Do people cover their proofing baskets with anything during a long bulk fermentation?
My NK sourdough takes about 24 hours to fully mature. I’ve been letting it rise in a bowl, covered in parchment, with a pan lid loosely covering the bowl. Now I’m trying out the oblong proofing basket, and wondering how best to cover it during that long bulk. For now I’m using parchment and the lid of an oblong cloche, but I’m curious to hear what others are doing!