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

Why Cover Bread Dough as It Ferments? The short answer is - cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture. Some people use cloths, some use plastic wrap. There are advantages and disadvantages to both.
I use plastic wrap all the time. The main issue, and perhaps the only issue, is that it is not good for the environment. And I totally agree. Cutting down on single use plastic is a good thing. The only reason why I use plastic wrap is because I want you to see the dough rising and changing over time. I do not recommend using plastic wrap to anyone and I’m sure most of you don’t use it as much as I do.
My justification is that I get people into bread making, so that kind of off-sets my plastic use because of the positive impact of home bakers making their own bread instead of buying it in a supermarket. But maybe that’s just nonsense.
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#Bread #Baking #ChainBaker

[@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

[@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.

[@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!

[@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!

[@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! 💜

[@BigboiiTone]

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

[@REDDAWNproject]

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!

[@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.

[@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.

[@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

[@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!

[@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!!

[@koubenakombi3066]

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

[@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.

[@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

[@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.

[@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.

[@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.

[@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

[@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!

[@marilyncarey7957]

Love the idea of the lid, hadn’t thought about that. Thanks.

[@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 😁

[@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.

[@greghanlon2235]

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

[@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!

[@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!

[@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.

[@David-gn3vu]

So glad I found this channel. I'm new and this covers all my questions

[@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.

[@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.

[@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.🤩🤩🤩

[@thebrewsky26]

That was so interesting, I'm new to baking and enjoy every time I learn what small changes do to the final piece. Another great video dude!

[@SteveRoach-jf9md]

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

[@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.

[@hansenmarc]

I love learning from sourdough experiments. Thank you for sharing your results.

[@khimbalee5087]

Thank you, I’ve always worried about this, the demonstration really helps

[@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.

[@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.

[@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.

[@causetherat308]

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

[@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.

[@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. 😀👍☘️

[@fearofchicke]

Excellent demonstration. Thank you for the time and effort you put into your videos. Frohes neues Jahr!

[@ChainBaker]

🥳🥖

[@abhijeetsalvekar]

Nice experiment and sharing of knowledge 👍

[@jackbquick123]

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

[@dixie3058]

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

[@pennyf9886]

beginner baker, this was enlightening. thank you

[@flockandsquawk]

This is really interesting! I have clear proofing containers that have lids, but even still I sometimes use plastic wrap or a towel on it instead. It’s something I never really thought about too much. Thank you for the informative video!

[@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.

[@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.

[@carolseven3802]

This is very interesting and something I hadn’t considered much. I’ve used both plastic wrap and towels. I like your suggestions and eliminating the wasteful plastic wrap.

[@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.

[@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.

[@intensitydigital]

Thanks for your content, it's really helped me learn the ins and outs of bread making. I use a mixing bowl with a clear washable lid with a rubber seal, it seems work pretty well and even though its still plastic at least it isn't single use.

[@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!

[@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! :)

[@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!

[@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.

[@Shadomossis]

FINALLY good baking video. Thanks you so much for that

[@ChainBaker]

There are plenty more in the Principles of Baking playlist

[@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.

[@wpbrealtorkim]

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

[@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.

[@bavariangal]

I appreciate your experiment! I’ve been using a sheet of wax paper lightly wiped with butter to cover my dough during the rise. It can be used many times😁

[@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.

[@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!

[@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.

[@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

[@philjones5728]

A really interesting video. Like you I was surprised that the uncovered 63% hydration dough did really well compared to the covered doughs. However, I use a rectangular baking tin (to create a loaf that makes good sandwich bread) that I prove in a very slightly warm oven. I still use clingfilm/plastic wrap as nothing else fits the shape of the loaf tin. Luckily, here in the UK we can get clingfilm which can be recycled. Keep up the great content - I am still amazed at the limitless different ideas you have for your videos!

[@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!

[@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!!!!

[@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!

[@PeteFindsObscureStuff]

Hi Charlie. Happy New Year. I tend to use disposable shower caps, (that I wash and reuse a few times), for covers, up until the final proof, out of a bowl. Then I use a tea towel/proofing cloth until it goes in the oven.

[@arnievergara4273]

I mostly use tea towel when baking. Thanks for this info video…

[@stevezagieboylo9172]

Really nice experiment! Thanks for the info. Since I'm making sourdough bread, the time it takes for bulk ferment and proofing are significantly longer. Usually I bulk ferment in the fridge for as much as 40 hours. (I like a good tang in my bread.) Not covering the dough is not an option. I've even had times when it rose enough that it peeked out from under the plastic wrap, so a thin strip was exposed. That strip was like leather and I cut it off and tossed it.

