Author Topic: room temperature rise procedure  (Read 1660 times)

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Offline fabio

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room temperature rise procedure
« on: September 18, 2007, 08:35:29 PM »
Hi All,

I am going to try a room temp rise dough tonight, for consumption tomorrow. I am going for a 12 hour "puntata" (mass proof), then weigh and shape, then a 3-4 hour "appretto" (individual proof). Since this is my first time doing a long room temp rise, I am not sure how to cover the dough (for both the mass proof and the individual proof), so that it doesn't dry on the surface and get a skin. What do you experts do? Thanks.

Offline Bill/SFNM

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Re: room temperature rise procedure
« Reply #1 on: September 18, 2007, 08:39:25 PM »
I bulk ferment in a plastic Cambro tub and individually proof in small plastic containers. Dough is always covered, especially since I live in a climate that can be very dry. Pinholes are poked in the plastic lids to let excess gas escape.