Laminating dough - rising too much while chilling
Hey all, one of the (many) challenges I've had laminating dough for croissants is that after a turn, I'm told to wrap the plaque in cling film and chill it in the fridge for 30 minutes to two hours (depending on the recipe). But while its in the fridge, it rises so much that it sometimes breaks through the film, or the film unravels, and exposes some of the dough, which dries out.
What am I doing wrong? Should I just wrap it in so much film that it can't rise? Reduce the yeast? Or should I have left it to rise longer in the original bulk fermentation? If so, how do I know how to leave enough rising power for the final rise?