[@larryp5359]

I've been baking in a large toaster-oven and need to use aluminum foil on the top of the loaf for half the baking time to keep the oven's top heating element from burning the loaf. I've used the same piece of foil to cover the loaf when rising and when backing for many loaves. To keep the foil from sticking when the dough is rising I brush the top surface of the dough with some water (spraying would work also, but I don't have a kitchen sprayer). I'm glad to see you discourage the use of plastic wrap. That was the one thing that bugged me about your otherwise excellent videos. Can you please try to use your glass lid more often in your videos? Your example influences many people. Happy New Year!

[@michelemarch8606]

Too funny! I was just pondering this yesterday. I do use plastic wrap for covering the bowl. I received a set of bowls with lids for Christmas. So good to learn from your experiments!

[@seanst.ledger8909]

Hello! I’m a huge fan of your channel! I watch it all the time and I love how you explain everything and do experiments to show differences. I just started getting into adding vinegar to my doughs to enhance flavor. Could you please do a video on ratios and explain why vinegar is used, not only to impart flavor but texture?

[@jamesvoigt7275]

How about citric acid?

[@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!

[@terriewilliams8831]

Im a tea towel fan. Moistening the tea towel is a good trick ill be incorporating. Thanks.

[@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)

[@DeannaWalsh]

I have a large, wide stainless steel pot with a lid and it works perfectly for any size dough. It has plenty of space for dough growth, and I can put it in a warm area, such as an oven, or anywhere to raise. It also works really well for overnight fermented dough mixes. I’m not a big fan of using towels, yet I have a couple of towels that I store clean in zipper plastic bag and I don’t use them for anything except bread. But, I seem to never use them, but I have them anyway 😊

[@mariaroquavega5664]

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

[@onzkicg]

Thanks for the good video. I tried my first bread baking, a bit challenging bit if I will continue with this habit, I will avoid plastic cling wrap because of avoidable waste. Maybe a towel or something reusable 😅

[@stdieb]

i use a plastik bowl with a lid and your recipe. perfect.😊

[@danielsimms5796]

I have this silicone cap that I use, it's a bit stretchy and the set of four covers a wide range of bowl sizes. ("Natural Home"? A brand I had never heard of before nor have since!) But it doesn't help with pans of proofing rolls or pretzels or what not. I like that shower cap idea, but who has shower caps anymore? Good for you for talking about the waste and tradeoffs!

[@valasafantastic1055]

Very useful video, thanks.

[@meinhendl]

shower cap is a good alternative ! great videos !

[@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.

[@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!

[@Rich_ard]

These comparison videos are my favorites.

[@ChainBaker]

Lots more coming ✌️

[@vstier1]

I use shower caps. I like the clear disposable ones and I use it until it falls apart. But any cheap shower cap will do! I enjoyed your video! I bake with sourdough starter. Your experiment using starter would be interesting since the bulk ferment is a lot longer! The uncovered dough wouldn’t stand a chance! 😅

[@Joyful-Heart777]

Thanks for showing this experiment. We use the tea towel :)

[@kevinu.k.7042]

Moistening the tea towel? Nice one. Why did I never think of that? 👍On the don't use plastic wrap. Plastic particles from waste are even finding their way into human breast milk now. A plastic shower cap works exceptionally well. I use disposable ones. They last for at least 50 bakes each. Even better, an ordinary shower cap. They can be put on loosely, even on a banneton, so they never touch the dough. They work very well for overnight proofing in the fridge too. An upturned roasting tray will go over a baking tray and if I am worried I can always give the dough a very light misting. Extending the idea... I used to use an electric seed incubator with a tight fitting domed lid and a small metal bowl full of water sitting on the bottom to make the atmosphere humid. You can set the temperature on them too. I now use a Brod and Taylor proofing box, again with a tray of water for humidity. Sadly they have reached exceptionally silly prices for what they are. They are no better than the seed incubator, except they are very accurate on the temperature control front. Superb video - Cheers 🙏

[@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.

[@sedmi4LD]

I use a shower cap and after the pre-shape - towel. I find caps great because they are strechy and fit different bowl sizes. And are reusable to some extend.

[@margritkaminsky1470]

Thank you.