If you’ve ever made bread that had a long proofing or fermentation time, you may have noticed a tough crust form on top of the dough. It’s annoying to remove, but easy to prevent; you just need some cooking spray. Photo by Rebecca Siegel.
A “crust” on a loaf of bread may not seem like that big of a deal, but this isn’t the good kind. A crust that forms during proofing or fermentation makes shaping the loaf super frustrating, and separating the hardened region from the rest of the dough is almost impossible. To keep bread dough nice and supple while it rises or ferments all you have to do is give the top a quick hit with some nonstick vegetable-oil spray. This will keep the top of the dough from drying out and hardening, preventing all of that crusty nonsense.