Is there a way to second-rise a wet dough in the same container?
I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin".
But I am baking a wet dough too frequently to appreciate a counter that needs cleaning so often.
Is there a way to second-rise a wet dough in the same container?
Update
The basic steps (I use) are (ref):
- First Rise Mix (by a spoon works well; unlike a traditional drier dough, the heat from your fingers is not needed). Let rise/ferment for 12+ hours. I started with a flour:water weight ratio of 1:1, but that invariably remains too wet all the way. I'm working my way down and am at 10 parts flour to 9 parts water. I'm also working my way considerably up from what Jim Lahey @Sullivan St Bakery suggested, and am at 3/4 teaspoon dry yeast for each 400g flour (that's just under 1lb=453.6g) to get improved puffing with nice big pockets of air.
- Second Rise Pour on a floured clean surface. Shape (again, with your hands or with utensils). Fold to create seams where it will open (or else slice the top after pouring into the preheated container). Let rise for 1-3 hours.
- Baking Transfer the dough to a preheated closed heavy container. It's nice if you dust (flour, cornmeal, ..) on top.
The critical steps to save cleaning are "pour" and "transfer". Pouring (step 2) means to pour the dough as a lump. Transfering (step 3) means to carry the dough to the preheated baking vessel.
Best Answer
Regardless of what you mean by "the same container", and of your definition of "wet" dough (your recipes only have 70 and 75% hydration, which is rather average) you cannot save yourself a cleaning step.
When you take out your dough for the second rising, you have to knead it - without a kneading in between, there is no "second rise" per definition. The only way to not having to clean anything would be if you would knead it in the container in which it was rising. And this won't work well for several reasons.
- Container size/shape. To knead a ball of dough, you need a container which is noticeably wider than the ball of dough (or, instead of a container, a flat surface). But for rising dough, you need a container which is as wide as the ball. If it is too wide, you will have a huge surface for drying out, and the thin shape will also change its temperature too quickly, which is suboptimal.
- Stickiness. You won't be able to take an overnight-risen ball of dough out of its container in one piece, there will be tiny pieces sticking to the bottom and walls. And before you start kneading, you have to prepare the kneading surface by flouring it. And the surface has to be clean - you cannot have small pieces of dough already sticking to it, or these will bind with the flour to make terribly hard pieces of dough, which then embed themselves into the bread dough, creating unpleasant lumps in the bread. So at this point, you would have to transfer the ball to a second container or surface, wash the first container, dry it, flour it, then knead the dough in it, then wash the second container/surface.
I cannot see a way to avoid the problems caused to stickiness - if you oil the container, it has to be clean and dry before that too, and if you raise the bread in flour, you will afterwards get too hard a bread if you do the intermediate knead in that flour. So, you do need a separate container for rising and a separate one for kneading.
Pictures about "Is there a way to second-rise a wet dough in the same container?"
How do you rescue dough that is too wet?
If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down. To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top.How do you second rise bread?
This will keep yeast from dying during the extra development and causing off flavors. With a single rise it doesn't matter, but you don't want the dough just to sit around in its same basic arrangement for the second go around.What happens if you only let bread rise once?
Dough that's allowed to rise twice will have a better crumb structure, oven spring, and flavor. Dough that's only risen once is more likely to have an uneven crumb and a more simple flavor. A second rise always produces more optimal results.88: WHY is My Dough STILL STICKY? - Bake with Jack
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: veeterzy, lalesh aldarwish, veeterzy, lalesh aldarwish