How to Cover bread Dough Without Using Plastic Wrap (2024)

FAQs

What can I use instead of plastic wrap for baking? ›

To proof, cover the bowl with a damp paper towel or cloth. If your bowl is deep enough, use cling wrap. If working with a particularly sticky dough, rub the tiniest amount of oil onto some cling wrap to help prevent the dough from sticking (a spritz of cooking spray works, too).

As long as it's airtight it should work. Alternatively you can put a damp tea towel over a bowl. This will allow the pastry dough to breath while maintaining moisture. Make sure the towel doesn't dry out though.

A: Parchment paper or plastic wrap can both help you roll out a thin dough without adding flour. To keep it in place, try the old kitchen trick of spreading out a thin dish towel, then place the paper on top. Make sure you use natural parchment that isn't coated with silicone. It isn't as slick as white parchment.

Silicone covers and lids are affordable alternatives to plastic wrap that can be used over and over again. Food-grade silicone is dishwasher, microwave and freezer safe. Silicone bowl covers and silicone tops can be stretched tightly over bowls and food items.

I would never use paper towels or anything dry to cover a yeasted dough, either during the first or second rise. A damp towel or plastic wrap are much better suited to keeping the dough from drying out.

Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.

The goal is to keep the surface of the bread from drying out. A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels. I have used both methods and haven't noticed a difference in the bread produced.

Beeswax wraps such as BeeBee Wraps are a great reusable cling film alternative. They're made from cotton coated in beeswax, making them sustainable and biodegradable. They're available in a wide variety of fun colours and patterns to suit your preferences. Beeswax wraps are easy to wipe down and clean.

The best way to cover bread dough while it's rising is by using a cloth such as a large clean tea towel or proving cloth to cover the bowl while it rises. This same cloth can also be used to cover dough directly when it's proving.

Can I use tin foil instead of plastic wrap? ›

A foil is a much thicker and more heat resistant than plastic wrap, making it perfect for covering things in the oven, like baking chicken or roasts. However, you should never use it in the microwave, for obvious reasons. A foil is also better for storing things in the freezer.

Try to avoid it if you can. Parchment paper does not let the dough breath and will actually soak up water from the dough while it proves. Then when you try to lift it out the parchment will generally tear.

I've been using parchment paper with my Breadtopia clay baker; the paper works fine and doesn't stick to the finished bread. I've tried it lightly oiled with olive oil, and last loaf I just put some corn meal in the bottom to prevent sticking. No problem.

Rolling out using baking paper means the dough will have an even thickness and won't stick to the table or baking dish. If you cut a ready sheet of paper the same size as the dish or oven tray, you can transfer the dough and the paper directly to the dish after rolling out.

Paper Bags

They are also recyclable and reusable. In addition to being more environmentally friendly, paper bags can withstand more if not the same amount of pressure or weight than plastic bags. Paper bags come in two colours. The most commonly used is brown which is used for shopping.

However, if you avoid plastic due to environmental concerns then a lint-free, damp towel will work just fine.

Dough needs to be covered during the proof, but if there's a hole in your plastic wrap or you use a cloth that doesn't create a tight seal, air exposure will cause the top of your dough to become crusty and tough. Varying air temperatures can also contribute to inconsistent or incomplete proofing.

In most circ*mstances covering dough during proofing is the best practice, as it helps keep moisture in your dough. Without covering dough, the surface is likely to dry out which will limit the rise you are looking to achieve during proofing, and it can negatively impact your crust.

If you have airtight seals on your bucket, just leave them ajar and it will be just fine! If you are using a large bowl, which I didn't take any pictures of, but are just fine to use, either put a lid or plastic wrap over the top.

The main reason dough is covered during the proofing stage is to avoid a "crust" from forming on the exterior. The crust will not only cause aesthetic issues during baking, but can also inhibit expansion during your final proof.

How long can bread sit out uncovered? ›

It can typically last for about 4 to 5 days at room temperature. Whatever you do, please do not refrigerate your bread. It will cause your bread to stale significantly faster. Depending on how recently your bread was baked, you'll want to approach bread storage slightly differently.

Wrapping in plastic (or foil) rather than cloth keeps bread soft longer. Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter.

Store bread at room temperature

I usually store bread made with active dry yeast on the counter in a cloth produce bag. With sourdough, I almost always simply store it cut-side down on a cutting board set on the counter unless I need the space to work, in which case the bread goes into a cloth produce bag.

