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Switched from wet towels to cambros for proofing dough and it's a game changer
For years I would lay a damp towel over my bread dough while it proofed on the counter. Worked fine most of the time until last summer when I found mold growing on a towel I'd used three days in a row. That grossed me out enough to switch to a 4-quart cambro with a lid. Now I just set the dough in there, put the lid on but not all the way, and it proofs perfectly without drying out. Plus I can stack multiple cambros in the walk-in for overnight cold ferments. The clear plastic lets me see when the dough has doubled without opening anything. Has anyone else dealt with mold issues on proofing towels or found a better setup?
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price.gavin2d ago
Buddy of mine found green fuzz on his towel after one day and switched to oiled bowls.
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blair_martin2d ago
Friend of mine had a sourdough starter that kept getting these weird pink spots on the towel after a couple days, turned out to be some kind of mold he never even noticed until I pointed it out. He switched to just oiling the bowl lightly instead of using a wet towel and it worked way better for him, no more gross surprises. I think the cambro route is smart though since you can actually SEE what's happening without pulling the lid.
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