cold ferment "skin"
I love fermenting my dough in the fridge, but every time I do so, I get this really tough skin on my dough. I cover it with a towel, and yet, it still forms. This skin makes it extremely hard to shape the loaf and/or score the loaf (it's pretty much impossible to pinch it together). I could work around it, but it's a pain. Anybody have any idea as of how to deal with it?