Most recipes call for using a dish towel or, occasionally, a moist towel to cover bread dough when it's rising in a bowl. However, several recipes I use specify using plastic wrap and sealing the bowl. Why the difference? What is the advantage of trapping the air in the bowl? It's not to keep the dough soft, since the dough was placed in a greased bowl, then turned over to grease the entire surface.
post #1 of 7
11/7/09 at 6:49pm