I use a piece of cloth dusted with flour. I put the dough on the cloth, put both inside the banneton and then use the remaining cloth corners to cover the dough. This allows the dough to form a bit of a skin but not very hard as the cloth around it is still damp. I especially like how it makes up for my inability to shape the dough correctly and helps me to put the dough in and out of the banneton without disturbing it. For this I place a sheet of baking paper on top of the dough, then a wooden paddle, then invert everything together. The baking paper allows me to slide the dough from the paddle onto the stone without damaging it. All this allows me to handle high hydration breads (up to 100%) that I like to mature for couple of days in the fridge and would be destroyed if I tried to handle them manually in any way.
place mine on bottom shelf of fridge uncovered for 12-18 hours. Bake in a Dutch oven and put ice cubes inside. Great for steam. I'm in central Thailand, hot temps in the kitchen are always a factor here. I use a cool box with those ice blocks when bulk fermenting.
The trick with the cool box and ice bricks work really well. I was cooking in Thailand for 3 months and used a huge cooler for fermenting bread and making things like sauerkraut and fermented hot sauce.
Super helpful!! Thank you. I love your channel. You are my ONLY sourdough resource. I’ve been at it for just over a year now and my success it all thanks to you!!
i tried this once and my fridge dried out the dough too much so ill keep covering it and my results are better glad to see this comparison video, i was wondering if it was me, for i see a lot of baker's proofing it bareback this explains it very well , ty
I use non-woven disposable hairnets to line my baskets, and shower caps to cover the dough while cold retarding. The hair nets do not stick at all if the dough is even lightly floured, and the shower cap doesn't totally seal the dough, so it can breathe without drying out too much. Works for me.
I just put a dough together and will now be moving it to my fridge! My house is fairly warm and I think my doughs tend to overproof, so this sounds like a great solution, and so far each of your suggestions I've followed have had great results.
@@CulinaryExploration I covered it with a linen towel, the same way I cover it on the counter. It doesn't appear that my fridge has circulating air. I plan to bake it in the morning (US EDT time zone). Can't wait to see how it turns out!
@@CulinaryExploration All I can saw is WOW! What a difference. Not only did it not flatten, it rose during the bake. And the crumb is absolutely perfect. This was with my "secondary" starter. I can't wait to try it with my "first team" starter :)
Thank you, food for thought here! I couldn’t help but notice the Mock Mill over your shoulder, I’m planning on getting one for my birthday next September! I would love to see how you use it and your thoughts about them.
I’m curious about the issue and did an experiment: I fermented to doughs (80% hydration) to 50%. After shaping into 2 bannetons I covered one with a shower cap and left the other uncovered. Baking the next day showed the shower cap dough flat and over fermented while the uncovered one had decent oven spring and crumb. I believe the shower cap kept the dough from cooling sufficently over fermenting.
Thanks for this video. I have a question. Do you bake sourdough bread immediately after it takes out fridge or does it stay on room temperature? How long should stay it If it stay on room temperature ?
Great info. I have done bag and no bag. I now prefer to just wrap the basket in a tea towel. And your right about fridges being different.. I also have two fridges, one frost free and the other not. The cooling conditions are different in each.
It's amazing how much difference the cooling system in the fridge makes. I'll try wrapping the basket in a cloth, do you find that better than using a bag?
I have a US fridge that relies heavily on air flow (and a lot of it) for efficiency. This may explain my own experiences proofing in the fridge - nasty drying out of the skin and disappointing oven spring. I'm going to try putting my banneton in a container with a few holes in the bottom to control air flow a bit and see if I can fine tune the moisture/drying cycle.
great topic👍👍 I often bake 6 or more loaves of bread and always make cold retard in the fridge. When I let the bread rest in the banneton, I mostly do it uncovered - the surface is later the bottom- for me it does not matter if it is a little bit dry. But I always put a plastic bag over the bread in loaf pans - this way the moisture stays in the dough. However, there are only breads and sourdough in my fridge - no other food. I wouldn't want my bread to take on the smell of cheese or other strong-smelling foods. Stay well!
Congratulations on your coming expansion. Really look forward to it. Thanks to you, I have got better at shaping my dough and my loaves are perky, but I just can’t quite get a really good oven spring using a bakers cast iron pan. My oven only goes to 220C. Could this be the problem?
I cover mine with a food bag ( similar to a shower cap ) They taste great and do rise, but not as high as yours. You bake on a stone, I know, but was there any water involved? As I bake a few loaves at the same time, I wondered if you baked these beauties together? I use an enamel roaster, fyi. Great video.. Mel
I tried the uncovered method of overnight proof in the fridge, with terrible results. Ambient humidity may be a factor as it is very low here. The dough came out of the fridge with a very dry, thick skin which negatively affected oven spring.
So the fan is the culprit, my fridge fan is very strong. tried uncovered or with towel just dried out the dough, will continue covered with plastic bag. Sometimes I do find condensation with plastic bag. I baked the Old faithful country loaf 78% hydration 3 times, when turned out from banneton, not holding shape, the first 2 times sticky and hard to score, small ears, flat but good crumbs. This time, easier to score, big ears, good crumbs, still flat. I only bulk-ferment to 75%, but quite a few big bubbles, quite frustrating.
High Phil I sent yo an email regarding why my sourdough softens up on it’s final proof and goes a little fall although the final l taste etc was fine. Did you receive it ?
Can you please make bread using hundred percent whole wheat spelt flour I have a trouble with that one does not spring at all it is very tied and I tried to use commercial yeast and sourdough starter no effect at all. Collapsing every single time when I’m taking out of the Basket so I did in the baking tin and does not spring it’s still tied so frustrating.
To be on the safe-side, I always cover my dough with a shower cap before putting it in the fridge. I've read too many reports about the level of harmful microbes found in domestic, home fridges.
Do you think putting an uncovered banneton in one of the veggie drawers, where you can supposedly control the humidity, would work as well as a non-frost-free fridge or covering it in a frost-free fridge?
Hey Nancy, someone else mentioned that too, I'll give it whirl but I don't think I could do it all time as I store a lot of veggies in the drawers. Worth a shot though
I used to cover with just a cloth. I now cover with a cloth and out in a plastic bag that is open at one end(mostly bc its too small to close due to the size of my banneton). Seems to work for my fridge. Informative video for sure.
@@CulinaryExploration yes it does! You should try it! I bake a few loaves at a time so I really hate washing all the ziplocks to reuse haha now i cover all 4 baskets with one damp cloth :D
How about proofing uncovered in the fridge crisper drawer? "The crisper drawer extends the life of your fruits and vegetables by controlling the airflow around them via the vents. Most crisper drawers have adjustable humidity vents, allowing you to close off the airflow (creating more humidity) or open it up (creating a low-humidity environment)."
I guess that could work, I'll give it a whirl. I don't think it would be that practical for me to do all of the time as the drawers are normally full of veggies. Nice suggestion D Den
I’m crying uncle. My bread tastes very good, but too warm ferment I guess sticky dough and not a rugby ball rise. Dough not like this video, oh well. Some basic rules I can’t line up I guess and not my game.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
INCREDIBLE! Every time I have a question, you already have a video that answers that question! THANK YOU, Philip!!
Love you work. Thanks for all the tips. You communicate so well in a very calm and easy way, a joy to watch, shows that u love this.
I use a piece of cloth dusted with flour. I put the dough on the cloth, put both inside the banneton and then use the remaining cloth corners to cover the dough.
This allows the dough to form a bit of a skin but not very hard as the cloth around it is still damp.
I especially like how it makes up for my inability to shape the dough correctly and helps me to put the dough in and out of the banneton without disturbing it.
For this I place a sheet of baking paper on top of the dough, then a wooden paddle, then invert everything together.
The baking paper allows me to slide the dough from the paddle onto the stone without damaging it.
All this allows me to handle high hydration breads (up to 100%) that I like to mature for couple of days in the fridge and would be destroyed if I tried to handle them manually in any way.
Thanks for the comparison....very enlightening! Never would have thought it could be different depending on the refrigerator.
place mine on bottom shelf of fridge uncovered for 12-18 hours. Bake in a Dutch oven and put ice cubes inside. Great for steam. I'm in central Thailand, hot temps in the kitchen are always a factor here. I use a cool box with those ice blocks when bulk fermenting.
The trick with the cool box and ice bricks work really well. I was cooking in Thailand for 3 months and used a huge cooler for fermenting bread and making things like sauerkraut and fermented hot sauce.
