What Should You Cover Your Bread Dough With? Cloth, Plastic Wrap, Nothing?

[@ChainBaker]

📖 Read more in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@fredroller5683]

I will use the oven, cold, with water in a bowl and the light on as a proofing oven. Final proof and oven preheat is when it comes out before baking.

[@mikestewart7683]

I use a shower cap keeps draughts out and moisture in. Just wash and reuse.

[@marcilk7534]

Are you using a damp towel in your experiment? If I use a towel, I use a damp one. I imagine there would be a difference between using a damp or dry towel.

[@caliguladeux]

I use a wet towel: it doesn't absorb moisture and it's more airtight than a dry towel.

[@aryanesmaeili4616]

I used cheesecloth

[@grantrussell8771]

I've grown used to using disposable clear shower caps when proofing my sourdough in bannetons, I re-use them until the plastic rips or the elastic busts which can take quite a while. I use a stainless steel mixing bowl set with measurements inside and lids for bulk fermentation

[@Abrasjefen]

Agreed. Shower caps work great. Fits different sizes and shapes also. Doesnt fit a baking sheet, though ;)

[@samchapple6363]

Same, last forever

[@Woefulbark44]

Shower caps do work great!

[@momonohomo150]

Disposable tho? Why not just use a normal one so you don't have to keep throwing them away

[@roscored1000]

I use them too and they last for years

[@TheEaper1]

I am a 6th generation baker and we've always used a hot humid tea towel / kitchen cloth! Amazing video, Charlie. You've helped me never lose interest and love for baking!

[@sharkbites92]

This is interesting. I was taught to use a damp tea towel (just soak it and wring it out). The reason I was given was if the dough rises high enough to touch the towel it doesn't stick. Im sure it also keeps it from drying out. I wonder how it would compare to the plastic wrap. Thank you for your videos. They've really made bread making so much more approachable. I just pulled out 2 loaves of your improved sandwich bread and am looking forward to tasting them when they cool :).

[@bmolitor615]

same

[@jessiebrader2926]

Me too

[@mesabaker9625]

Yes, that’s what we always used when I was a kid.

[@ajs11201]

Same for me--however, the water to moisten to towel is always warm or even hot. This offers a little bit of warmth to the bread dough to help the proofing get started.

[@sharkbites92]

@@ajs11201 That makes sense, especially if you live in a cold climate

[@jabberman3000]

This is why this is one of the best baking channels on KZbin. I don't think anyone else does any experiments like this

[@ChainBaker]

🙏

[@quakerwildcat]

#TRUTH

[@chrisa.41]

@Foodgeek

[@angelikaradominska5512]

Or the Bread Code

[@luckyfriday5366]

There are other people - just have a look around - need not be in English though 🙃

[@Magius61]

In the restaurant where I work we bulk in large, clear plastic containers made by Cambro. They have fitted lids and marked sides so you can easily track volume. They’re nearly indestructible and come in all sizes.

[@CornbreadOracle]

I have these and I love them. Bought the mom Amazon.

[@rickthenailer]

I have some too they are great, but most of the time I like to use plastic butter or cottage cheese buckets with lids.

[@fayolympia5855]

A cubical Cambro with markings is my go-to container for bulk-proving bread dough. I’ve taken to oiling my shaped loaves so I don’t have to cover them at all before baking. Otherwise, I’ve used big reusable plastic bags that are roomy enough for my half sheet pans that I use to bake free form loaves and rolls of all kinds. Not ideal but is firm enough to lift away from the rising shapes so that it doesn’t stick to the dough. I’m tempted to try out a covered proving box, though.

[@perniciouspete4986]

Cambro are made with BPA.

[@michaelkaster5058]

@@perniciouspete4986 the temperature range and use duration for a fermentation/rise of a bread is nowhere near any concern for this use case. It would take months of leaving it in the vessel to even register anywhere near an amount that would be considered even a glimmer of a hint of a concern with the small contact area to volume of dough at room temperature.

[@jurrich]

For setting dough aside: get a clear plastic storage box, and use it *upside down*: put the dough on the lid, cover the lid with the box, exactly the same as a cake box. It'll seal nicely, without crowding anything.

