I tried to read all the comments, questions, and answers, but I didn't see this one. I hope I'm not repeating a question. I mixed up a batch of this dough last night and it's in the refrigerator right now. I can't wait to bake a loaf for my girls to enjoy when they get home from school! My question involves the 6 quart container and lid. I purchased the very one you used for this blog entry. Jeff and Zoe's book says not to use an air-tight container. I can't figure out whether I should put the lid on all the way, or leave it slightly open. Can you clarify? Thanks! This dough doesn't need an airtight (read snapped on here) lid - just closed enough so the dough doesn't develop a dry crust. Irene @ KAF

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