Hey,when making sourdough loaves such as hammelmans Vermont Sourdough, I took the option a while back of the overnight resting in the fridge, unfortunately on the smooth side of the dough, (the side that forms the top of the loaf, I don't know if smooth side is the appropriate term) thereis this toughish skin, it makes it really difficult to slash the loaves. I use those wicker, cloth lined bannetons and my fridge is like 4 degrees, the bannetons are really well covered, with a tied plastic bag and tea towel, and it's only the bit of the dough touching the banneton that gets the skin anyway! So I was wondering, what effect does this skin have and how can I stop it. Any help would be greatly appreciated, thanks very much,

Nils