In article >,
"Charles Baker" > wrote:

> The first fermenting is the leaving of the dough as whole or portioning it
> and then leaving it to rest and relax for a bit to allow the gluten to
> condition. Here, it is common to either lighly dust the dough with flour or
> to lightly spray it with a non-stick cooking spray and cover it with a BIG
> GARBAGE BAG (not put it inside the bag) and let it rest till double size and
> relaxed. For a small amount you may also choose to place the dough in a
> lightly sprayed stainless steel bowl, but making sure you toss the dough
> around so as just to cover it with the spray, then tightly cover the bowl
> with saran wrap and place it in a lukewarm (not to hot ) area, such as on
> top of an oven (not inside).
>

I hope the garbage bag doesn't touch the dough. Garbage bags aren't
food-safe containers. Besides containing plasticizers untested for
contact with food (both in type and quantity), they are often treated at
by the manufacturer with deodorants and pesticides.

If a health inspector from most US states saw this type of thing in a
restaurant, the establishment's owner would likely get a violation
written up and be ordered to trash the dough. I don't know the rules in
Canada, but I'd be surprised if they were substantively different--and
the underlying reason is still the same.

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