On Wed, 20 May 2009 23:02:29 -0700 (PDT), dougcullen
> wrote:

>what are the advantages of proofing loaves, in a couche say, seam side
>up vs. down? general wisdom seems to say always proof seam side up,
>but i've been experiencing significant drying out of the smooth side
>of the loaves that are directly in contact with the couche, when
>retarding overnight....


Hi Doug,

There are a few issues:

First, one of the benefits of using fabric in that way is
that it will dry the surface of the loaf somewhat and that
makes the slashing easier, and a bit more decorative.

But, having the loaf in contact with the fabric longer than
a few hours may be asking for trouble for the reasons you
describe, but also because such lengthy contact may increase
the likelihood of sticking.

If you want to retard the dough, you might want to do it as
a bulk proof, that is, make the dough, retard it, form the
loaf, put it in the couche, let it have its final rise, and
bake it.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."