Super helpful!! Thank you. I love your channel. You are my ONLY sourdough resource. I’ve been at it for just over a year now and my success it all thanks to you!!
Awesome! Thank you and happy baking!
i tried this once and my fridge dried out the dough too much so ill keep covering it and my results are better
glad to see this comparison video, i was wondering if it was me, for i see a lot of baker's proofing it bareback
this explains it very well , ty
I use non-woven disposable hairnets to line my baskets, and shower caps to cover the dough while cold retarding. The hair nets do not stick at all if the dough is even lightly floured, and the shower cap doesn't totally seal the dough, so it can breathe without drying out too much. Works for me.
That’s a first for me Steve, I’ve never seen hairnets being used 😳😀
Hi Phil, I use nonwoven disposable shower cap, so it won't be trying out too much when sitting in the fridge.
Great video - had not realized my fridge could affect my oven spring. I'll use a bag from now on.
I just put a dough together and will now be moving it to my fridge! My house is fairly warm and I think my doughs tend to overproof, so this sounds like a great solution, and so far each of your suggestions I've followed have had great results.
Nice one Lou, let me know how you get on. Are you covering your dough?
@@CulinaryExploration I covered it with a linen towel, the same way I cover it on the counter. It doesn't appear that my fridge has circulating air. I plan to bake it in the morning (US EDT time zone). Can't wait to see how it turns out!
@@loufancelli1330 please let us know how it turns out.
@@loufancelli1330 Keep me posted :)
@@CulinaryExploration All I can saw is WOW! What a difference. Not only did it not flatten, it rose during the bake. And the crumb is absolutely perfect. This was with my "secondary" starter. I can't wait to try it with my "first team" starter :)
Thank you, food for thought here! I couldn’t help but notice the Mock Mill over your shoulder, I’m planning on getting one for my birthday next September! I would love to see how you use it and your thoughts about them.
I’m curious about the issue and did an experiment: I fermented to doughs (80% hydration) to 50%. After shaping into 2 bannetons I covered one with a shower cap and left the other uncovered. Baking the next day showed the shower cap dough flat and over fermented while the uncovered one had decent oven spring and crumb. I believe the shower cap kept the dough from cooling sufficently over fermenting.
Always good to experiment Weaver! Nice one :)
Fascinating. A Sourdough Master speaks.
Thanks for this video. I have a question. Do you bake sourdough bread immediately after it takes out fridge or does it stay on room temperature? How long should stay it If it stay on room temperature ?
Great info. I have done bag and no bag. I now prefer to just wrap the basket in a tea towel. And your right about fridges being different.. I also have two fridges, one frost free and the other not. The cooling conditions are different in each.
It's amazing how much difference the cooling system in the fridge makes. I'll try wrapping the basket in a cloth, do you find that better than using a bag?
@@CulinaryExploration yes I do.
I have a US fridge that relies heavily on air flow (and a lot of it) for efficiency. This may explain my own experiences proofing in the fridge - nasty drying out of the skin and disappointing oven spring. I'm going to try putting my banneton in a container with a few holes in the bottom to control air flow a bit and see if I can fine tune the moisture/drying cycle.
That sounds like it will work well Greg, keep me posted I'm interested to know how you get on, ATB Phil
great topic👍👍 I often bake 6 or more loaves of bread and always make cold retard in the fridge. When I let the bread rest in the banneton, I mostly do it uncovered - the surface is later the bottom- for me it does not matter if it is a little bit dry. But I always put a plastic bag over the bread in loaf pans - this way the moisture stays in the dough. However, there are only breads and sourdough in my fridge - no other food. I wouldn't want my bread to take on the smell of cheese or other strong-smelling foods. Stay well!
Sarah Owens says cover with towel and put in plastic bag, My loaves turn out perfect!
before watching this video, in my exp its covered, :) or cover plus uncover littlebit before baking hour or smth
Congratulations on your coming expansion. Really look forward to it. Thanks to you, I have got better at shaping my dough and my loaves are perky, but I just can’t quite get a really good oven spring using a bakers cast iron pan. My oven only goes to 220C. Could this be the problem?
