Why do you cover rising dough

I was hooked after our first batch. As good as they were If you've ventured down the lamination trail, as we recently did, you probably need a hug.

Bring it in. Don't be shy. It's a long road to mastering the art of the croissant. To be honest, we are far Skip to content. Covering: Why and Why Not More often than not, the reasoning for covering or not covering really follows the hydration levels of dough.

Anything under 70 percent hydration we consider to be low hydration. That just means water in a recipe is 70 percent of the weight of flour.

For example, grams of flour and grams of water would be 70 percent hydration, while grams of flour and grams of water would be 60 percent. Most recipes with low hydration need to keep as much moisture in as possible. Which is why they often include ingredients like oil.

The one area where you might want to let it go uncovered for a bit is while kneading dough. Dough can benefit from short 3 to 5 minute rests if it is on the higher side of low hydration. Covering is especially needed if using commercial yeast in higher amounts. These doughs rise fairly quickly, which means it has a lot of activity going on. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.

Select personalised ads. Apply market research to generate audience insights. I use shower caps especially kept for this purpose and just lightly oil the inside of them. Either normal ones or the thin, clear sort you get in hotels work fine and saves the hassle and waste of clingfilm.

I prefer not to introduce plastic into my baking where feasible. I spend time and money and love on baking, using nice organic flours and all natural ingedients, and the plastic shower cap, although very effective, makes me think there are unhealthy hydrocarbons dripping on to the lovely dough. I vote for clean white flour sack lint free tea towels, dampened aNd even re dampened if needed. I like the dinner plate over the bowl technique too.

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Create a free Team What is Teams? Learn more. What should I cover bread dough with while it's rising? Ask Question. Asked 9 years, 8 months ago. Active 1 year, 1 month ago. Viewed k times. Improve this question. Erica 8, 9 9 gold badges 58 58 silver badges 87 87 bronze badges. Mien Mien For this method, you should soak a kitchen towel in water, squeeze the excess water out of it, and lay it over the top of the container.

You just need to oil up one of these bags, throw the dough into it, and let it rise. These bags can also be cleaned and reused plenty of times. One thing to keep in mind is that you want to make sure to get the majority of the excess air out of the bag before sealing it. Using glass or plastic containers that have airtight lids are perfect for allowing your dough to rise properly.

Any food-safe works, but you need to make sure that the lid is tight-fitting in order to get the best results. Just make sure that the lid fits properly and that there are no air gaps.

These are readily available in plenty of places and you might be able to find one at the next hotel you visit. The elastic should tighten around the container to create an airtight seal.