room temperature rise procedure

[fabio]

Hi All,

I am going to try a room temp rise dough tonight, for consumption tomorrow. I am going for a 12 hour "puntata" (mass proof), then weigh and shape, then a 3-4 hour "appretto" (individual proof). Since this is my first time doing a long room temp rise, I am not sure how to cover the dough (for both the mass proof and the individual proof), so that it doesn't dry on the surface and get a skin. What do you experts do? Thanks.

[Bill/SFNM]

I bulk ferment in a plastic Cambro tub and individually proof in small plastic containers. Dough is always covered, especially since I live in a climate that can be very dry. Pinholes are poked in the plastic lids to let excess gas escape.

Bill/SNM