The Wood-Fired Blog

Dough Storage and Refrigeration

Time to get a covered,¬†air-tight dough storage container. If you take a look at this photo, you can see that a pretty thick and dry skin developed on my whole wheat oat dough overnight while it rested in the mixing bowl covered with a towel. I stretched and folded it out, and it will get re-hydrated inside the dough ball, but I don’t think this is a good thing.

One thought on “Dough Storage and Refrigeration

  1. No, drying out isn’t good for the dough.
    2 easy options you might try:
    The traditional method, cover the dough with a wet cloth, double muslin or a linen tea-towel is perfect. If the dough is near the top of the bowl, pleat to allow it to rise.
    Or do it the modern way and use cling-film.
    If you are proving the dough for a long time in the fridge, I’d say the modern method would be better.
    Hope that helps.

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