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Did you give it a light coat of olive oil? I always let my dough ferment a few days in the fridge in a sealed container and make a wet dough which is enough to keep it from getting a skin on it. Just hope you don't have to manage a humidor in that climate .
I do use oil during the rise. Then I split it into two balls, degas a bit, re-roll into two balls and let sit under a damp tea towel for a couple hours. I get the skin during that last part. Using oil after I reform into two balls would probably work...