In a bizarre twist we did a breadmaking course which started in January last year. Since then I have been baking sourdough, baguettes, focaccia and bloomers as well as NOT cross buns (I really cannot be arsed with the pointless decorative cross), madeira cake, lemon drizzle cake and stollen.
Even more bizarre is that we have two proper bakers locally from whom we have bought quality bread and cake for years. Just fancied doing my own.
The course we did was run by one of the two local bakers and he has been supplying me with various flours for my baking throughout.
What do you all cover your dough with while it proves? Last time so used a ramp tea towel, like I always have done, and when the dough rose enough to touch it, removing the tea towel meant all the gas for let out the dough and I got dwarven battle bread. The dough is in a 900g loaf tin..
My current recipe has uncovered dough, so not much help.
Have you dried dusting the top of the dough with flour?
No I haven't. Would that cause issues with the dry flour and damp tea towel?
J
Hmm. I'd go for a light dusting and a dry tea towel rather than damp.
I use a dirt cheap clear plastic shower cap.