Unpopular opinion: glass bowls are worse for proofing dough than plastic

I was at King Arthur Flour's baking class in Vermont last weekend. The instructor swore by glass bowls for proofing. But I switched to a plastic tub last year and my rise times are way more consistent. Glass holds too much cold from the countertop. Anyone else notice a difference with their dough proofing vessels?

2 comments

2 Comments

faithb7819d ago

Dude, is proofing bowl material really that deep? I mean, if your dough is rising fine who cares what it's in. Feels like this is just another baking forum argument over nothing.

john43019d ago

Totally get where youre coming from @faithb78 but hear me out. Stainless steel vs glass vs ceramic really does change how the dough behaves because of how fast each material cools or holds heat. I switched from glass to a thick ceramic bowl last year and my dough stopped sticking so bad and the rise got way more even. Plastic can work too but it scratches over time and bacteria hides in those marks which grosses me out. You might not notice the difference right away but after a few bakes it adds up especially with wetter doughs. So yeah its not just some pointless argument its about getting the same results every time without fighting your tools.