Over night Final Rise - Cover?
Been playing with SD recipes and have decided that I really like the over night final rise results. The last couple times I’ve made this recipe, I seem to be forming a bit of a crust on my dough whilst its in the fridge. What do you cover your dough with to prevent this?
Ive used plastic wrap, Ive also tried letting it rise in a Pyrex dish with the glass lid on and I still get a dried out ring around the base of the loaf/dough and of course I’ve used a towel. Maybe I should use a damp towel?
Any recommendations are appreciated.