Hi Jennie! The truth is that there are many variables that can be taken into consideration. The type of dough being made, the type of flour being used, your hydration levels, the weather outside or the conditions in your kitchen, etc. Even the length of time for the fermentation and rising of the bread. We have found that using anything that forms a non-porous, tight-fitting cover will help your doughs to maintain their temperatures as well as aide in preventing any loss of moisture, which could cause the dough to dry out and form a skin.

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