KITCHEN PRACTICE 2 — Covered vs. Uncovered Masa
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Chapter: Mexican Cookery 3 — Masa Dough: A Sixth Dough Tradition With No Gluten At All

TASK
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Leave a small ball of masa uncovered on the counter, and keep a
second, equal ball covered with a damp cloth. Check both every few
minutes and compare how quickly each starts to dry and crack.

WHAT TO DO
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1. Mix a batch of properly hydrated masa dough, following Kitchen
   Practice 1's own consistency test.
2. Divide off two small, equal balls.
3. Leave one uncovered on the counter.
4. Cover the second with a clean, damp cloth.
5. Check both every 5-10 minutes, gently pressing each to see if
   cracks have started to appear.

WHAT TO EXPECT
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- The uncovered ball should start showing visible surface cracking
  and a drier, crustier surface within a fairly short time.
- The covered ball should stay soft and pliable for much longer,
  showing little to no real change.
- The difference should be genuinely noticeable well before either
  ball is left long enough to dry out completely.

WHY THIS WORKS AS AN ANSWER
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This exercise demonstrates directly why the chapter treats keeping
masa covered as a real, practical necessity rather than an optional
nicety — a genuinely different vulnerability from every gluten-based
dough this Subject has covered so far.