If you bake your own bread, you probably already know that you need to set the dough aside and let it rise for a period of time. He needs to be standing in a bowl while doing this so the dough is supported and doesn’t tear apart—but what kind of bowl should you use?
The best type of bowl for rising the dough is a plastic or stainless steel bowl. This is the best option for proving your dough as both materials retain heat, allowing your dough to rise slightly faster than, say, a ceramic bowl. However, you can use shells made of other materials if you prefer.
We will use this article to learn more about what type of bowl is best for proving bread dough.
What Kind of Bowl Should You Rise Bread In?
If you want your bread to rise quickly, you’ll probably opt for a plastic or stainless steel bowl. These materials are both good at retaining heat, which means they promote faster yeast activity and proofing. Your dough will therefore be ready to bake a little sooner than if you use a material that does not retain heat well.
Some people prefer to buy tall buckets that are specifically designed for dough rising. These are generally made of plastic, so they retain heat well, and their height also lets you tell when the dough has doubled in size. They can be a good option, but they tend to be a dedicated tool and you don’t really need one.
If you’re on a budget or your kitchen is too small for fancy appliances, just use a plastic or stainless steel bowl and watch the size increase for yourself.
You may wonder if you can use other materials if you don’t have plastic or stainless steel. You certainly can; The dough will still rise, just a little slower. You can prove dough in:
- Glass
- pottery
- Wood
- plastic
- earthenware
- China
- bamboo
- stole
The next question might be what benefit you get by using the right material. The simple answer is that you’ll probably notice a small improvement, but nothing significant.
See also: Why is my dough not smooth after kneading?
Can you proof dough in a mixing bowl?
Instead of transferring the batter from your mixing bowl to another bowl to proof it, it often makes more sense to just proof it in the mixing bowl. This reduces the subsequent cleaning effort.
However, there are a few things you should do before you let the dough rise. First lift it out of the bowl and then coat the bowl with a thin layer of oil. This stops the dough from sticking and makes it easier to lift out later.
Next you need to make sure the dough is covered. Put it back in the bowl and then cover the top. You can use cling film or a damp tea towel for this. This keeps the outside of your dough from becoming leathery and dry and ensures it has good texture after baking.
If you really want to speed up the proofing process and your mixing bowl is glass (which doesn’t retain heat well), you can transfer the batter to another bowl. You won’t make a significant profit, however, and you’ll have to wash an extra bowl when you’re done baking.
Can you prove dough in plastic?
Opinions differ on this, but for now the consensus is that food-grade plastic is safe for bread rising. Some people are concerned that plastic can leach chemicals into your food that can cause long-term health problems, but most people find that food-grade plastic is fine.
Plastic has the benefit of trapping heat against the dough and helping it rise well. Dough tubs are usually plastic, and they’re especially useful when you’re making large batches of dough. Just buy a large bucket and you can proof your dough in it instead of dividing it into multiple containers.
Your dough shouldn’t react to plastic, and you shouldn’t have any trouble rising it in a plastic bowl. However, if you’re going to put your dough in a warm oven or somewhere hot for it to rise, you need to make sure it’s not hot enough to risk melting the plastic.
This probably won’t be a problem, but keep this in mind and use caution when heating plastic containers.
What should you avoid letting dough rise in?
It is generally not recommended to proof dough in an aluminum bowl. This is because, in some cases, the dough can react with the aluminum. This usually only occurs when you’re making an acidic dough like sourdough, but it’s still worth being aware of.
Most bread dough comes out well when it’s risen in an aluminum bowl, but many cooks prefer to avoid it anyway.
frequently asked Questions
Can you use old plastic bowls?
You can, but if your plastic bowl has been used for years and is scratched in places, your batter is more likely to stick to it. Try to use plastic containers that are in good condition and oil them well before leaving the dough in them.
Should you put the bowl in a hot place?
You want your bread dough to be warm but not hot. The optimal testing temperature is between 75 and 78 degrees F.
Conclusion
Bread dough can rise in almost any container, although plastic and stainless steel bowls will trap heat and increase the rising speed slightly.
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