Why is dough wrapped in plastic wrap when preparing?

There are several reasons why dough is wrapped in plastic wrap when preparing:

1. To prevent drying out: Plastic wrap helps to create a moisture barrier around the dough, preventing it from losing moisture and becoming dry and crumbly. This is especially important for yeast-based doughs, which rely on moisture for proper fermentation and rise.

2. To control temperature: Plastic wrap can help to maintain the desired temperature for the dough. For example, if a recipe calls for the dough to be kept at room temperature, wrapping it in plastic wrap will help to prevent it from cooling down too quickly. Similarly, if a recipe calls for the dough to be chilled, wrapping it in plastic wrap will help to keep it cold.

3. To prevent contamination: Plastic wrap can help to protect the dough from contamination by bacteria or other microorganisms that may be present in the environment. This is especially important when working with raw dough, which can be more susceptible to contamination.

4. To facilitate handling: Wrapping dough in plastic wrap can make it easier to handle and work with. For example, it can prevent the dough from sticking to hands or surfaces, and it can also make it easier to shape the dough into desired forms.

5. To promote even rising: For yeast-based doughs, wrapping them in plastic wrap can help to promote even rising by preventing the dough from forming a crust on the surface. This allows for a more consistent and uniform rise, resulting in a better-textured baked product.

Overall, wrapping dough in plastic wrap during preparation helps to maintain moisture, control temperature, prevent contamination, facilitate handling, and promote even rising, all of which are important factors in achieving successful baking results.