On Mon, 28 Jun 2004 11:09:52 -0500, Howard Larson
> wrote:

(Jonathan Kandell) had a gift of laughter and a
>sense that the world was mad, or at least the rec.food.baking part and
>wrote:
>
>>I hate covering bread when it rises. I hate greasing the plastic and
>>towels seem to stick and weigh the dough down. I've been leaving the
>>bread to rise "bare" uncovered and it appears to work just as well--
>>I've misted it a few times during the hour out of fear, but I'm not
>>sure that's necessary. The bread forms a skin, but that doesn't seem
>>to hinder the rise, and even helps with slashing. I was wondering,
>>does anyone else raise your bread uncovered?
>
>I've raised french bread loaves in a cold oven (no dafts) w/o covering
>or misting and have had excellent results. Also, I have noticed the
>bakery in the Dominick's/Safeway store raises their loaves w/o
>covering.

Howdy,

The purpose of covering the rising dough is just to keep the surface
moist. There are several ways to do that other than covering the dough
with something that would touch its surface.

One way is to put the dough in some location that preserves the
humidity. That may be the reason that rising it in the cool oven
works. It is the same idea as putting the rising dough into a plastic
box with a reasonably well sealed lid.

Another technique is to take a large plastic bag, and put the rising
dough in. Then, flap the bag to "gulp" in some air, and close the end
with a rubber band. The bag will look "inflated" and will not touch
the dough. It will keep the interior humid because the vapor generated
by evaporation from the moist dough cannot escape...

One other thought:

Indeed, a slightly drier exterior can help with the slash, but, it the
skin that forms is too dry, it is more likely to tear as the loaf
rises.

All the best,

--
Kenneth

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