- Use one that is large enough to hold a full batch (about 6qts), the dough needs plenty of room to grow! Obviously a larger one if you are doubling and smaller for half batch.
- Make sure that it has a lid, to prevent a tough skin from forming on your dough.
- Make sure that lid is not airtight, you want the gases from the yeast to escape or you will get a crazy alcohol smell building up in your bucket. If you have airtight seals on your bucket, just leave them ajar and it will be just fine!
- If you are using a large bowl, which I didn't take any pictures of, but are just fine to use, either put a lid or plastic wrap over the top.
My Bucket Collection (the dough that lives within:day 5) and a loaf of bread!
Several of you have had questions about the right type of bucket to be using when storing your dough from "Artisan Bread in Five Minutes a Day". I have many that fit the bill beautifully, these are just a few! It depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines to storing your dough in a bucket: