I’ve used a piece of wet cheese cloth since, well, forever (same piece, never gets used for anything else).

For the bulk rise in the bowl, it really doesn’t matter. But when rising in the pan, and especially with baguettes or rolls or buns, wet cheese cloth simply never sticks, even in direct contact with the dough.

Never going back to awkwardly trying to grease sheets of plastic wrap and drape them over the pan.

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