[@annchovy6]

I use turkey oven bags. They’re food safe and meant to go in the oven, so they’re sturdy. They’re also big enough to fit a whole sheet tray. Been reusing for a while.

[@rosenia5409]

How do you clean your turkey bags? Thanks!

[@andrechenier100]

Thank you for your eco-conscious comment about minimizing use of plastic wrap. I've been baking bread for over 45 years and still learn from your channel. Until about 5 years ago I used tea towels to cover bread, and then I discovered the washable/reusable plastic bowl covers that look like shower caps. Like you, I couldn't tell any difference between the tea towel covers (but never moistened) and the bowl covers.

[@countrycluckers7644]

I usually proof my doughs in my microwave with the surface light on. (My microwave is integrated with my range hood.) I put it there because we keep out house around 65°F. The small space does well for keeping moisture in and I do use a little veggie oil in the bowl and flip the dough so it has a small amount of oil all the way around. My bread, be it Farmhouse, Artisan crusty, or Challah, always comes out fantastic. Thank you for your videos, I have learned a lot from you and applying my Chemistry degree finally figured out how to make and troubleshoot bread baking and taste! Many blessings, and happy new year! 💜

[@El_Hombre_Dan]

Please don't stop making videos like this. I've learned a lot in a short time. My go to recipe for everyday bread is a no knead, cold bulk fermented bread baked in a Dutch oven. It's simple and delicious.

[@blake6636]

Can you share recipe?

[@catedoge3206]

yuh

[@elviahernandez3313]

Awww Share receipe ? ❤

[@countessk]

I'm not even a baker and found this interesting and well-explained! Thank you for keeping it simple and not using a lot of jargon. I'm going to be checking out your other videos.

[@Squirrel_Squad2024]

I use disposable shower caps. I have been using the same one for 3 years now. Even when the elastic is stretched out, I twist the excess and tuck it under. Works like a charm and saves our Earth.

[@amysabpisal]

Waitt that is so smart!!! I should try that!!

[@TheJiminatorHS]

I've been using a damp tea towel, but the tea towel is damped in boiling water. It works good, but excited to see your thought process and results!

[@locater2]

I put my dough in a steel pot with a perfectly fitting lid lol, raises faster, never experienced any problems, a bless new year and more baking lessons and recipes lol, again blessings to you and your family.

[@cliftonmcnalley8469]

I worked for 6 months in a school kitchen and the manager had me work with anything dough related for some reason. Yeast rolls were mixed for 2 full size sheet pans at a time and never covered during rise times. Manager had determined a spot in the kitchen with no drafts just over a warming cabinet and it worked perfectly every day. I've become addicted to glass lids on everything, so I can see what's going on. Turns out the lid from my favorite stainless Dutch oven also fits my favorite iron skillet and my favorite mixing bowl. Another rarely used lid on a Corning piece, fits my favorite saucepan. Try all of the lids you have on the pieces you tend to use often. All of this makes cooking easier and takes the place of cling wrap at times.

[@Dina_tankar_mina_ord]

Love these kind of experiments. It is not uncommon for old traditions to go on without being examined. thanks for upload.

[@ChristopherOBrienPSU]

You're the best, Charlie. I was just wondering about this topic. I use a shower cap myself. You can get a pack of 50 for a few dollars and they are reusable. So far in a few months I've only used 2 (still using them, just needed another because of multiple loaves) and they work great. Thanks for another great video!

[@koubenakombi3066]

Happy 2023, Charlie! Thank you for elevating my baking skills in 2022.

[@rosem6604]

I refuse to use cling film so I put my dough bowl in a plastic bag (we use resuable bags for shopping but plastic bags are still helpful at times, like this instance). It works fine and is big enough for my baking sheet for the final rising. I like the idea of using a lid, though! We have long, hot summers here so dough can probably get really crusty if not covered. Thanks for the video.

[@hawks9142]

Beeswax wraps are a good general purpose plasticwrap replacement, plus it's easy to make! But my vote is for a bowl lid for bread making

[@CurtisTarwater]

Same here. This is my preferred wrap. If you have a well seasoned wrap it will not stick and keeps the moisture in really well.

[@ASMRtists]

I do this too! But for filming purposes, indeed. It's not see through. In which case I'd vote for a good see through shower cap.

