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Why does nobody talk about the plastic bag proof trick for dough that keeps drying out
Every loaf I made in my kitchen kept getting a tough skin on top while it sat out to rise, and I tried a damp towel for about 3 weeks with no luck. What finally worked was dropping the whole bowl into a big clear plastic bag and tying it off, keeps the air from moving over the dough. Has anyone else had a problem with the surface crusting before the second rise?
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