Mom-ninja. Posted April 11, 2017 Share Posted April 11, 2017 For anyone who does this method for baking bread, what do you use for the dough container? Do you use glass or stoneware? Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted April 11, 2017 Share Posted April 11, 2017 I used a plastic container with a lid. I wouldn't put the lid on tightly, just lay it on top while it stored in the refrigerator. Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted April 11, 2017 Share Posted April 11, 2017 I have a dedicated plastic container with a lid. I have also used a stoneware bowl with saran wrap. Anything non-metallic will work provided you have that moisture seal. Quote Link to comment Share on other sites More sharing options...
Noreen Claire Posted April 11, 2017 Share Posted April 11, 2017 I use this container. 1 Quote Link to comment Share on other sites More sharing options...
thessa516 Posted April 11, 2017 Share Posted April 11, 2017 I love my set of pyrex mixing bowls with lids. Most of the time I use the largest bowl. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 11, 2017 Share Posted April 11, 2017 (edited) The first big enough thing I see. If fridge space is at a premium I even grab my 2qt beverage pitcher. If you're making some the day you mix it (and I always do) you don't need a giant container in your fridge. Edited April 11, 2017 by KungFuPanda 1 Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted April 12, 2017 Author Share Posted April 12, 2017 Thanks everyone Quote Link to comment Share on other sites More sharing options...
Alessandra Posted April 12, 2017 Share Posted April 12, 2017 I use this container. I like this one too. 1 Quote Link to comment Share on other sites More sharing options...
Noreen Claire Posted April 12, 2017 Share Posted April 12, 2017 FWIW, a regular recipe (using 2lbs flour) is two loaves of bread here. After the first loaf is made, if space is at a premium in the fridge, I will move the rest of the dough to a large pyrex bowl and cover with plastic wrap. Though, KungFuPanda's idea of using a 2qt beverage pitcher sounds like a good idea - it's taller and skinnier. I'll have to give that a try! Quote Link to comment Share on other sites More sharing options...
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