[@briane4753]

I use a silicone pot cover/spillover preventer. I use them all the time while boiling pasta to prevent spillover if my attention wanders a bit (they have “petals” that let steam escape while the bubbles burst on contact). They also fit nicely over any bowl, so I just put one on top. Before that, dampened tea towels

[@markbrooks6979]

I have been using those reusable elastic bowl covers, but they eventually wear out. I recently bought a universal-size, flat silicone lid which has worked great!

[@calvin3798]

Happy new year Charlie and everyone! At home I usually use a clean plastic carrier bag to cover dough during bulk fermentation. Otherwise cling film and damp cloth are used as well

[@SummaGirl1347]

I recently purchased a set of stacking "Dough Pans" from a restaurant supply company. They are metal and have a metal lid. They have been a real game changer for those days when I am proofing multiple loaves worth of dough at the same time. They stack vertically so they take up very little space. Plus, they are great for use as large prep bowls at meal times. But, for just one batch, I use clear shower caps (AKA "Processing Caps"). They capture moisture beautifully, don't stick to the dough, and, if you work clean, can be used dozens and dozens of times before you have to discard them. A large glass dinner plate placed over the bowl works fine, too. Great video!

[@eagle022]

Thanks for the interesting video! I often use a silicon lid on a stainless steel mixing bowl to proof the dough, and it works quite well, except that you need to lift the lid to check if it's done proofing 😁

[@Maggy47]

I've practiced bread making for years now after watching your channel I have better results A Big Thank You

[@RolloTonéBrownTown]

Great to see you start this new year in a positive way. I sent this video to my mom cause she is perfecting her bread technique these days. We have really enjoyed and learned so much from your videos and my family also loves your "breads of the world" series. Looking forward to another year of fun. Cheers

[@carolschedler3832]

I’ve been enjoying clear bowl and the lid that came with it. Or using a plate over a bowl that has no lid. I’ve also discovered that plastic wrap is very reusable. If it isn’t used on something like bread, easy peas to rinse it and drape it over a glass or nail it to the fridge with a magnet. Plastic bags too. I realized a while back that it just felt inconvenient. Now it is part of my day and I feel very good about one less piece of plastic in the dump. Also spritzing the dough before each rise or rest has worked well for me. Great comparison! Thanks for spending the time to enlighten us. Much appreciated.

[@PS-vk6bn]

I use a round Teflon-coated pizza pan to cover my dough. The shape fits snugly on the bowl and is perfectly reusable. 😊

[@mr.dudegames7503]

Yup same, have a very poorly made and cheap pizza pan that fits my bowl so I use that because it's useless for crisping pizza.

[@Pextin]

I’ve started to use a silicone wrap/square. Reusable, clear and bought from a dollar store in Japan! Super handy and it sticks very well to many surfaces.

[@nekkowe]

How about those reusable/dishwasher-safe silicon lids? Been working a treat for me so far. I'd been looking to reduce plastic waste by getting rid of single-use plastic wrap, and shower caps didn't really do a great job of it, but the silicon is a pretty tight seal.

[@vwood2]

Absolutely- they come in all sizes and make a great seal. I’ve used some from Ikea for several years and been able to eliminate 99% of my plastic wrap use.

[@tooflesstesla]

And of course you mean the transparent silicone lids. Excellent suggestion.

[@mesabaker9625]

I have not seen these lids. Any place other than IKEA carry them? No IKEAs here in the boondocks.

[@kilroyscarnivalfl]

@@mesabaker9625 Amazon has several types if you search “silicon lids.” We have a set of blue ones that are semi rigid and have handles like saucepan lids. They stay on tight with suction and are great for cooking and the microwave. There are also ones that stretch over the lip of a bowl or container. Even some works of art like the Charles Viancin ones shaped like flowers or vegetables. I’ve seen them in kitchen gift shops and would love to get those as gifts or give them!

[@kathygarner419]

@@mesabaker9625 I recently purchased some round and rectangular ones from Aldi grocery store. They sell out quick when they do have them. I also believe Amazon may have then also.

[@Vaniapsyche]

I been baking almost 3 years. After try all this ways, 6 months ago I got one glass container with lid and works wonderful! When I done with the dough I just put on the dishwasher. I prefer don't use disposable plastic anymore!

