel) … kitchen helper? ›

For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something. Also make sure your bowl is deep enough for the dough to double in size without hitting the cover and impeding its rise.

I often just grab a large pot lid and use that over a bowl of proofing dough. A sheet tray works too — just make sure the seal is tight enough to prevent any air movement. For especially large batches I often use a food-safe trash bag, placing the entire bowl of dough inside the bag.

While it's always wise to work with a moistened cloth, this is particularly useful for low-hydration doughs as dry fabric would absorb even more of the dough's scarce moisture. That said, should you notice that the towel is starting to dry, spritz it with some water to ensure the dough isn't compromised.

You want to prevent the pizza dough from getting dried out. Storing the dough in a large bowl covered in plastic wrap will help prevent it from getting dried out. It can also be stored in an airtight container with a tight lid or a plastic bag that is sealed tightly.

All stored dough should be stored in a sealed container, like a bowl or an airtight bag. The bowl or bag should be two to three times larger than the size of the dough. This is so because the dough will continue to rise before it's completely cooled. A plastic food storage bag like a ziplock may be used.

You will need to use a little flour on your worktop to stop the dough from sticking too much.

Air Exposure Can Ruin Your Loaf

However, this isn't the case when it comes to using a covering. When dough is left uncovered, the water molecules on the surface begin to evaporate as the dough comes into contact with the air and it will start to dry out from the exposure.

Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.

If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

What to cover pizza dough with while rising without? ›

For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something. Also make sure your bowl is deep enough for the dough to double in size without hitting the cover and impeding its rise.

In most circ*mstances covering dough during proofing is the best practice, as it helps keep moisture in your dough. Without covering dough, the surface is likely to dry out which will limit the rise you are looking to achieve during proofing, and it can negatively impact your crust.

At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

In fact, I find their flavor improves 2-3 days after baking with these types of bread. With rye bread, especially when rye is in a high percentage, it's common to let the bread rest, wrapped in baker's linen or a towel, for one or two days before cutting.

Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.

Also known as a baker's proofing cloth, Jovial's Linen Couche is the perfect way to allow your dough to rise gently and wick away just a small amount of surface moisture to create a crispy crust and help hold the loaf shape.

The usual way to keep pie, cookie, or biscuit dough (such as the dough for our Flaky Buttermilk Biscuits, see related content) from sticking is to first sprinkle the counter with a generous amount of flour before rolling out the dough.

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.

Where is the best place to rise dough? ›

The turned off oven is the classic warm spot for letting your dough rise at home. Simple turn the light on in the oven and let your dough proof on the middle rack. The light from the bulb will keep the oven warm while the dough is rising, and it will also keep the bread free from drafts, which is essential.

Step 5 - Bulk Ferment (Dough Rise)

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (a plastic cover is a better option for this stage). You want to allow your dough to rise until it's JUST UNDER DOUBLE.

These questions are super common when you're making a sourdough starter from scratch - or even reactivating a starter you've purchased. What is this? Ideally, your sourdough starter should be loosely covered with a lid or paper towel to keep out bugs (like fruit flies) and other debris.

Traditional Round Bowls

Round bowls, like our handcrafted spalted maple bowls in the photo above, are particularly well-suited for proofing when you're working with dough that benefits from minimal shaping and requires a consistent rise.