dough storage advice

[natimoney]

i have dough preparation directions and it says once you made dough all up to put in a container and cover it and put in refrigerator.my question is do i cover it with an air tight lid or with like a paper towel

[The Dough Doctor]

Neither, a loose fitting lid will work fine. I've used a piece of foil loosely crimped over the pan and that works fine, or you can oil the dough and put it into a bread bag, then twist the open end closed to form a pony tail, and tuck the pony tail under the dough ball as you place it into the fridge.
Tom Lehmann/The Dough Doctor

[Pete-zza]

Acting on a suggestion by member November, I drilled small holes in the centers of the lids (one hole per lid) of some of my storage containers, for pressure relief purposes. That perhaps works best for doughs with a lot of yeast. Most of my doughs contain small amounts of yeast that never pop the lids when fermenting, whether the lids are loose fitting or tight fitting.

Peter