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Re: Keeping shaped dough moist

Jonathan Kandell <jkandell@sysmatrix.net>
Sun, 7 May 2006 11:24:31 -0700
v106.n020.4
You'll probably get tons of advice, for here's my two cents.  Yes, 
it's crucial to keep the dough moist for the reasons you identify. 
You can use plastic wrap as you're doing, but try a very light spray 
of Pam (or, even better, Trader Joe's olive oil spray).  Just the 
tiniest amount, since you don't want the dough to get oily at 
all.  Another way is just to use an upside-down bowl which sits flat 
against the table or cutting board.  If it's too big, dough will dry 
out; so you want large enough for dough to expand, small enough to 
keep in the moisture.  I live in a desert, so at the height of summer 
sometimes will rinse out the bowl and then shake it almost totally 
dry before putting it on.  I've been known to rinse-n-shake it again 
hours later if I need to.  Another good place is a large pan with 
tight lid, at least for the long ferment (it will be too hard to 
remove without collapse for the proof).  Other good places to let the 
dough ferment without getting dry is a bread-machine pan in the 
machine, in a microwave (off), or even in the dishwasher.  Many 
people construct "proofing boxes", which seal and control the 
temperature for each stage.  Or they wrap the whole thing in a large 
food-grade plastic bag and even put a moist sponge in there.  I find 
all that too tedious and prefer simplicity.