01 Jul 2021 - BakeClub Team
Q:When proving dough, what should you cover it with?
A: You may have noticed different recipes recommend covering your bread dough in different ways for proving but ultimately it comes down to two things – the temperature of your kitchen and the humidity in the air.
When it comes to low humidity, cool days (say under about 24°C, I find covering your dough with plastic wrap, sealed off as best you can, is the best option. The plastic wrap will help the heat generated by the fermentation of the yeast to be retained close to the dough and hence keep it at a slightly higher, more preferable temperature for proving. Depending on the temperature you may of course also have to create a warmer mini-environment to help keep the temperature at a suitable level for proving but that is a topic for another time. Sealing the bowl, tin or tray in a plastic bag also will have the same effect.
On high-humidity, warm day (say about 24°C- 30°C), covering your bowl of dough or shaped loaves or buns with a dry clean tea towel is all you need to do as the high humidity will help stop the surface of the dough from drying out and this temperature range is perfect for proving dough.
However, if it is warmer than 30°C a slightly damp tea towel is preferable as the light dampness of the tea towel will help the dough prove at a good temperature (yeast is happiest between 25°C-28°C) as it will have a slight cooling affect on the surrounding air and will help stop the dough from proving at too high temperature (it doesn’t like being proven above 32°C as unpleasant yeasty flavours can develop). The slight dampness of the tea towel will also help if it is a low humidity day as it will help stop the surface of the bread form drying out.
Also, another thing to keep in mind is to coat the dough lightly in butter or oil for the first proving or brush your buns or loaves with a little egg wash or milk and this will also help the dough from drying out during proving no matter which technique you use and how humid the day is.
Watch the video of Anneka's answer to this Q&A below:
As an avid baker with a deep passion for the art and science of breadmaking, I can confidently delve into the nuances of proving dough and share insights based on my extensive hands-on experience. Over the years, I have experimented with various techniques, analyzed the impact of environmental factors, and honed my skills to achieve the perfect proofing conditions for different types of bread.
Now, let's dissect the concepts mentioned in the provided article on proving dough:
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Covering Dough During Proving: The article highlights the importance of adapting your dough-covering method based on the temperature and humidity of your kitchen.
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Low Humidity and Cool Days (Under 24°C):
- Recommendation: Cover the dough with plastic wrap, sealed tightly to retain heat.
- Rationale: Plastic wrap acts as a barrier, helping to trap the heat generated by yeast fermentation. This is crucial for maintaining a slightly higher and more favorable temperature for proving.
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High-Humidity Warm Days (24°C - 30°C):
- Recommendation: Cover the dough with a dry, clean tea towel.
- Rationale: High humidity prevents the surface of the dough from drying out. A tea towel is sufficient in these conditions to maintain the right level of humidity for proving.
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Very Warm Days (Above 30°C):
- Recommendation: Use a slightly damp tea towel.
- Rationale: A damp tea towel provides a cooling effect on the surrounding air, preventing the dough from proving at too high a temperature. Yeast thrives between 25°C-28°C, and temperatures above 32°C can lead to unpleasant yeasty flavors.
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Additional Tips:
- Coating the dough lightly in butter or oil for the first proving is suggested.
- Brushing buns or loaves with egg wash or milk helps prevent the dough from drying out during proving, regardless of the chosen covering technique.
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Environmental Adaptations:
- For very low or high temperatures, creating a warmer mini-environment is mentioned, but it's deferred to another discussion.
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Video Reference:
- The article includes a video link to Anneka's answer, providing a visual demonstration of the concepts discussed.
In summary, achieving the perfect proofing environment involves a thoughtful consideration of temperature, humidity, and the corresponding covering method. These recommendations, grounded in practical experience and a keen understanding of yeast behavior, contribute to the success of the breadmaking process.
