Hi again Dianne, I assume if you're letting the dough rise in a glass bowl for the shaped rise then you're lining the bowl with a well-floured cloth, which will absorb some moisture from the loaf during its time in the fridge. However, it's true that a banneton is more breathable and may allow the dough to shed a bit more moisture during its time in the refrigerator, which I suppose could impact the moisture level in the final baked loaf. Intuitively, I feel like that moisture would still bake out if you're baking the bread to a rich color, but it might be worth experimenting with a banneton and seeing if that makes a difference. 

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