Cover Benched Dough??
Something's been bothering me concerning how I treat, and react to, the unshaped pieces of dough I have on the counter. Actually, the shaped ones, too. Essentially, I feel panicked :-). Everything I read says to cover them, but I have visited bakeries, and often see photos of bakers with TABLES FULL of loaves out in the open . . . uncovered. What's going on here? What is the difference on the breads if they're not covered during this stage? Any explanations are greatly appreciated. Thanks. Feelin' Crumby