I have a bid of problem with the final proofing.

How does everyone cover the dough for the final proofing? Usually plastic wrap or wet cloth or papertowl is used right?

I hate to cover them because it usualy sticks to it when trying to peel them off after the proofing.

Is it a bad idea to have hot water in the oven, kinda like a steamed oven, and put the uncovered dough in ? Or will that affect the dough when slashing(which Im also scared to do because it might deflate!)?

I usualy do the steamed oven for primary fermentation&final proofing when making soft enriched breads. It works quite well.

Some days, I just leave out the dough on the counter for final proofing withought covering it. Im just that scared of covering the dough!