I'm often finding myself proofing buns, pretzels, or most recently, bagels overnight in the fridge. I keep them on sheet pans and try my best to cover them with greased plastic wrap. Then I play Tetris in the fridge and try to get two pans in there without squishing the perfectly shaped (ha! I wish) delicacies inside.
I found these half sheet covers from Nordic Ware and they look super cool. I guess I'd snap them on to my baking sheets and then I could stack them in the fridge. I only use these King Arthur Sheet Pans, so I have no idea if they'd fit. Does anyone use these or something similar? I can't seem to get a non-AI generated response out of the company to see if they'd actually fit my pans.
Or maybe there's a better solution out there for proofing in a crowded fridge?
.... but if I am reading the measurements correctly, it looks like it is only 1.5 inches tall. Not sure that would be high enough for most of the rolls I have made, even before proofing.
I wonder if anyone else makes something similar but taller?
Mary
I got a good deal on these pans w/lids and they're just like you said—not very tall. Actually, I'm not sure what they would be good for! The pans are great, though.
I have been looking for substitutes that would be good for proofing. Using a plastic bag has its limitations.
Thanks for the feedback! I wonder if they'd be fine for flatter things like pretzels and bagels. It sounds like they struggle with hamburger buns or rolls.
I've not used plastic bags, but they seem to have the same issue as saran wrap may have where you'd need to grease one side of it to prevent sticking. And they won't stack... The advantage with these plastic lids, I suppose, is they shouldn't touch the dough. But if they're too short, that's no good.
You could try finding a box, or cutting up on to create a collar around the pan (or set just inside the lip), and putting all of it into a plastic bag.
I use 2.5 gallon plastic ziplock bags to proof items on a quarter size sheet pan or a banneton. Assuming that you use Amazon, you can search there for extra large plastic ziplock bags. {If you don't use Amazon, you probably can find other sources.) I see some results that should easily fit a half size pan. A technique that I use for a ziplock bag is to breathe into it just before closing. Doing so helps to inflate the bag and add extra moisture.
Yes, that makes sense. Can you reuse them? They're $0.35 a bag on Amazon. I'd tear through these when I get on a pretzel making kick. How do you keep them from sticking to the dough? And do you ever find yourself needing to stack a few in the fridge? I'd love to hear others solutions for these.
Inflating the bags before closing them reduces the possibility of sticking (I've never had such a problem in dozens of uses). Yes, the bags are reusable. I've never tried to stack loaves in bags, but I don't think the (inflated) bag would support the weight.
Yes, that makes sense, I'll go with this if I can't find an appropriate plastic lid. I can maybe find some kind of plastic shelf for stacking them in the fridge.
It's difficult to keep a plastic bag tightly sealed and they do slowly do deflate a little over time--especially if there are pinholes in the bag. You need something hold them up. I stick a spatula between the bannetons, if that's what I am using. I suggest making a cardboard collar to go around a sheet pan.
I've looked at the "single-use" aluminum roasters that are available at the grocer or Walmart to see if any of those would work. I spent some time in the store placing the various roasters on NordicWare half- or quarter-sheet pans. I mostly make batards or boules and I wasn't sure any of them would work. Plus, you can't see at a glance how the dough is doing through the roaster.
Maybe we should flood NordicWare with requests for a taller lid for proofing.
Roaster pans are a fantastic idea. I've got a few laying around.
Maybe there are other manufacturers of plastic lids that make a high-domed version. I'll keep looking.
Costco has these at my local warehouse. They are probably available at many of the others.
https://www.costco.com/nordic-ware-naturals-3-piece-baking-sheet-set-with-lid.product.4000260297.html
This one might be slightly taller: https://www.webstaurantstore.com/vollrath-5303cv-half-size-bun-sheet-pan-cover/9225303CV.html
For stacking I put 3 glasses (or those Oui glass yogurt containers) on the pan so I can stack a pan on top of them and then use a large plastic bag to cover my tower of pans.
Wow, those look perfect. I'm going to reach out and see if they might fit my pans.
A local restaurant supply store carries a bunch of these, so I'm going to bring a pan out and see if the top fits.
I just got back from the supply store. I brought in one of my USA pans and they had one of these Vollrath Half Sheet covers. It was a perfect fit! Like Cinderella.
The cover is 1.5 inches high, which was the perfect height for some hamburger buns. It was a little short for New York pizza dough balls (300g or so, I forget exactly). But the dough never stuck to the cover.
I'm going back to purchase a bunch more because they are absolutely perfect for what I need them for. Thanks again for the suggestion!
I was mistaken, they didn't have the Vollrath covers at the supply store after all. The ones I purchased are called "Winco" and they fit my USA pans like a glove (link).
I think I paid around $6.00 and I'm going back to get four more. They work absolutely perfectly for cinnamon rolls, hamburger buns, dinner rolls, pretzels, pizzas, ciabatta, bagels, and (smaller) pizza dough rounds. They would not be appropriate for anything taller.
I contacted Nordic Ware about lids and the rep said that they don't have deeper lids. She did say she would pass on the suggestion of a high proofing lid to the new products team.
She did note that they have a high dome muffin lid (as a set) that would fit a quarter sheet pan:
https://www.nordicware.com/products/naturals-12-cavity-muffin-pan-with-high-domed-lid/
I worry that it still might not be deep enough for proofing.
I almost never proof in the fridge, so I've been thinking of using a sheet cake box with a window to cover the dough during proofing:
https://www.hobbylobby.com/party-baking/baking-supplies/packaging-display/white-cake-box-with-window/p/47530?queryId=ce4598b64a5fee15746d306c5169dce1
If necessary, I can always line the box with plastic to retain more moisture.