New here. Been baking for years, but have never got the hang of refrigerating my doughs the day before baking. Always wind up with dry spots. Is there a proven technique to keeping the dough moist in the fridge over night? I have had most success with a large bowl and plastic wrap, but when the bread rises, it pulls the plastic away and lets part of the dough dry out. Perhaps this is the norm?
I appreciate everyone's advice!