Covering dough

Craig Welch said:

Why, when resting dough to have it rise, should it be covered?

To keep it from drying out...

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Quoted message said:

Craig Welch said:

Why, when resting dough to have it rise, should it be covered?

To keep it from drying out...

Indirectly... but not really to prevent drying so much as to prevent cooling... covering prevents
the drafts that would hasten moisture loss, which in turn would hasten cooling by evaporation the
same as does a fan on a sweaty body. Professional bakers use a proofing box, an enclosure containing
many adjustable perforations, designed to protect from drafts but still permit controled circulation
so as to also prevent condensation... a balance must be achieved for proper proofing. For most yeast
dough work, absent a proof box, covering loosely with a clean towel is best (porousity of cloth acts
to prevent condensation). Of course there are always exceptions, ie. pizza dough for one... since
pizza dough is never proofed.

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(PENMART01) said:

Of course there are always exceptions, ie. pizza dough for one... since pizza dough is
never proofed.

Mine is. And what an excellent result!

--
Craig

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Quoted message said:

(PENMART01) said:

Of course there are always exceptions, ie. pizza dough for one... since pizza dough is never
proofed.

Mine is. And what an excellent result!

==
Mine as well--And I've never had any better.
==

Quoted message said:

--
Craig