Alexei Volkov
Plastic is commonly used in baking, from plastic bowls and containers to plastic wrap, bags, and sandwich bags. However, the environmental impact of single-use plastic is a growing concern for many home bakers. This raises the question: how can plastic be replaced in baking? Alternatives to plastic wrap include beeswax wrap, tea towels, plates, pans, lids, and reusable bowl covers. Plastic bowls can be replaced with glass or heat-proofed bowls, and plastic containers can be substituted with reusable storage containers. These options not only reduce plastic waste but also provide effective solutions for covering, storing, and rising dough.
| Characteristics | Values |
|---|---|
| Alternative to plastic wrap for covering dough | Bee's Wrap, tea towel, wax paper, parchment paper, silicon baking mats, plates, pans, lids, reusable bowl covers, storage bowls with a reusable lid |
| Alternative to plastic bags for storing dough | Reusable bags, storage containers with lids, lined baskets, large mixing bowls |
| Alternative to plastic bowls for dough rising | Glass or heat-proof bowls with lids |
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What You'll Learn
Alternatives to plastic wrap for covering dough
Plastic wrap is widely used in baking to cover and store dough. However, it contributes to the global plastic pollution crisis. Here are some alternatives to plastic wrap for covering dough:
Beeswax Wraps
Beeswax wraps are washable, reusable, and fully biodegradable. They can be used to cover bowls and pans and are also suitable for wrapping dough while it chills. They are a great alternative to plastic wrap as they cling, stick, and seal like plastic. Beeswax wraps are also used for wrapping bread to keep it fresh.
Reusable Bowl Covers
Reusable bowl covers or storage bowls with reusable lids are a good investment for frequent bakers. Sheet pans with reusable covers are available for bakes like cinnamon rolls or bagels. Silicone bowl covers are another alternative. They seal airtight and can be used to cover bowls of food for reheating or thawing in a microwave oven.
Plates, Pans, and Lids
Using a plate, pan, or saucepan lid to cover dough in a bowl is a simple and effective method. Ensure that the cover is big enough to cover the bowl opening and flat enough to be fully flush with the rim. This creates a nice DIY reusable bowl cover.
Tea Towels or Damp Cloth
Using a tea towel or a damp cloth to cover rising bread dough is a traditional method. A damp cloth can also be placed over plastic shower cap-like bowl covers or plastic bags to prevent the dough from drying out.
Storage Containers
Storing dough in a storage container with a lid is another alternative to plastic wrap. Lightly oiling the surface of the dough before refrigerating it can help keep it from drying out.
Other Alternatives
Other alternatives to plastic wrap include using shower caps, plastic bags, or inverted bowls to cover the dough. When using a plastic bag, it can be cut open to create a larger area for covering the dough.
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Alternatives to plastic bowls for dough rising
Plastic bowls are commonly used for dough rising as they are good at retaining heat, which makes the dough rise faster. However, there are alternatives to using plastic bowls for dough rising. The main issue with using alternative materials is that they lose heat faster, which can slow down the rising process.
One alternative is to use glass, metal, or ceramic bowls. These materials are known for losing heat quickly, so the dough may not rise as quickly as it would in a plastic bowl. However, these bowls are still large enough to fit the dough and give you enough space to get your hands inside and knead it. Another option is to use a large pot lid or a sheet tray to cover the bowl. Just make sure that the seal is tight enough to prevent any air movement.
Another option is to use a food-safe trash bag to cover the bowl of dough. This can be a more cost-effective option, as you can use the bag a few times before using it as a trash bag. You can also use a damp kitchen towel, a shower cap, or plastic wrap to cover the bowl. These options will give the dough enough space to breathe while also locking in moisture.
If you're looking for a more environmentally friendly option, you can try using Bee's Wrap. It is a washable, reusable, and fully biodegradable wrap that can be used to cover bowls and pans and is also great for wrapping pie dough. You can also use plates, pans, and lids to cover bowls, as long as they are big enough to cover the bowl opening and flat enough to be fully flush to the rim.
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Reusing plastic bags for covering dough
Plastic wrap is a common choice for covering dough, but it is not environmentally friendly. There are several ways to cover dough without using plastic wrap, and some methods even reuse plastic bags.
