How do you cover your doughs during bulk fermentation?
Watching this clip on the LA Times website ["Nancy Silverton Explains How to Make Focaccia"], I noticed that Silverton loosely covers with plastic wrap during bulk fermentation (and secures it with another piece of plastic tied around the bowl and knotted).
I've always used one piece of plastic wrap tightly stretched over the bowl such that, as the dough ferments, the plastic wrap inflates into a dome. (The domed plastic wrap never explodes, but I'll admit to worrying that it might!)
Have I been doing it "wrong" all along?
How do you cover your doughs during bulk fermentation? Tightly? Loosely? Other?