[@michaelfforte]

I bake small loaves each day and proof them in a small bowl. I use a clear plastic bread bag which fits over the entire bowl so it gives me the benefits of plastic and is reusable for many weeks. NOTE - to stay on my low carb diet, but not give up my sourdough, I bake what amounts to a large dinner roll each day so my wife and I can enjoy fresh baked sourdough and finish it in one sitting. I keep a large bowl of my fermenting dough in the fridge for 4-5 days and just use a small piece each day for the bake. The large bowl is covered with an elasticized, reusable plastic bowl cover. By day 5 the bread develops better flavor but loses some volume. Fine with me.

[@camilleflores8118]

What a great idea! I think I’ll try it

[@olliepop369]

I picked up a set of stainless steel mixing bowls with air tight lids from amazon and they’ve been perfect for all my breads I highly recommend them to any bakers!

[@ghjong001]

You can always re-use your plastic wrap; it won't cling to the edge of the bowl, but you really don't need it to. I keep a square of plastic wrap in my baking drawer specifically for that purpose.

[@josephinebloggs5771]

New subscriber here. Great channel. Over the years I have tried cloth, shower caps and even cling wrap - but a glass bowl with glass lid works the best for me - keeps both the warmth in and the moisture too. Bonus is that I can see how the dough is doing without having to lift off the shower cap or cloth. Turns out, one of my frying pan lids fits almost perfectly over my large glass bowl that I usually use for my dough. No waste, no fuss and easy cleanup.

[@Jeepy2-LoveToBake]

Happy New Year!!! Charlie, thank you for this comparison video. I love that you included the subject of sustainability and carbon footprint offset - it is such an important environmental issue and this video shows how easily we can do our part. I have plastic lids that fit the various bowls I use for your bakes - I also have glass lids similar to the one you show in this video. I have also been using plastic wrap and after watching this video (and the start of 2023) - I will plan to reduce my plastic wrap usage and switch to tea towels (of which I have many) when appropriate. Thank you again!! ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 126K subscribers and continue to grow each week!!!! 🤩🤩🤩 Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (190 members strong, sharing over 1100 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣

[@ChainBaker]

Happy New Year to you, Lan! 🥳 Hope you had a great time :) I was sleeping like a baby whist the fireworks were going off. Got up at 6am to write recipes and principle articles for the channel 😅

[@Jeepy2-LoveToBake]

@@ChainBaker 😴😴 👍 We all appreciate the time, effort and dedication you put into every one of your recipes and videos - they have made us all better bakers.🤩🤩🤩

[@CharleneBallou52]

Excellent information. Thank you for posting this video. I use all of the above, plastic wrap, t-towel, and lids. I never not cover my dough.

[@CharleneBallou52]

I forgot to say, my cover of choice is a clean shower cap. Keeps the moisture in and is reusable!

[@carolschedler3832]

I’m a lid girl. BUT I spritz with water at every rest time. Even after forming shaping - at this step I use an 9”x13” baking pan to cover two loaf pans. Thanks for the compare videos!!!! ❤🎉❤

[@tonydeangelo7317]

I bought a set of silicone bowl covers from Amazon. They come in different sizes, are cheap and are perfect for bulk fermentation. As usual, great content, Charlie!

[@ImaOkie]

Firstly , thanks a million for your earlier advice . I found at yard sale a clear lexan food container @ 18x12 with a lid , added a seed germination mat , it's cold here , as a proofing box ? Drop the bowl in , put the lid and it seems to be working well ! Thanks

[@laneromel5667]

When I started baking, I wanted the perfect dough do I used plastic wrap. I then got bored with perfection, so now I just use a tea towel. The tea towel is not as good as plastic wrap but is more than good enough. Like you I developed an environmental conscience. I use a stand mixer, well because I am lazy. Great video as usual, clearly articulated.

[@walterwhitney2202]

You have a knack for teaching. Love this channel!

[@snug40pip]

Thank you for this video! I covered my dough with a towel and had that hard flaky crust. Didn’t know what to do with the dough next thank you again. God bless from Colorado USA.

[@terabit.]

You've nailed EVERY aspect of bread making !!!

