Hi everyone,
When I retard my sourdough overnight in the fridge, I cover my dough in the proofing baskets with plastic shower caps. However, I recently saw a video on YouTube by Bake With Jack, and he suggests leaving them uncovered in the fridge to form a skin.
Do you retard covered or uncovered? Would there be advantage to forming a skin on the outside of the dough before baking?
Thanks.
I'd be afraid of it picking up flavors being uncovered in the fridge.
Good point.
I put my dough in a banneton In a plastic bag. I do find that they banneton does it job and helps create a skin. The plastic bag does its thing and keeps smells out.
Benny