May 17, 2009 - 7:02am
Question about Jeff Hertzberg's Artisan Bread in 5 book......
Didn't know where else to put this....what do you suggest for the "cover (not airtight)" as far as when the dough is in the fridge? Does this mean with plastic wrap or with the lid on, but not snapped down tightly? Any food storage containers come with lids meant to be airtight....But I know that dough gives off gases.
Thanks!
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I have some dough in the fridge now that has been there for 2 days. I keep it in a rubbermaide container with the lid sitting on top, not snapped closed. This works just fine and prevents a skin from forming.
I ended up putting it in my Pampered Chef SS bowls, and it has lids that sit down in them, and they don't have to be set down very tight.
This is what the authors of the book say on their website about storage containers for the dough -
http://www.artisanbreadinfive.com/?p=121
I have a plastic bucket from a home brew shop. It's lid is not tight fitting. I paid around $2 for it. It's just the right size for a full batch of AB in 5 dough with plenty of room to expand. (I bought two and keep 5 lbs of unbleached white flour in the second one).
I bought a dozen plastic shower caps at the Dollar Tree store for $1. If all you have is a bowl, you can cover it with the shower cap. When it wears out, use a new one. But I've been using the same one for a long time now. I use these shower caps all the time to cover bowls of dough when rising. Works great!
Thanks for the link back to their site, which I have been on, but didn't look there first,
And the shower caps are a really good idea too. The bowl with it's top is working fine, I just didn't know how air-tight it shouldn't be.
I've made two 1/2 batches of the Deli Rye now, as I didn't know how small 1 lb loaves were!