Author Topic: dough storage advice  (Read 1511 times)

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Offline natimoney

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dough storage advice
« on: September 16, 2011, 02:41:11 AM »
i have dough preparation directions and it says once you made dough all up to put in a container and cover it and put in question is do i cover it with an air tight lid or with like a paper towel

Offline The Dough Doctor

  • Tom Lehmann
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Re: dough storage advice
« Reply #1 on: September 16, 2011, 08:02:45 AM »
Neither, a loose fitting lid will work fine. I've used a piece of foil loosely crimped over the pan and that works fine, or you can oil the dough and put it into a bread bag, then twist the open end closed to form a pony tail, and tuck the pony tail under the dough ball as you place it into the fridge.
Tom Lehmann/The Dough Doctor

Offline Pete-zza

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Re: dough storage advice
« Reply #2 on: September 16, 2011, 09:50:18 AM »
Acting on a suggestion by member November, I drilled small holes in the centers of the lids (one hole per lid) of some of my storage containers, for pressure relief purposes. That perhaps works best for doughs with a lot of yeast. Most of my doughs contain small amounts of yeast that never pop the lids when fermenting, whether the lids are loose fitting or tight fitting.