hi all, I live in very very dry Phoenix Arizona, and I have seen that when I proof my dough it kinda drys out on top and forms a little crust. I think im not getting a good oven spring because if it, and I think it might be effecting the proof rise too. My question is....how do I prevent the dough from drying out. I use a couche for proofing so I think it will be hard to put that whole setup in a bag or cover tightly with plastic wrap. i have tried misting a dish rag with water and covering it with that, but if still drys out. Ive only encountered this with baguette, not others because I can cover them all the way with a rag. Is the Couche causing it? should I fold the sides of the couche just enough to support the dough and not any higher then the pre-proof loaf?
Hi There,
if you use new plastic garbage bag and put the Couche in and lightly wrap it in.If you tie it too tightly that you will have too much moisture,or use damp towel over bottom the Couche and then cover it with top part of the Couche.
SAINTDENNIS
Glad Food Storage Bags also makes a set of 3 XL, XXL, and Super large food grade bags. Mine are a blue color. They were originally meant for storing sweaters, etc. I think. The are of of a heavy weight and can be used over and over. They come in very handing when proofing two or three loaves.
Trish
I proof the same way, though it's not as dry here as Phoenix! If if looks like my dough is forming a crust--I mist it a bit every once in a while--and I'll mist the towel that's covering it as well.
I sometimes use a large lidded plastic storage box, set a bowl of hot water inside, followed by the dough. That keeps the moisture content high inside the proofing area. My house is very dry because I heat with wood, so the poorman's proofing box works out well.
I will also use the food grade plastic bags that are on a roll at the veggie/fruit sections of the local grocery store. Here they are large enough to cover a cookie sheet. Spraying the dough with oil keeps the bag from sticking and the dough from drying.
proof to fast ...not realy
old bakers would have a open fire (small gas burner ) on the bottom of a metal cabenit with a big pot of boiling water. above that would be trays of rolls and breads. we carefull to rotate them from top to bottom so the heat would be even and the ones on the bottom would not get to hot. this is called forced proof
of course the other way (natural proof) in a covered box at room temp takes longer.
now there electric proof boxes that keep the temp aroung 100 and the humidity at 95% i have read that to force proof in your oven you should run it at 200 or low setting for 2 minutes with the water in it like you did
the fact that you said that the bread fell when you cut it leads me to think that it was not proofed to fast but to much before you cut it.
a few years (well quite a few) i was out in scotsdale on bussiness for three days in late october the temp was 105 when i got off the plaine the next day it was 115 and it stayed like that the next day as well. i remember even the cab driver complaining "I don't know whats going on with the weather it never gets over 96 this time or year".
water for steam yes but oven heat to proof where you are its just not needed. in fact you just might need some ice water in your dough during mixing to avoid burning the dough.
some breads are made to be light and fluffy. post the recipe and how you handle the bread.
lately I've been proofing by putting a pan of boiled water in the oven and turning on the oven light. So far that does a pretty good job.
give me liberty and a 5lb bag of flour
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