Bench Res Covers?
Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).
Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?
Thanks in advance,