[@sheilam4964]

👍👍👍👍👍 This question seems so obvious that I never put much thought into it. My goal is to get my bread made. I have tried them all with the conclusion the dough can dry out some with a tea towel, if the rise gets away from me the dough will stick to plastic which will immediately deflate (and/or tear) as I pull the plastic off and oil on top of the dough helps in all situations but I don't use oil every time. A dish with a see thru lid has always been my preferred choice because I am famous for not setting a timer to remind me to check the rise. I have also switched to one of those sandwich loaf pans with a slide on lid. If i loose track of the rise, no problem. I just bake it with the lid on. Having said all that I absolutely appreciate this vid because it shows, in great detail, everything I have never given much thought to and now I see the details and reasons more deeply. Thank you CB.

[@ChowTimewithMonica]

I’m a baker but I’m new to baking breads and this really helped me out. I honestly thought it was going to be something hard to do but it’s literally as simple as covering the bread to create a humidity environment and keep the dough moist. 🥖

[@TXlabratt]

thanks for such a clear, concise explanation of WHY I was covering my dough different ways for different recipes and WHICH might be better: you answered a question I didn't know enough to ask! Reading the comments, I discovered different, better ways. I detest using plastic wrap (Cling Wrap -the only grocery store choice- clings alright: to itself when trying to use!) so have resorted to plastic grocery bags when plastic is called for. Usually the recipes calls for a dry kitchen towel, but the latest specified a DAMP kitchen towel. Before watching this video, I was confused ...on to another of your learning videos!!!!

[@i.Gnarly]

Thank you for another great upload! You continue to answer baking questions that I've always been wondering about in the back of my head, but never ask.

[@Sbellins1109]

Hi, i'll do it totally different. I don't cover my dough but i put it in the over tunded off. The oven (like mot home ovens) has a airtight seal on the door and this prevent the dough from making a dry skin. If this is not enough in your case you can put a pot with water (ambient temperate too) in the over on the side or under the dough. This works like a charm and i use this method even in my restourant during overnight proofing

[@sebastianortega1938]

I really enjoy watching your videos! My stand mixer has a lid, so for proofing my dough I just leave it in there, take it out, fold, put it back in. No dry dough ever and a good crust after baking. I used to use plastic film but it's a lot of waste.

[@8698gil]

I use a teatowel. I haven't made bread in a few years since I became disabled, but I also used to put it to rise on top of a warm dryer. Worked really well.

[@kenkingsflyingmachines2382]

I've been baking my own bread for over 30 years, and never paid very close attention, I guess. I'm going through your videos now. Great addition to KZbin!

[@jimthompson5309]

I get a bag of clear plastic disposable shower caps for about $2 at Walmart. They last a very long time. After shaping and they are on a baking sheet I use a moist towel to cover and proof them in a warm (90 degree) oven. They come out perfect every time.

[@neonsamurai1348]

I often will let my dough sit out and dry during the final rise before baking. It can help form the crust of the bread (and can make scoring the dough easier). I may also mist it before going into the oven (particularly with a baguette as I don't have a steam oven)

[@magnificentmuttley2084]

@Chainbaker - I haven’t baked bread in a little while but when I do I use a large clear plastic bag - the sort that is used for storing linen sheets. I use that because I can easily place the bowl into a corner and wrap up the plastic bag around the bowl. Also, when it comes to forming the dough into the loaf for its final proof, I can place the baking tray that the loaf is on into the bag. That way I can wipe down the bag, dry it and reuse it many times. Like you I am conscious of single-use plastic but I prefer this method rather than using a dampened tea towel. My bread is pretty good - at least my family love it! Very informative and good quality video. Thank you for posting. Best regards from Northern Ireland. 😀👍☘️

[@WhiteOwlet]

Your reasoning for using plastic wrap makes sense! I'm often bothered by all those KZbin bakers using plastic wrap so vigorously, but the bread I buy from supermarkets also comes in plastic bags... I'm going to bake my own bread more!

[@markjarrett9400]

It took a lot of thought in to not using single use plastics. In ?Perth (Australia) a movement called 'Plastic Free July' started. Although I don't live in Australia I found this site very helpful. I now use a large tight sealed plastic bin. When not in use I store all my bread making kit including the tins and a wicker Banneton in it.