Bread dries out when it's exposed to air and its moisture evaporates. Bread mold, on the other hand, grows in humid conditions and due to lack of airflow. The best way to prevent both staleness and mold is to store bread in a paper bag or wrapped in a breathable fabric such as linen or cotton.

Linen is durable, flexible and light, and is the best material to proof bread. Placing the dough between the folds maintains its shape, absorbs the excess moisture and prevents them from sticking to each other as they increase in size. Only a 100% linen cloth can do all these and release the dough without sticking.

It's ok to use cling film sometimes. Wherever you are in the world the conditions might mean that dough left out for a while under a cloth dries out on top, or un-avoidable draughts create a thick skin on your dough. Whatever the reason an air tight seal might help out.

Storing and packing food in reusable containers is a great start. You can also purchase reusable silicone bowl toppers to cover food in bowls, pots and pans, or even get crafty with an upside down plate, reusable cloth cover or wax wrap.

When covering food that will go in the fridge is it better to use plastic wrap / cling film or aluminium foil? Use aluminium foil if you are to consume the food within the next 24 hours. Use cling film if you are going to use food within 48 hours.

Aluminium mining is energy-intensive and polluting: per square metre, aluminium foil contributes three times as much water pollution and six times as many greenhouse gas emissions. So unless you reuse the same foil six times, cling film is better.

For oven use, replace foil with parchment paper. For food prep, wax paper is non-stick and can be an alternative to foil.

Can you cover bread with foil? ›

Foil will neithe trap the moisture adequately, nor will it retain heat, but it will slow your crust from browning too quickly. If crust is what you're going for, try adding a pan to the lower rack in your oven, then when you put your loaf in, pour a cup or two of cold water into the pan.

Yes, I've done it a few times for the same reason. If for some reason the bowl isn't big enough and the dough might touch the foil during its rise, just coat the inside of the foil with a little oil (or butter, or whatever you use to keep the dough from sticking to it).

Reusable bowl covers or storage bowls with a reusable lid: Of course, if you bake a lot you might want to upgrade to a real reusable bowl cover. These are big favorites for many King Arthur bakers. You can also find sheet pans with reusable covers for bakes like cinnamon rolls or bagels.

Aluminium foil can be a great short-term storage option, but be careful of what cake you use it with or you can end up with a disaster. Fruit cakes, sultana loaves and anything with a high acid content will corrode the foil if it comes into direct contact with it.

Butter paper also known as wrapping paper or sandwich paper is one that is only suitable for wrapping up food. You should not use butter paper for any baking purposes. Wax paper is also not a substitute of parchment paper.

Plastic wrap is the best cover for dough. It's the best at trapping moisture, and if you spray it with a light misting of oil, it won't stick to your dough. However, if you avoid plastic due to environmental concerns then a lint-free, damp towel will work just fine.

If I want to freeze food items in small portions without plastic, I'll fill muffin tins and freeze them. Once frozen, I thaw slightly, pop them out, and wrap in wax paper and foil. For larger meals, use the same method with freezer safe containers.

Aluminum foil keeps food colder than plastic wrap when food is removed from the refrigerator or freezer. In both cases, food must be wrapped tightly with no holes. Aluminum foil is also better for keeping in oxygen and moisture.

If you don't have plastic wrap, opt for a plastic zip-top bag. Store these wrapped cakes on the counter at room temperature, and they'll keep for about a week before starting to stale on you. Oil-based cakes tend to keep a day or two longer than butter-based ones.

Is it safe to cover food with aluminum foil? ›

Aluminum foil isn't considered dangerous, but it can increase the aluminum content of your diet by a small amount. If you are concerned about the amount of aluminum in your diet, you may want to stop cooking with aluminum foil. However, the amount of aluminum that foil contributes to your diet is likely insignificant.

Baking paper – also known as bakery paper or parchment paper, as it is often called especially in the US – is greaseproof paper that is used for baking and cooking.

Parchment is a non-toxic, grease- and moisture-resistant paper specially treated for oven use, and can withstand temperatures up to 450 degrees Fahrenheit.

Butcher paper, or Kraft paper, is a type of coarse, sturdy paper, ideal for wrapping meat and fish. It is widely used among fishmongers, butchers and even crafters.