Desperate

Hi,

I am hoping to begin making the Artisan Bread in five minutes.... My husband and I do not want to use polycarbonate or plastic in general for the purpose of rising the dough and keeping it refrigerated for the two week period. 

What else is recommended for this process and storing?  Anyone use just a wide steel  or ceramic bowl with saran wrap? 

I'd love some feedback.

Thanks much!!

ML