Thanks, Tom. By "tempering period," I assume you mean when I remove it from the fridge and let it come to room temperature. If I brush the top with a little oil, should i remove or reduce the oil from my recipe? It's only 1%, but I wasn't sure if adding it to the top would make it too much.
When I have big parties, fridge space is an issue. I'm wondering how to handle the first couple of hours when the containers don't have lids and therefore can't be stacked on top of each other. Maybe I'll drape a towel over them to absorb any moisture and provide a slight base for a second layer to sit on top of them. Or, maybe I'll invest in some dough boxes that I can stagger on top of each other during the first couple of hours (to allow air to get in) and then align them for the remaining time in the fridge.