The pandemic brought out the inner baker in many of us, and you might have enjoyed making the odd loaf or two in recent years. But did you know that covering your rising dough with a tea towel like grandma used to, actually results in a less risen, smaller and more dense loaf? So what should you use instead?
So just what’s wrong with a tea towel? Tea towels allow heat to escape, which causes the fermenting dough to lose temperature (up to 7 degrees Celsius in a bowl covered with a tea towel, as compared to only 2 degrees with a firmly fitting cover.) As the dough cools, fermentation slows, resulting in a sluggish rise and an under-proofed loaf with a tight crumb and low overall volume.
Also, tea towels let in air, which causes the dough to dry out and form a leathery skin. These dry patches won’t stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want!
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.
Not quite as Instagram-worthy as a tea towel, but you’ll have a betterloaf.
FAQs
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.
What can I use to cover rising dough? ›
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.
Can I use foil to cover rising dough? ›
Aluminum foil: Another option is to tightly seal the bowl of dough with aluminum foil. While this is a one-time use solution, you can save and reuse the foil as long as it lasts [2]. Turn the bowl over: Lightly grease your ball of dough, place it on a clean counter, and cover it with an overturned bowl.
Should I cover dough with plastic wrap or tea towel? ›
You don't use plastic wrap for baking bread because it will melt. You do use plastic wrap to cover the bowl when proofing dough, and you can substitute a clean kitchen towel for that. You can also proof your dough in a sealed container.
Can I cover dough with a lid? ›
Containers often come with lids, so that is the first best way to cover your dough as it goes through bulk fermentation. If your bowl does not have a dedicated well-fitting lid, then you can try and look for alternatives. I use a lid from another bowl which does not fit perfectly, but it does the job.
How to cover bread after baking? ›
Paper bags, kitchen towels, and plastic bags
Plain paper bags and kitchen towels also work very well to keep the bread from drying excessively.
How do you fix over risen dough? ›
If you come back to your rising loaf and see that it's oversized and puffy, turn the dough out of the pan and reshape it. Return the dough to the pan and set a timer for 20 minutes (each rise goes faster than the last).
Can you cover dough with parchment paper? ›
Apply a light layer of butter, cooking spray, or oil on the back of the parchment paper and press it down to your surface. Tear two sheets long enough to extend over the edge of the counter. Place dough (and lightly flour, if needed) on one sheet. Cover with the second sheet.
Can I use aluminum foil instead of plastic wrap? ›
Foil wrapping may be a better choice for high-heat cooking applications and for items that need maximum protection from air and moisture. Plastic wrapping may be more convenient and cost-effective for everyday use and for items that don't require as much protection.
Why should I cover my dough? ›
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.
Moisture keeps the skin of the dough supple and soft, promoting a better rise. A cotton towel allows moisture to escape; plastic (or even better, a snap-on lid) keeps moisture trapped. I like to use the food-safe plastic dough-rising bucket pictured above.
How do you cover starter dough? ›
FIRST TWO WEEKS - a paper towel or light cotton cloth (secured with an elastic band) when first establishing your sourdough starter. WHEN PUTTING IN THE FRIDGE - a tight fitting lid (as long as the jar is large enough) is perfect when storing your sourdough starter in the fridge.
How do you keep rising dough from getting crusty? ›
For shorter proofing times, (up to 24 hours) many recipes suggest covering your dough container or dough balls with a clean, damp, tea towel. This is perfectly fine as long as the towel is damp, as this will create moisture in the air to keep the dough from drying out.
Should you seal rising dough? ›
Make sure that it has a lid, to prevent a tough skin from forming on your dough. Make sure that lid is not airtight, you want the gases from the yeast to escape or you will get a crazy alcohol smell building up in your bucket. If you have airtight seals on your bucket, just leave them ajar and it will be just fine!
