For covering shaped loaves, rolls, buns, etc., I keep about 4 - 5 pieces of plastic wrap to use over and over. They have been oiled, which helps me separate them and smooth them out easily - much easier than straight-off-the-roll plastic. I almost never need to re-oil them (unless I'm working with a super-sticky dough). When I'm done with them, I just crumple them into a small storage container (a 1 cup size easily fits 5 half-sheet pan pieces) and stash it in the freezer until the next time.

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