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Old 02-25-2010, 09:53 AM
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Default Sourdough

What is the best way to keep a skin from forming on the loaves while it is rising? I've tried plastic wrap and it sticks (even with an oil spray on top). I've tried a moist towel but it still skins. Any recommendations?

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Old 02-25-2010, 11:10 AM
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Default Re: Sourdough

I put my rising loaves on parchment paper, on a cookie sheet (or I put the banneton on the sheet if I'm using one) and put the whole sheet in a big garbage bag- then I blow into the bag to keep it off the loaves, twist the excess up and stick it under the edge of the cookie sheet so it doesn't deflate. It works great! Looks like a big old white balloon on the counter, but I don't get skin on my loaves and they don't stick to the bag. Sometimes I do have to re-inflate them, though, but I rarely leave the house when I'm baking anyway, so I keep an eye on it.

Low tech, but it works.
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Old 02-25-2010, 11:26 AM
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Default Re: Sourdough

Brilliant! I'll give it a try this afternoon.

Thanks!

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Old 02-25-2010, 01:07 PM
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Default Re: Sourdough

Nice! I'll have to try that too. Seems like it would help mitigate quick temp changes from opening doors, heating, etc too.
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Old 02-25-2010, 10:12 PM
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Default Re: Sourdough

Elizabeth,

Awesome - it worked to perfection. I only had it in the bag for around 10 hours, but there was absolutely no skin. I do need to get a smaller bag... or work on my cardio. I damn near passed out blowing the thing up.

Thanks for the tip.

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Old 02-25-2010, 11:14 PM
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Default Re: Sourdough

[QUOTE=Les;81598]....I damn near passed out blowing the thing up.QUOTE]

There's a machine available for this purpose! I'm sure the comsumers of your bread would appreciate the reduced risk of disease transfer through the improved mechanical method too!!
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