Follow a tip from a reader, I covered my dough for overnight proofing in the refrigerator — and it worked really well. Thanks.
I don’t really like using plastic wrap (it just seems wasteful to use a manufactured product once and throw it away), so I used a damp linen towel. It kept the surface of my dough from developing a dry skin and because it was damp, it didn’t stick to the dough.
This one looks like a keeper.