I am using a sourdough sandwich loaf recipe that calls for bulk fermentation of 3 hours on the counter, then overnight in fridge. I placed the dough in a plastic (ice cream) container with a lid. It was a really lovely, slightly soft dough. This a.m. when I removed it from the fridge, it had developed a crusty-ish top, and #1, that usually doesn’t happen with this container, and #2, I’m not sure whether I should cut that portion off, or what the alternative would be. Obv., an answer will arrive too late for today’s bake, but I’d still be curious as to anyone’s thoughts. (And after reading this article, maybe 3 hours on counter was too long?)

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