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Artisan bread question

mendogurl Aug 15, 2009 02:03 PM

Can I store the dough in a glass container instead of plastic?

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  1. The Professor RE: mendogurl Aug 15, 2009 02:19 PM

    I can't think of a single reason why not...I prefer glass over plastic myself.

    1 Reply
    1. re: The Professor
      mendogurl RE: The Professor Aug 15, 2009 02:55 PM

      Me either. But it is never mentioned anywhere. I was wondering if it the plastic was less airtight, or if it was just that everyone uses plastic for everything.
      I too prefer glass.

    2. b
      ballatori RE: mendogurl Aug 15, 2009 02:54 PM

      sure you can. grazia ballatori

      7 Replies
      1. re: ballatori
        Father Kitchen RE: ballatori Aug 15, 2009 04:37 PM

        Of course. In fact, if you are storing a dought that produces acid--e.g. a sourdough--glass is preferable. The acids in sourdough starters will dissolve some plastics--witness a peanut butter jar that failed as a starter container.

        1. re: Father Kitchen
          mendogurl RE: Father Kitchen Aug 15, 2009 05:08 PM

          I thought so too, but as I read the recipe further it said DO NOT use a glass jar with a screw or or flip top, as the gas could make it explode ?????
          Never heard of such a thing, but this is the artisan bread in 5 minutes thing...thought it might be different than any bread I've ever made.

          1. re: mendogurl
            greygarious RE: mendogurl Aug 15, 2009 05:26 PM

            The isue is the gas pressure - if you use glass just lay the lid over it, without screwing it on. They want you to leave plastic slightly open or loosely covered, as well.

            1. re: greygarious
              mendogurl RE: greygarious Aug 15, 2009 05:43 PM

              Excellent, that's what I thought.
              Thanks !

              1. re: greygarious
                karykat RE: greygarious Aug 19, 2009 09:02 AM

                I agree. But don't think you need to leave it too loose. I left the lid to my plastic container ajar and the dough ended up with kind of a crust on it that I had to throw out. Another chowhound had this experience too. I learned from one of the authors (and I don't remember if it was online or at a class she gave here) that you can put the plastic lid on, but just not to tighten it hard.

                It would be good to experiment, say by covering the glass container with some saran, or with a plate, so that the top would "give" if there were gases pressing on it, but that it would still generally keep air out.

                And you could always ask Zoe via her blog too.

                1. re: karykat
                  Father Kitchen RE: karykat Aug 19, 2009 12:02 PM

                  When I am proofing dough in a container, I very lightly oil plastic wrap and drape it down the inside of the container so that it rests on top of the dough, leaving no air space that would cause the dought to dry out. As the dough expands, the wrap moves up the container with it.

              2. re: mendogurl
                Father Kitchen RE: mendogurl Aug 18, 2009 07:15 PM

                I use a pyrex beaker and cover it with plastic wrap. Nothing to explode and no lip to catch dough on, so it is easy to clean.

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