Would a flexible (but airtight) cover be better than a rigid cover? The thumbnail picture of the article shows a plastic container with lid, and you link the 6-quart containers... but I'm wondering if a flexible cover would be better in that it allows the expansion of the dough to not be counteracted (as much) by increasing air pressure inside the container; instead, the cover just expands at least partially so the air above the dough isn't exerting as much extra pressure against it.

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