Excessive surface moisture can lead to the formation of a film on the dough, making it more prone to gas escaping, which in turn increases the likelihood of blisters forming.
Surface Moisture on Dough
- Ensure that the dough temperature is adequately increased before placing it in the proofing chamber.
- When transferring dough, do not put it in the proofing chamber while it is still cold or when it’s thawing uncovered, as it can cause moisture from the air to adhere to the dough surface.
- When using dough thawed on the same day, be sure to cover it securely with plastic wrap to prevent excessive surface moisture.