[@flo7096]

That second, exagerated-drying dough made a loaf that looks exactly like what my mom used to make - pale skin, very dry and not crackly at all surface I remember her covering the dough during fermentation but i guess after putting it in a bread tin she let it rise without a towel or something over it - nor did she spray it with any water in the oven. Now it makes sense why i never really liked her home made bread lol. I tried baking once, two years ago before I discovered your channel - my yeast was dead but i didn't notice it cause i didn't know just how much bread rises, and i ended up baking a literal brick, i couldn't even cut it ! After binging all your videos and re-watching most of them for over a year now, I really want to give it another go.

[@ChainBaker]

You can do it! 💪😎

[@OurLastStand]

I use a damp towel to cover my dough. Seems to work well to keep the humidity up.

[@oogityboogity]

Thank you for these videos. I am a visual/kinesthetic learner and I need all these variables to know how to do things. It really helps!

[@bazzathegreat3517]

I have baking towels that are just for covering dough. I have them dusted with white whole wheat. I hand clean them as needed. If they need a washing then they need re-floured. My towels are mostly non stick now. I got the idea from an old Julia Child show where she had a baker on. The baker said she never washed her towels. I remove any pieces of dough that get stuck after use and only wash as needed. Towel selection is important. A nice smooth towel is best and supposedly linen towels are the best. I just have nice cotton ones but there have no nap to them so there work well.

[@jackbquick123]

The pores of the towel is letting air in as well,, I would think. Thanks for all the information you share. Great video 👍

[@causetherat308]

Upside down bowl and a towel. Thank you! Love these comparison experiments.

[@ocny4468]

I use a translucent storage container with measuring markings. So easy to see when the dough has doubled in size. The container has a cover. I oil the container, put the dough in, flip the dough so the top of the dough is oiled to prevent drying out. The container I use is a restaurant supply item but also available in places like Costco. I think I got the ones I have from Sam's Club and the brand name is Cambro. King Arthur sells the exact same things as "dough proofing containers" for a LOT more money than what I paid at Sam's Club.

[@greghanlon2235]

Thanks Chain. I learn something in each video. You are appreciated.

[@MendeMaria-ej8bf]

Thank you for all your experiments and comparisons. Can I take a moistured kitchen towel? I don't like plastic and certainly not the waste of it.

[@ChainBaker]

Sure. It works great.

[@MendeMaria-ej8bf]

@@ChainBaker Great. Thank you. ❤

[@Sheilla357]

I use an extra plate to cover and put the bowl and dough in my oven. I have 2 ovens (one on top of the other) and typically heat my bottom oven until it reaches about 120-200F and shut it off. Then I place the dough bowl with the plate on top in the top oven (making sure the temp is NOT over 110F) and rise the dough in there. My home is typically not warm enough (about 68F) to have the dough rise well outside of the oven. I also NEVER use the proofing setting on my oven as I have found it to be too hot and ruins the dough. Once the loaf is formed, I put it back in the upper oven, again making sure the temp is compatible with dough rising, and add a steam bowl into the oven box to make sure the dough doesn't dry out in the final proof. Before heating up the oven for baking, I do take out the dough and rest it on the stove top, covered in a tea towel to ensure that it doesn't over crust.

[@ItsJustLisa]

For my bowls, I use a shower cap (non-disposable kind). I washes great and I’ve used it for two years now. When they’re going through the shaped proof, I use a plastic bag from the store. Honestly we try to use reusable shopping bags as much as possible, but if we get our groceries delivered, they frequently come in plastic bags. So we try to use those bags as things like small trash can liners and for used kitty litter. And, as I learned once when needing to cover bagels before shaping, they work just fine for covering a pan or cutting board full of dough balls.

[@williamorr7469]

I use stainless steel bowls with plastic lids that fit nicely. Our family tries to avoid adding to the landfill. We compost everything possible, own reuseable ziplock storage bags, and have sturdy canvas shopping bags in our vehicle.

[@cerealkiillar]

I just found you today, but I've watched many videos in my quest to make the best bread possible. I learned so much from you here! I just wanted to say THANKS!