I cover mine with a food bag ( similar to a shower cap ) They taste great and do rise, but not as high as yours. You bake on a stone, I know, but was there any water involved? As I bake a few loaves at the same time, I wondered if you baked these beauties together? I use an enamel roaster, fyi. Great video.. Mel
Cheers Mel! Most of the time I don't use any ice cubes or water when I bake. There is enough steam generated from the dough baking (in my situation)
I tried the uncovered method of overnight proof in the fridge, with terrible results. Ambient humidity may be a factor as it is very low here. The dough came out of the fridge with a very dry, thick skin which negatively affected oven spring.
In my refrig, it's best to cover banneton with a towel or plastic bag....a very good vid topic - thanks!!
Cheers Ben
So the fan is the culprit, my fridge fan is very strong. tried uncovered or with towel just dried out the dough, will continue covered with plastic bag. Sometimes I do find condensation with plastic bag.
I baked the Old faithful country loaf 78% hydration 3 times, when turned out from banneton, not holding shape, the first 2 times sticky and hard to score, small ears, flat but good crumbs. This time, easier to score, big ears, good crumbs, still flat. I only bulk-ferment to 75%, but quite a few big bubbles, quite frustrating.
Try dropping the hydration a touch more Becky, especially if the dough is getting warm during fermentation
Once out of the fridge, score then straight into oven...or does the dough need to come to room temperature?
How long do you need to wait to bake once removing from the fridge? ❤
Hey. I remove the dough from the fridge, turn it out of the basket, score it and bake it immediately.
thanks for sharing 😍😍
No problem 👍
High Phil
I sent yo an email regarding why my sourdough softens up on it’s final proof and goes a little fall although the final l taste etc was fine. Did you receive it ?
Thank you
Can you please make bread using hundred percent whole wheat spelt flour I have a trouble with that one does not spring at all it is very tied and I tried to use commercial yeast and sourdough starter no effect at all. Collapsing every single time when I’m taking out of the Basket so I did in the baking tin and does not spring it’s still tied so frustrating.
Hiya, have you experimented with cold baking, not heating the pan or oven first?
Hey Karen, yes I have, I uploaded a video a few weeks ago :)
I have found that some fridges have more air flow. I can’t leave mine uncovered in my fridge now because it’s to dry. Terrible crust.
To be on the safe-side, I always cover my dough with a shower cap before putting it in the fridge. I've read too many reports about the level of harmful microbes found in domestic, home fridges.
That's one I hadn't heard bud
Do you think putting an uncovered banneton in one of the veggie drawers, where you can supposedly control the humidity, would work as well as a non-frost-free fridge or covering it in a frost-free fridge?
Hey Nancy, someone else mentioned that too, I'll give it whirl but I don't think I could do it all time as I store a lot of veggies in the drawers. Worth a shot though
Always them super sexy fluffy loaves... :D
Thanks for the info, very useful!
i literally was just checking on my doughs in the fridge haha. i cover with a cloth though. okay continue watching.
Interesting Puribuns, does your fridge have a fan?
I used to cover with just a cloth. I now cover with a cloth and out in a plastic bag that is open at one end(mostly bc its too small to close due to the size of my banneton). Seems to work for my fridge. Informative video for sure.
@@CulinaryExploration yes it does! You should try it! I bake a few loaves at a time so I really hate washing all the ziplocks to reuse haha now i cover all 4 baskets with one damp cloth :D
@@puripuribuns Nice idea, one last question, is it only the top of the baskets you cover with the damp cloth?
Where can I get that stone you are baking with?
it's a concrete slab the same used on floors
❤
How about proofing uncovered in the fridge crisper drawer?
"The crisper drawer extends the life of your fruits and vegetables by controlling the airflow around them via the vents. Most crisper drawers have adjustable humidity vents, allowing you to close off the airflow (creating more humidity) or open it up (creating a low-humidity environment)."
I guess that could work, I'll give it a whirl. I don't think it would be that practical for me to do all of the time as the drawers are normally full of veggies. Nice suggestion D Den
I’m crying uncle. My bread tastes very good, but too warm ferment I guess sticky dough and not a rugby ball rise. Dough not like this video, oh well. Some basic rules I can’t line up I guess and not my game.
Mate either you are running out of video ideas or you truly are trying to iron out every crease in bread making. 🍞 I belive it's the latter
Because I've proofed covered and uncovered in my vids I get this question a lot. It was easier to shoot a vid. Cheers Harry
@@CulinaryExploration fair play mate. Truly doing the baking world a flavour 👍
@@harrya7221 Cheers bud