When I use plastic wrap to cover my dough filled bowl during the initial rise, a few hours into fermentation the gases collect resulting in a plastic wrap "dome."  Should I release the trapped gas?  Is this intentional for recipes with extended initial rises?  Does it prevent/promote the dough from rising properly?

Secondly, I have made about 5 loaves using the NKB method and have never achieved the famous "crackling" noise during cooling that I have read so much about on these forums.  Am I doing something wrong?  For now, I am strictly adhering to the original recipe and methods from the NYT article and coordinating NYT video.

Please share your wisdom with this novice.  Thanks.