Dry "crust" while proofing or raising bread
I'm relatively new to bread baking, having only started a couple of months ago. And I think I have a problem when it comes to proofing that may not be a real concern, but I'd rather know.
My problem is that every time I try to proof bread, or even raise it the dough on the top becomes 'crusted' over and dry. This may be taboo, but I desperately spray it with water or brush it with oil to keep it moist. If not, I'm left with trying to shape loaves that have that crusty part that becomes very unyeilding when shaping or frustrating when slashing. For some reason, this just doesn't seem very natural to bread making, and it's becoming annoying. Any tips?