Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Thick Skin on my Bread Dough?


Home Cooking 6

Thick Skin on my Bread Dough?

krisrishere | Feb 14, 2009 04:51 AM

Last week I started my first batch of bread from Artisan Bread in 5 Minutes a Day. I haven't disturbed the dough in about a week. Yesterday I went to look at it and there's a thick skin on top of the dough. Is this supposed to happen?

I've followed the instructions meticulously, specifically on keeping it lidded but not air tight. Why did this happen and can I still use it?

Want to stay up to date with this post?

Recommended From Chowhound