Need help with oven proofing bread dough with moisture, covered or not?

[tfmc]

I typically proof my pretzel roll dough in the oven for about 30-40 minutes.
About 15-20 minutes before I put the dough in the oven, I turn on the oven light and then put a pan of the hottest water I can get out of my tap, which is about 130 degrees.
That created a nice steamy warm moist environment for the dough.
My question is,
I usually put the glass bowl containing the dough covered with plastic wrap in the warmed moist oven and I wanted to know if it should be covered or left uncovered to rise?
The recipe I use calls for 1 - 1 1/2 hours for the dough to double in size while sitting on the counter. The dough rises nicely in the oven and only takes about 30 to 40 minutes until the dough is pressed up against the plastic wrap. The dough comes out so soft. Will the texture change if I leave it in the moist warm oven uncovered?
Thanx in advance.
The Fishman.

 

[lucia2024]

Dough needs to be covered in order not to create a dry crust that will hinder your dough from expanding. I cover my bread but I don't use plastic, I brush a little bit of olive oil on my bread and then I cover it with a clean cotton kitchen towel. Works like a charm every time.

 

[tfmc]

Thanx for the reply.
another question, Even if the inside of the oven is steamy from the hot water in the pan below the bowl?
Thanx again.

 

[retired baker]

Thanx for the reply.
another question, Even if the inside of the oven is steamy from the hot water in the pan below the bowl?
Thanx again.

dough is never covered in a steam proofer,
but at home it all depends whether you can get enough steam.
its easy to tell the difference, if the dough has a skin after proofing its a bit too dry in the oven.
or..if you touch the dough and it sticks to your finger, you have plenty enough, add heat.
but if you can't keep enough steam going just seal it with plastic and forget the steam.

 

[Norcalbaker59]

I typically proof my pretzel roll dough in the oven for about 30-40 minutes.
About 15-20 minutes before I put the dough in the oven, I turn on the oven light and then put a pan of the hottest water I can get out of my tap, which is about 130 degrees.
That created a nice steamy warm moist environment for the dough.
My question is,
I usually put the glass bowl containing the dough covered with plastic wrap in the warmed moist oven and I wanted to know if it should be covered or left uncovered to rise?
The recipe I use calls for 1 - 1 1/2 hours for the dough to double in size while sitting on the counter. The dough rises nicely in the oven and only takes about 30 to 40 minutes until the dough is pressed up against the plastic wrap. The dough comes out so soft. Will the texture change if I leave it in the moist warm oven uncovered?
Thanx in advance.
The Fishman.

The purpose of relative humidity in a proofer is to prevent dough from drying out and forming a skin without the need to cover it.

The ideal proofing conditions are about 83°F with 85% relative humidity.

A humidity meter with a built-in temperature gauge is relatively inexpensive and can assist in setting up your oven for proofing.

Keep in mind that finding the right balance of temperature and humidity in an oven can be challenging, as every oven retains heat differently. In my experience, my oven temperature usually stayed in the high 80s, occasionally reaching the low 90s when I achieved the correct humidity level.

If creating the ideal environment proves too difficult, you can simply cover the dough container with plastic.

 

[Jessie_Roos]

Your method for proofing dough sounds great! Creating a warm, steamy environment really helps with the rise and keeps the dough nice and soft. As for your question about covering the dough, here are a few thoughts:

1. Keeping It Covered: Keeping the dough covered with plastic wrap (or a damp kitchen towel) is usually a good idea. This helps prevent the surface of the dough from drying out, which can create a tough skin. Since you’ve noticed that your dough rises nicely while covered, I’d recommend sticking with that method to maintain that soft texture.
2. Uncovered Proofing: If you decide to proof the dough uncovered in the warm oven, it might rise even more quickly due to the steam, but there’s a risk that the surface could dry out. If the surface dries, it may lead to a crust forming, which could impact the texture of your rolls when they bake. However, if you’re in a very humid environment, this might not be a significant issue.
3. Experimenting: If you’re curious about the texture change, you could try a small batch uncovered to see how it compares to the covered method. Just keep an eye on it, especially in that steamy environment.

Overall, it sounds like you’ve found a great technique that works for you, so I’d recommend sticking with the covered method for the best results. Happy baking, and I can't wait to hear how your pretzel rolls turn out! Get more info.

 

[tfmc]

Thank you for all the replies!
I will keep doing it as I always have, covered with plastic wrap.
The rolls come out fantastic with a really soft dough!

 

[juan witmore]

To properly proof bread dough while maintaining moisture, cover it with a damp cloth or lightly oiled plastic wrap to prevent it from drying out. Alternatively, you can create a warm environment by placing the dough in a preheated oven (on the lowest setting for just a minute, then turned off) with the door slightly ajar, or use a proofing box if you have one. Some bakers also mist the dough lightly with water before covering it. These methods help create a warm and humid environment, which is ideal for dough rising. Happy baking!