Hard Shell


Can anyone tell me why after letting my dough
rise in the frig for 48hrs it always has a light crisp shell on top.

Nicholas B.
posted almost 2 years ago

Save 0

I had this problem too, it happens when too much fresh air comes to the dough. Than it gets dry and it developes a crust. Thats the reason why you should use a cling film.

Leonard B.
posted almost 2 years ago


Thank you I will get some appreciate it.

Nicholas B.
posted almost 2 years ago


As Leonard B states, the skin forms when the atmosphere is relatively dry. In addition to using cling wrap, which may stick to the dough, using a covered container (photos of metal [Winco] or plastic ones [Cambro, Glad, Tupperware, etc.]are on the site) and giving a spritz of water or thin coating of oil will help, depending on which dough you are using.

Ken K.
posted almost 2 years ago


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