[@ChainBaker]

Cheers! :)

[@itisyerdad]

I discovered your videos yesterday and I'm really glad the algorithm showed me your channel! I'm only just starting my bread making adventure, so I'm sticking to my simple dutch oven recipe with very minor, incremental changes, but watching your videos I get to see what's to come if I stick with this hobby and it's super exciting!!

[@NathanaelTak]

Fun to read the comments on this one. When in a mixing bowl, I use an inverted plate. When roaming wild, I send them with a damp cloak. I like the suggestion below to use waxed paper.

[@lindas.8036]

I applaud you for trying to reduce your consumption of plastic wrap. BUT it can be reused. I frequently just wipe it off, stick it up hanging down from my kitchen window ledge, and reuse it for many things. Of course, this only works if it is not really ooky, but when it works, it works well. It takes a little bit of effort, but not much. Also, silicone lids, both clear and solid, work well, but it can be hard to find one that fits well. Thanks for the videos!

[@wpbrealtorkim]

Luv your "preach" every step we take helps our environment....luv ur vids :)

[@mariaroquavega5664]

Preach it!!!! Independence and self reliance is the best.

[@rb-ex]

i am usually using about 1kg of flour per batch and use stovetop, teflon-lined pots with tight-fitting lids for proofing. once formed i cover loaves with stiff irish linen under cotton cloth spritzed with water, or an inverted large lasagne pan. it doesnt matter much what you use, as long as relative humidity near the surface of the dough is kept very high

[@pgoessnitzer]

Great video! I use a tee towel made from flower sack material that I soaked in bees wax. This works really well as the wax seals the fabric and it smells nice too. It's reusable and environmentally friendly. Cheers from Oregon!

[@jumper0122]

One of the best purchases I ever made was a big 10in deep clear hotel pan that I could put over dough that was rising on my table. If doing something like baguettes in a folded tea towel (or a baguette pan depending on what kind I'm making), it can fit over the whole batch at once and allow me to keep an eye on it without bothering it.

[@halwakka504]

I put a pan of hot water in the oven before I prepare my dough and then let the dough proof in the oven without any covering. The water (and the oven light, I suppose) keeps the oven nice and humid during proofing.

[@FoxForceG]

I've heard and have used a linen towel that I've run under the tap and wrung out to cover my dough. Not sure if tea towels are geneerally cotton nor do I know if linen actually matters. It's just something I heard when I started baking and, like you, I didn't wan't to use plastic wrap/cellophane when I started baking often.

[@iluminameluna]

I made a 30% whole wheat rolls this weekend but used a tea towel bc I was in a hurry & didn't want to bother finding a plastic bag to cover my huge ball of dough. When it came time to roll out the individual pieces of dough (I was making sticky buns), I used a bowl of water & moistened my knuckles as I flattened the little pcs before I rolled them & placed then in their final pan to rise before baking. That slightly dry (actually, that ball of dough was pretty dry 😢) sigh turned into some really fluffy cinnamony rolls! I was pleasantly surprised. Instead of spreading butter then cinnamon sugar on them, I rolled them in water, then cinnamon sugar, them placed them in the pan. Finally, I added the remaining cinny sugar (originally 1/4 c) to the flour-y water, mixed it up, & poured it carefully around the mostly baked rolls 20 mins into their baking time. After adding the "slurry" I baked them about 12 more minutes. Perfectly fluffy on the inside, hard caramel crust on the outside that was covered w/ the "soup", and fluffy sides where it wasn't. ❤ My son loved them, & they didn't spike my glucose reading incredibly enough. I just added a bit of butter to the 2 I ate. 😂

[@CynCopeland-TheAnswerIsMeat]

Have a look in the 'storage' area of your supermarket - where the plastic wrap, foil etc. is kept. You'll likely find even more 'storage' stuff made by Glad (for example) -- including a pack of 6 plastic caps with elastic - 3 different sizes, different colours. I use these for everything!

[@timeflies54fast48]

I usually use a Tupperware bread bowl with the lid. It will actually pop off when the dough is ready to be punched down. I do use a towel over the bread when it is in it’s last rise, before backing.

[@menace46]

I use a food grade thin PVA film. I've re-used it over and over for years now. It's blue but translucent so you can see through. It can be wiped down, folded or rolled and stored easily. I got it from Polybags in the UK. It's available in other colours if you buy a lot but I just got a few free samples, which have been plenty so far.