One way to reuse plastic bags for covering dough is to cut them down the middle and wrap them over the dough, securing them with a rubber band. This method is described by a baker on the King Arthur Baking blog, who also notes that they try to reuse whatever plastic comes into their household. While this method does still involve using plastic, it extends the life of the plastic bag and delays it from being discarded.
Another way to reuse plastic is to use plastic bread bags to cover bannetons, or baskets for rising dough. This method is suggested on a Reddit thread about how to cover dough without using plastic wrap.
In addition to reusing plastic, there are other alternatives to plastic wrap for covering dough. These include using beeswrap, plates or pans with lids, reusable bowl covers, tea towels, shower caps, wax paper, parchment paper, tin foil, and storage containers with lids.
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Using plastic wrap for dough in the fridge
Plastic wrap is a commonly used product in baking, particularly for covering bread dough. It is used to cover bowls and pans, as well as wrap dough while it chills in the fridge. However, as it is a single-use plastic product, there are alternative options that can be used instead of plastic wrap.
When placing dough in the fridge, it is important to keep it covered to prevent it from drying out and to retain moisture. A common alternative to plastic wrap is a tea towel or dish towel. This is a traditional method that has been used for a long time, even before disposable wraps were available. The towel is placed over the bowl or basket containing the dough. It is important to ensure that the towel is damp, as a dry towel can wick moisture away from the dough.
Another option is to use a plate, pan, or saucepan lid that is large enough to cover the bowl and prevent the dough from drying out. Reusable bowl covers or storage bowls with reusable lids are also available, which provide a more durable alternative to plastic wrap.
For those who wish to continue using plastic wrap, there are ways to reduce waste. One option is to reuse plastic bags, such as bread bags, by cutting them down the middle and securing them around the dough with a rubber band. This reduces the amount of new plastic being used.
Additionally, when using plastic wrap, it is not necessary to tightly seal the dough. Leaving the wrap loose allows for air to escape and for the dough to increase in volume. This can help prevent the dough from becoming contaminated or affected by other foods in the fridge.
In summary, while plastic wrap is commonly used for covering dough in the fridge, there are several alternatives available, such as tea towels, plates, and reusable lids. These options help reduce the use of single-use plastics and provide effective ways to cover and store dough.
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Plastic wrap vs. kitchen towel for dough
When it comes to covering dough, there are several options available, each with its own advantages and disadvantages. Two of the most commonly used methods are plastic wrap and kitchen towels.
Plastic wrap is a popular choice for covering dough due to its effectiveness in trapping moisture and humidity. It creates a non-porous, tight-fitting barrier that prevents the dough from drying out and helps maintain a consistent temperature. Plastic wrap is also convenient and easy to use, requiring less maintenance than other methods. Additionally, spraying it with a light mist of oil can prevent sticking to the dough. However, one significant drawback of plastic wrap is its environmental impact, as it contributes to plastic waste.
Kitchen towels, on the other hand, have been traditionally used for covering dough and are still favoured by many bakers. They are reusable, cost-effective, and easily accessible. When dampened, kitchen towels effectively trap humidity and retain moisture, creating a humid environment for the dough to rise. They are also permeable to air, allowing gases produced during fermentation to escape. However, one of the main concerns with using kitchen towels is the potential for sticking to the dough, especially if lint-free towels are not used. Additionally, in dry environments, kitchen towels may require frequent re-wetting to maintain their effectiveness.
The choice between plastic wrap and kitchen towels ultimately depends on personal preferences, convenience, and environmental considerations. Plastic wrap offers superior moisture retention and convenience but raises environmental concerns. Kitchen towels are a more traditional, cost-effective, and reusable option but may require more attention to prevent sticking and ensure they remain damp.
Other alternatives to consider include beeswax wraps, plastic shower caps, silicone bowl covers, and glass mixing bowls with fitted lids, each offering unique advantages and disadvantages in terms of functionality, reusability, and environmental impact.
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Frequently asked questions
Alternatives to plastic wrap include Bee’s Wrap, plates, pans, lids, reusable bowl covers, storage bowls with reusable lids, tea towels, and silicon baking mats.
Yes, dough can rise in a plastic bowl. It is important to ensure that the bowl is large enough to accommodate the expansion of the dough.
Dough can be stored in the fridge in a storage container with a lid. It is recommended to lightly oil the surface of the dough before refrigerating it.
Condensation can be prevented by maximising the surface area of the dough exposed to cold air and minimising excess air space in the bag.
