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[Essen1]

Used it for the first time yesterday and must say it's fantastic.

If I do a bulk rise, I usually cover the dough directly instead of the bowl only because regular saran wrap isn't really airtight. The GLAD stuff is different. Just lightly oil the dough with a brush, press down on the wrap around the edges and voilà...an airtight seal. The only I had to do was I had to lift the wrap at some point to let out accumulating gases.

The dough didn't show any signs of dryness after the bulk rise was done. It's good stuff, guys.

[Pete-zza]

Mike,

You might try making a small hole in the center of the plastic wrap. That would be equivalent in my case to the small holes I have drilled in many of my bowl lids.

Peter

[Essen1]

I thought about that when I saw the wrap bulging on top. I'll do that next time.

I assume a hole with the diameter of a toothpick should be sufficient?

[Whiskyb]

We use it here and it is great, a little too good sometimes for my arthritic hands!

[Pete-zza]

I assume a hole with the diameter of a toothpick should be sufficient?

Mike,

That should do it. I have the same product and tested it by just poking it with the tip of a knife.

Peter

[Parttimepizzaiolo]

Not to be argumentative, but is the Glad product any better than a zip lock bag?  I'm always up for a change if it is superior.

[Essen1]

Not to be argumentative, but is the Glad product any better than a zip lock bag?  I'm always up for a change if it is superior.

I don't know. I don't use any zip locks, to be honest. Never have.

Peter,

I'll give it a shot.

How do you like the wrap, by the way? I think it's more convenient and faster to seal a bowl with than with the regular plastic wrap.

[Pete-zza]

Not to be argumentative, but is the Glad product any better than a zip lock bag?  I'm always up for a change if it is superior.

John,

I consider the two methods as being complementary. I view the Glad product is a substitute for a lid or cover on a bowl or other storage container. That makes it a good choice where you need a lot of room in the container to let a dough rise or if you are making a high hydration dough that is likely to spread and slump over the duration of its fermentation. In cases like these, the dough is much easier to remove from the storage container and retain its shape than if you used a zip type storage bag, where the dough might be mangled and/or stick to the storage bag during the removal process. I think a zip type storage bag is best for doughs with low hydration that are easily removable from the zip type storage bags. Zip type storage bags are also good if refrigerator storage space is at a premium or for storing dough balls that are to be frozen. You can slip several of them into some very small places. Overall, I personally prefer to use bowls and tins rather than zip type storage bags. However, for frozen dough balls, I much prefer the zip type storage bags.

Peter

[Pete-zza]

How do you like the wrap, by the way? I think it's more convenient and faster to seal a bowl with than with the regular plastic wrap.

Mike,

I think the Glad wrap product is a good one, for the very application you described. The storage containers I mainly use have lids with holes in them, which is my preferred method for most doughs. That allows me to have one less variable to contend with and allows me to better compare results of the many experiments I conduct. Apart from that, I would certainly consider using the Glad wrap in lieu of lids for storage containers.

Peter

[Essen1]

Mike,

I think the Glad wrap product is a good one, for the very application you described. The storage containers I mainly use have lids with holes in them, which is my preferred method for most doughs. That allows me to have one less variable to contend with and allows me to better compare results of the many experiments I conduct. Apart from that, I would certainly consider using the Glad wrap in lieu of lids for storage containers.

Peter

I'd use the containers, too, but my fridge is a bit on the smaller side and instead of storing four to six containers in it I use usually, for the bulk rise, the glass bowl that's pictured. The wrap's perfect for that application. In my old place, the fridge was huge and the use containers were the norm. I wish I still had that luxury of a bigger fridge...

[Parttimepizzaiolo]

John,

I consider the two methods as being complementary. I view the Glad product is a substitute for a lid or cover on a bowl or other storage container. That makes it a good choice where you need a lot of room in the container to let a dough rise or if you are making a high hydration dough that is likely to spread and slump over the duration of its fermentation. In cases like these, the dough is much easier to remove from the storage container and retain its shape than if you used a zip type storage bag, where the dough might be mangled and/or stick to the storage bag during the removal process. I think a zip type storage bag is best for doughs with low hydration that are easily removable from the zip type storage bags. Zip type storage bags are also good if refrigerator storage space is at a premium or for storing dough balls that are to be frozen. You can slip several of them into some very small places. Overall, I personally prefer to use bowls and tins rather than zip type storage bags. However, for frozen dough balls, I much prefer the zip type storage bags.

Peter

Thanks Pete.  I'm going to give it a try.  Thanks to everyone for ideas and suggestions.

John

[ThunderStik]

This is funny because I tried this stuff about 2 weeks ago and hated it. 

[Essen1]

This is funny because I tried this stuff about 2 weeks ago and hated it. 

Why? What happened? 

[ThunderStik]

Oh it just irritated me and then it stuck to my dough. I tossed the stuff after trying it twice.

[Essen1]

Oh it just irritated me and then it stuck to my dough. I tossed the stuff after trying it twice.

See the pic? That's the same wrap. I had no problem with it sticking to my dough. It's strange...

[mmarston]

Don't forget the oil before the wrap. I like these sprays from Spectrum Organics.

http://www.spectrumorganics.com/?id=89

[ThunderStik]

Cmon give me a little credit.

[mmarston]

Sorry, no offense intended, just thought that might be why it stuck. I use this wrap all the time for pizza and bread and never had a sticking issue.

[Pete-zza]

In a Cook's Illustrated report dated February 1, 2009, in which various plastic wraps were tested, CI offered the following comments with respect to the Glad Press'n Seal Plastic Wrap:

Recommended with Reservations

Glad Press'n Seal Plastic Wrap
This wrap will stick to anything, and it performed well in our moisture test, but its high price and inability to restick once the initial seal is broken pushed its rating down. Also, the frosted film makes it impossible to see into the bowl.
         
$4.56 per 100 square feet

Peter

[Essen1]

In a Cook's Illustrated report dated February 1, 2009, in which various plastic wraps were tested, CI offered the following comments with respect to the Glad Press'n Seal Plastic Wrap:

Recommended with Reservations

Glad Press'n Seal Plastic Wrap
This wrap will stick to anything, and it performed well in our moisture test, but its high price and inability to restick once the initial seal is broken pushed its rating down. Also, the frosted film makes it impossible to see into the bowl.
         
$4.56 per 100 square feet

I don't remember exactly what I paid for it but it wasn't over 4 bucks for my roll. I have also not yet experienced the problem regarding resealing/resticking.

Peter