Question on the MotherEarth bread in the fridge

[NMDemDist2]

they don't want a air tight seal cover on it, so just slap a plate on top of the bowl? or just stick a piece of plastic wrap on the dough?

what?

TIA you guys

:hi:

edit to add, is a stainless steel bowl ok? or is ceramic better?

[supernova]

1. I have plastic wrap on mine

with a few holes punched in the top to let gases escape.

I'm thinking of adding some white flour to the rest of mine tonight and cooking it.

:hi:

[NMDemDist2]

2. and the 5 QT thing is killing me

I have a 4 QT Cambro that would probably be great but they're saying it's not big enough



but it's polycarbonate.....

I have some big glass jars like bar olives come in but I'm wondering if those will fit in the fridge even

:banghead:

[supernova]

5. That's why I halved the recipe

:rofl:

I don't have any big containers. :D

Although, the article says you can freeze portions you don't want to use right away.

[NMDemDist2]

7. that's probably not a bad idea for the first shot

my mixer bowl is big enough but I don't want it in the fridge

[NMDemDist2]

3. I was thinking the wrap would just let the gas escape with no holes

I was thinking of putting it ON the dough but not sealing the edge of the bowl with it

:shrug:

[supernova]

4. That would work

:thumbsup:

[hippywife]

6. I used one of those

cheap plastic pitchers they sell all summer long (need to find something not plastic), you know with the lid that turns to seal it or strain or pour it. It did dry out on the top some but I kneaded that back into the rest of it and baked it. Couldn't tell it had ever dried out at all.

The one I used was like these: http://www.librausa.com/products.php?cat_id=15&sub_categoryID=24

They do give some examples of appropriate containers on their website. Just don't overthink it, tho. Just find an appropriate size container that the lid doesn't snap tight on.

:hi:

[NMDemDist2]

8. so you halved the recipe then?

if I do that my Cambro will work well I think....

(see my first response to supernova above) I have the one in the back in the center that's full of some white stuff

[hippywife]

9. Yes.

There are only two of us. We can't possibly go through that much bread in a week.

[Stinky The Clown]

13. Just don't seal your cambro

The fermentation produces gas. If the sealed container gets all gassy and then farts ..........

[NMDemDist2]

14. Stinky!!!!!!!!

you are so bad!!!

:spank:


:rofl:

[troubleinwinter]

10. 5 qt. cambro on Amazon

the bucket is about $3.50 & a lid about $1.50, (the white ones are cheaper than the clear ones) BUTTTTT...

I went to a Dollar store yesterday and got a set of 7, 5, 4, 3 & 1 liter plastic containers with lids for $6 total. (actually, they are sorta strange sizes... 4.73 liters = 4.998 quarts... close enough for me). The 7 liter is about right to hold a 10 lb. bag of flour.

I have my first batch mixed up an hour ago, settin' on the counter. I think I'll just leave the lid sitting on top, not-snapped-closed. I think the point is just to let the air escape. I think a plate on top or saran with a hole would work fine.

I'd think glass or steel bowl would be just fine.

I don't have a baking stone, so went to the hardware store & got a large terra cotta saucer (not pot) and seasoned it in the oven today. A lot of bread folks use these, so we shall see. $5 bucks for a big saucer beats a $60 stone when yer just tryin' this out!

[NMDemDist2]

11. lucky for me, I have a pizza stone from the Scottsdale Goodwill

I'm gonna halve the recipe this first round

if I like it, I can let it do the rise in my mixer bowl and then freeze half and let the other half live in the 4 QT Cambro

[Lucinda]

12. Mine goes into a big bowl with a little wax paper and then a

loose scrunch of foil over the top. I'm on my second batch and it works fine. Keeps the odors out but lets the gas escape.

We're looking for a proper container though. I'm using my largest stainless mixing bowl right now and I wwnt it back!

[NMDemDist2]

15. well I have a big assed mixing bowl but just don't want to give up the

room for it in the fridge

sounds like from the responses it's a pretty forgiving recipe

[Lucinda]

16. It has been very forgiving for me.

And it appears to be a good base to experiment with too!

[sazemisery]

17. I had Lock & Lock containers and took the gasket out

I have the 9.5 qt size (lots of room left after rising) and the 4.23 qt size (pushed the top off while rising), like this one:



Has anyone tried ebay for bargains?

[Lucinda]

19. if I don't find anything locally this weekend I'm going to shop online.

Ebay is usually a first stop for me.

[Phoebe Loosinhouse]

18. I bought a large plastic bowl at Krogers for $3.75 and I put one of my

old round 12" metal skillet covers over the bread. The cover sinks into the bowl a little bit and it works great. Not airtight, but keeps the dough from drying out.

And yes, I have been halving the recipe.

I don't know why they keep saying plastic for the container. I had a huge stainless steel bowl that would have worked, but I said to myself there must be some reason for this insistance on plastic - I just don't know what it is.

[NMDemDist2]

20. i wonder since they recommend to put the new batch right into the old container

if the plastic doesn't hold some of the aroma and yeasty critters in it, unlike a stainless or glass bowl that aids in the flavor development??

:shrug: