Plastic wrap around dough


I see a lot of places wrapping dough in plastic wrap and placing it in cold storage. Just curious as to what the idea behind this is?

Ryan W.
posted about 2 years ago

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There are a few ways to store dough while it ferments. Using sheet pans is fairly common. If the dough isn't covered during this process, it will form a skin on the outside, making it harder to shape and ultimately affecting the end result.

Because of how sheet pans are designed, there's no lid, so you end up covering the dough with plastic wrap. It works well, but just remember, when you're removing the plastic wrap, do so when the dough is cold, otherwise it will very difficult to separate the plastic wrap.

People also use plastic or wood dough trays or individual metal pans. In most cases these are stackable, so the bottom of one becomes the lid of another. It's also possible to cover these with plastic wrap (bowls) or lids (trays).

Attached are pictures of stackable trays and individual containers.

Medium dough container

Medium dough tray

Thumb raji
Raj Irukulla admin
posted about 2 years ago


Thanks Raj I appreciate the info!

Ryan W.
posted about 2 years ago


On a similar note, I generally put dough balls in individual glass mixing bowls to save space in the fridge. I cover the bowls with plastic wrap, but this, of course, leaves a pocket of air between the dough and the wrap. I do get a skin on the dough, but worry that placing the wrap directly on the dough would either suffocate it, or inhibit its ability to rise. Would loosely draping the ball in plastic wrap in the bowl cause any issues?

Jesse W.
posted about 2 years ago


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