Lightly cover the bowl with
an oiled piece of plastic wrap and let it sit in a warm place for 2 - 3 hours.
Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with
an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with
an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).
Place dough balls on a lightly floured surface and cover with
an oiled piece of plastic wrap, then a clean dish towel.
Scrape down the sides of the bowl and cover with a lightly
oiled piece of plastic wrap.
Cover with
an oiled piece of plastic wrap.
Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with
an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
Not exact matches
Spray a
piece of plastic wrap with non-stick spray (mine was olive
oil), lay it lightly over the bread and then cover the
plastic with a tea towel and place the pan on the stove.
Place a large
piece of parchment paper, wax paper, or
plastic wrap (lightly greased with coconut or vegetable
oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or
plastic wrap to cover.
Cover the bowl with a lightly
oiled or sprayed
piece of plastic wrap and place in a warm, draft - free spot until the dough has at least doubled in volume and there are delicate bubbles across the surface, 1 1/2 to 2 hours.
Cover the tops with a lightly
oiled or sprayed
piece of plastic wrap.