How to avoid water condensing inside the dough container?

Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or cornmeal stick to it while stretching. I have no idea why that happens and I NEED HELP. Here is how i proof the dough, After kneading the dough i put it inside a plastic food container, cover it then put it in the fridge for 24 hours (water drops start forming after few hours)
And here is some other information you might need:
the humidity is 45%
the outside temperature is 84 F
I do not know the fridge temperature but it’s on number 1
* I see people keep the dough in the fridge without cover for about 20 minutes then cover it, I skip that. Does that have anything to do with it?

Ahmed Rashed
posted about 2 years ago

Save 0

Hi Ahmed,

You have your fridge set to 1? Mine goes from 1 - 9 and is set to 6. So I would adjust that first.

It sounds like you go directly from mixing to the fridge, is that correct? During mixing there's friction, which heats up the dough. Since the doug contains water there will be evaporation. To minimize it and to cool down the down a little faster, don't cover it right away. Leave the lid of your dough containers sufficiently ajar for the first 10-20 minutes in the fridge, then close them.

I'm not sure which containers you use, but sometimes I use those cheap airtight containers you can buy in any supermarket. Just take a small nail and punch a hole in the middle of the lid. That way the build-up CO2 gases can escape as well as any excessive moisture without drying the dough out.

Tony has answered that question before here:

Hope this helps.

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Mike K.
posted about 2 years ago

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