Does anyone know how to make bread WITHOUT plastic wrap?

A wet or damp towel?

A plate covering the bowl?

Basically, I am looking for a solution WITHOUT any disposable materials.

Thanks!

John

When I use plastic wrap to cover my dough filled bowl during the initial rise, a few hours into fermentation the gases collect resulting in a plastic wrap "dome."  Should I release the trapped gas?  Is this intentional for recipes with extended initial rises?  Does it prevent/promote the dough from rising properly?

Secondly, I have made about 5 loaves using the NKB method and have never achieved the famous "crackling" noise during cooling that I have read so much about on these forums.  Am I doing something wrong?  For now, I am strictly adhering to the original recipe and methods from the NYT article and coordinating NYT video.

Please share your wisdom with this novice.  Thanks.

This is such a small thing, but it bugs the bejeezus out of me.  

Every time I approach a new bread recipe, and I see instructions to "cover with cling wrap" (aka, cling film, plastic wrap, Saran wrap, etc), I think there must be an alternative to adding a few more bits of plastic to the world.

Do any of you use alternatives to plastic film to cover your in-bowl rises?

This is such a pet peeve, I've considered buying a set of glass mixing bowls that have fitted lids, but that seems like such an unnecessary expense.