 Re: no knead dough
The stacked plastic containers are the no-worry solution. The dough stays humid enough that you don't have to worry about it skinning over for extended cold retardation. I poke a small hole in the top of each lid on the off chance you are yeasted up enough to blow a top.
Dough proofing trays are more practical for volume operations: you can roll a whole stack of them into a walk-in box. I make either four or eight balls at a time, so individual containers are no problem.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
| 
04-21-2009, 04:57 PM
Similar Threads 
Linear Mode
