I do a lot of baking, even more than you see here on the blog, rolls, cookies, breadsticks, etc… are an every day thing at our house. I go through yeast like some people go through eggs (let’s not get started on the amt of eggs I go through). ANYWAY I leave a lot of dough rising around the house.
I hate it when I leave pretty dough to rise and it hits whatever is covering it, a damp towel, a lid, plastic wrap, etc.. and it sticks to it.. when you pull off the lid/towel, etc… and then it pop’s all the great bubbles the yeast had made, stretches the dough and ruins it. When its just dough its not a problem when it’s the first rise, but if you’d taken the time to SHAPE something? you don’t want it ruined.
I tried leaving the dough out, but then it would dry and crack. I tried using a damp towel, but it stuck worse! I tried just plastic wrap, but that wasn’t much better. When I discovered this trick it was like Hallelujah!!! Now I always have pretty rolls and pastries!
SOOOO do YOU have a trick you use when you leave dough to rise? OR do you have another kitchen tip you’d like me to test out?
Ashlee Marie
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Amber
yes!!! I have ruined some mighty fine doughnuts and croissants in my day due to the STICK factor. Thank you for sharing!!!!!
Ashlee
right, hate that sticking, the FIRST time I made croissants, and it was an ALLLLLL day affair back then, I ruined a batch and didn’t make them again for years! Just THINK of all the pastries I would have missed out on if I hadn’t figured this trick out (bet my waistline would be grateful)
Kiesha
I bought bread bags on Amazon that fit a loaf. One day I cut the side seams on one and discovered that it fit perfectly over my sheet pan (12 x17 I think). It’s sturdier than plastic wrap so I butter it and used it to cover my dough. When I was finished, I folded it up and used it again…..several more times actually. Didn’t need re-buttering for several uses.
Ashlee Marie
nice!