question about proofing
hi all, I live in very very dry Phoenix Arizona, and I have seen that when I proof my dough it kinda drys out on top and forms a little crust. I think im not getting a good oven spring because if it, and I think it might be effecting the proof rise too. My question is....how do I prevent the dough from drying out. I use a couche for proofing so I think it will be hard to put that whole setup in a bag or cover tightly with plastic wrap. i have tried misting a dish rag with water and covering it with that, but if still drys out. Ive only encountered this with baguette, not others because I can cover them all the way with a rag. Is the Couche causing it? should I fold the sides of the couche just enough to support the dough and not any higher then the pre-proof loaf?