Pitch
Been wondering about your dough and the proving box.
Do you slow prove in the fridge for a few days?
Mine I do for 2-3 days but in individual bowls normally covered in cling film, I’ve noticed that if I use some stacking bowls I have that are not air tight I get a skin / crust on the dough balls and wondered if you see the same with your box?
I don’t want to buy one if I’ll get a skin while proving.
Ta
Si.