Home Cooking

Proofing Problems

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Proofing Problems

jefpen2 | Jan 8, 2010 05:16 PM

I am starting to try my hand at bread making and I am having some success. I make 2-3 sandwich loaves a week and they are great. On my second proof I take the oiled plastic off of them before the dough rises up to it and replace it with a piece of muslin. The top gets a bit dry and crusty but it's ok for that type of loaf. The problem I'm having is when I go to make a free form loaf or baguette. on the second proof when the loaf is shaped even if the plastic wrap is oiled it sticks enough to the dough that it deflates it. If I just use muslin the top gets dry and crusty and deflates when I slash it. I live in VT so I use a warm oven for proofing. I put it on 200 for about ten minutes and then shut it off. Would it be safe to use a big plastic bin to proof in? I hope this makes sense to someone! Thanks!

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