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Dropped $90 on a proofing basket set and my sourdough still spreads flat
I bake in my Denver kitchen and it's dry as a bone in winter, so maybe the dough is just drying out before it gets any lift. Anyone got a trick for keeping steam going without a fancy setup?
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butler.mark11d ago
The "dry as a bone in winter" thing is probably your whole problem, not the basket. When the air is that dry, the outside of the dough forms a skin fast and that skin fights the rise, so it spreads instead. Try proofing in a closed container with a damp towel over the top, or stick the whole basket inside a big plastic bag and trap some air in there with it. You can also boil a mug of water and set it in the oven with the dough, cold oven, door shut, and the steam hangs around for hours. Cheap and it works better than any fancy proofing box.
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