Portioned dough on speed rack - cover or uncover?
Home baker here making bagels on a larger-than-home scale. I'm experimenting with preportioning all of my bagel dough at the start of my bake and keeping it cold on parchment lined sheet pans on a speed rack in a 'walk-in'/very cold room. I typically portion a smaller amount at a time ahead of each round of baking. Should I cover each sheet pan with plastic wrap or will it be enough to keep whole speed rack covered using the plastic cover I bought to go over it?
I want to avoid dough drying out as well as using plastic I don't have to.
anyone have experience with this?