[@arinthia183]

Sometimes I use plastic wrap, other times I use this muslin towel, (It's yellow with flowers and super cute!) that my mom sewed for me when I started playing with sourdough. I soak the muslic fabric, and then wring it out so it's not dripping, and place that over the top. It keeps the dough as damp as plastic wrap most of the time, and unless you're doing crazy long proofing times, in which you may have to rewet the towel, you're pretty set. Plus, again, the fabric is super cute, and so while the dough is rising in the bowel, it makes the kitchen look more appealing and welcoming. :)

[@tommylapre71]

For Christmas I was making a loaf of bread and I was just wondering what would happen when you use a towel or some plastic wrap. And you making this video answered my question. Thanks for that. Keep making your videos, they are amazingly helpful. I learned a lot. And... instead of plastic wrap I use the övermätt from Ikea, which is a silicone cover. They have different sizes, though the biggest one is 26cm (10,35inch) in diameter.

[@cleanfreak2005]

I use the removable crock w/clear lid from my crock pot.

[@midsouthhomestead7527]

I have a big bowl with lid. I set it on my hot water heater in a small closet. I also cover with a towel. It always comes out great.

[@pjamestx]

Thanks, I've often wondered about this topic, especially since I had an issue with my dough rising more than expected and really sticking to the towel. Keep up the great work!

[@saras6588]

Very interesting! I never use plastic wrap. I use an old crock pot and lid for bulk fermentation, and otherwise a tea towel, and never have any problems. I haven't bought bread in a few years now.

[@Chris-ut6eq]

My wheat bread is typically 60% and I use towel folded and works for me. Home humidity is typically 45-55%, but I usually ferment in oven at 100degrees F with 45/45/30-40minute final. I prefer my yeast to get very excited and make little yeast as fast as they can :) Use very inexpensive AP white flour so I also assume it's low-moderate protein and enriched with milk/egg/oil. The maker does not list flour protein content (USA).

[@hufemj]

Great comparison! Now I know that I don't have to race to cover my dough to prevent it from drying out. And, I feel the same way about plastic wrap. But, I want to see how my dough is doing during bulk fermentation. Since I've been going crazy on Amazon buying lots of stuff for baking, I decided to give the Good Will (thrift store) a try to see what kinds of jars and bowls they had and got exactly what I needed for $2.99 - a glass bowl with a glass lid.

[@cisium1184]

I use both the plastic wrap and tea towels. The plastic wrap is sprayed with oil and I push it down so that it rests gently against and around the dough ball. Then I cover the bowl with dry tea towels; the towels don't touch the dough at all, they're just there to hold in warmth and keep out light. And I usually put the hold thing in the oven (off) to protect against drafts.

[@anthonyvink7153]

For the overnight fermentation in the fridge I is plastic bags. After baking I put the loaf in the same bag when I give it away. I don’t bag the ones for us. I just put them cut side down on the cutting board.

[@SteveRoach-jf9md]

I really enjoyed that . There is so much to just a simple loaf of bread . Thank you for another great informative video .

[@dphenix4933]

I use something similar to a clear shower cap. There are elastic banded bowl covers you can get in the storage section at the grocer... Typically near the baggies. they come in a variety of sizes and the large ones are a perfect fit on 9x13 in or 23 x 33 cm pans. they're pretty easy to wipe down and great if you're trying to make pull apart rolls or anything in a large or weirdly shaped pan.

[@patmcbride9853]

My brother in law uses those. Reusable and they work great.

[@angeldcabello6118]

Happy new year! This is easily the best baking channel/blog anywhere! Thank you! I use large plastic bowls with lids and then baking parchment for the final proof. I usually can reuse the parchment.

[@RikkiMama]

Happy New Year and thanks for another informative video, Charlie. I bought the Brod & Taylor proofer several years ago. I mainly use it for sourdough bulk fermentation when I need to do stretch & folds over several hours. The proofer has a small tray for water, which helps maintain a moist environment. I also use disposable shower caps on my bannetons. If I use my oven for final proofing, I put a pan of boiling/hot water beneath the tray so the dough doesn't dry out.

[@bistokidsfan]

I recently got the B&T proofer and love it. I never worry about the dough drying out.