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Letting dough rest -- why the floured cloth?

obermeier | Jul 7, 2005 01:34 PM

Question for bakers:

1. I've seen a few methods when letting dough rest: covering with a floured cloth, covering with a moist paper towel, placing in a warm place seems universal. What are the pros/cons and which actually produce a better rise? does it depend on what you're making or do all yeast work the same?

2. The instructions said to leave it for 30 minutes at the least, but I was tired, so after 30 minutes, I wrapped it in plastic wrap and put it in the refrigerator to use today. Will this negatively affect the end product?

Thanks in advance!

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