Will an airtight container negatively affect yeast growth / dough expansion?
I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours.
I normally cover the mix tightly with plastic wrap, and it will bulge slightly, maybe up to 1cm at the centre with ~ 500g proved dough at the end of the time.
In the interests of saving waste, I have invested in a set of stainless steel bowls, which have relatively rigid lids with a double airtight seal. They are a push fit rather than clip over variety, so in theory if the CO2 production is excessive, they would pop off.
Will using these bowls have a detrimental effect on the quality of the dough if the lid stays on for the full duration? Or have I wasted my money here and could have just replaced the cling film with a large plate?
Best Answer
This should not impact your rise at all, unless the container is too small to allow for dough expansion. In which case, you might have a mess on your hands. Many people (me included) use sealable containers, though I more frequently just use a clean kitchen towel (a plate would work too), the idea is just to keep the dough from drying.
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2 Answers. Show activity on this post. This should not impact your rise at all, unless the container is too small to allow for dough expansion.Can dough rise in an airtight container?
Lidded ContainersUsing glass or plastic containers that have airtight lids are perfect for allowing your dough to rise properly. What is this? Any food-safe works, but you need to make sure that the lid is tight-fitting in order to get the best results.Why were the yeast placed in an airtight container?
Proper storage is paramount if you want to save yourself a last-minute dash to the grocery store. "Storing yeast in an airtight container, away from moisture, is best," Philp says. "If it gets wet it may mold or spoil. Keep it dry and mold won't be an issue."Does dough have to be airtight?
Unfortunately, it can be hard to get proofing right. Dough needs to be covered during the proof, but if there's a hole in your plastic wrap or you use a cloth that doesn't create a tight seal, air exposure will cause the top of your dough to become crusty and tough.Are dough boxes airtight?
Most containers are not completely airtight. If you are worried that something like a cambro container seals too tightly, you can cover it with a baking tray or square plate, rather than the original lid. Alternatively, just poke a few holes in the lid.Does Mixing Salt \u0026 Yeast Have a Negative Effect on Fermentation?
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Answer 2
I agree with @moscafj.
However, one consideration might be anaerobic respiration rather than aerobic - resulting in some alcohol being produced.
Over normal rising times I don't think this will reach any level that might either kill the yeast (around 10-12% usually) or produce intoxication of the consumer, but it might well produce a moderate amount of lactic acid, which could result in a slightly sour taste to the bread.
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