The main reason I cover the dough while it rises is so it won't form a crust, but I usually just put a plate on top of the bowl these days. I'm sure a cloth, so long as it's thick enough, will do the trick just fine.

I use plastic then a cloth cover, as I never seem to have enough towels. But if it is a small piec eof dough the plate seems workable. The towel does both of the previous ly mentioned, keeps out exploratory unwashed fingers, bugs, (grain moths are killing me here), and stops crust over.

But I usually oil a dough and a tiny spritz from a mister b4 a rise giving it a very nice exterior under a towel. In a fridge for pizza I think ts is best with platic cover unless you have lots of covered cans that stack like we used in pizzeria. buy a few while they are still affordable, cause soon it will all be part of China's economy.

 sparkie

After reading your introduction and hearing about fog, you obviously live in a damp climate.

I live a mile high in a very dry climate.  If I didn't tightly cover my dough - or cover it with a damp towel as it ferments or proofs, I would have a lovely mass of dough covered with a hard shell. I joke about the fact that some years ago I rubbed a little flour into my couche and even rather high hydration doughs do not stick to it - but it is true.  When I bake in a more humid climate, I must remind myself that flour is needed or I end up in trouble.

I tend to use plastic tubs for the bulk fermentation not only to keep the dough from drying, but as an organization tool (they fit better in the cardboard box I use as a "poor persons" proofer - they stack better than bowls, etc, etc) - so there are many reasons for using covered tubs.

We all have different environmental challenges and often innovate to deal with them.  But what works for you works for you and there should be no reason to change if you are happy with the results.  As you try different types of bread and different formulas you may find that things change and you may have to change some of your techniques.  All part of the vast learning curve of bread baking.

Happy Baking!

I live a mile high in an arid climate as well, and plastic covering is a must.  I remember someone in an earlier post mentioning how wonderful these covers were as an alternative to plastic wrap.  I've always meant to try them, but haven't gotten around to buying them yet.  As an added bonus, you could put one on your head and perform surgery from the looks of them.

I'd go along with what proth5 said above.

Plastic boxes make a great deal of sense for dough fermentation. Effectively zero moisture loss or gain. And non-consumability. But the great advantage is stackability. You can put things on top! (This matters principally in my fridge!) Mine are unbranded (OK, Tesco-branded ...) are plenty big enough (1 uk gallon capacity, 4.5 litres, about 1.2 us gallons), were cheap and should last for years. I used to put clingfilm over the mixing bowl, but the box is better, and frees up the bowl for reuse, or else cleaning while its easy!

But how you cover during fermentation is less important than that you do. In most locations, a towel isn't going to adequately prevent drying, unless the towel is well damped. And a cotton towel will be messed up by accidental contact with the rising dough - and vice versa.

However, since getting a couple of linen-lined wicker baskets, I now know that some drying of the shaped dough surface during (normal, shorter duration than fermentation) proofing is actually no bad thing.

Proofing loaves under oiled clingfilm (plastic wrap) makes for a comparatively sweaty dough.

So I now cover proofing loaves with linen -- which sticks to dough much less than cotton does!