My bread book says that I can store the shaped loaves of white bread with sourdough starter and yeast in the fridge overnight instead of just leaving them to proof for two hours outside under a moist cloth. It also says I should put them in an air-tight container.
But if it's already shaped, it will stick to the container and the shaping will break. Also it's very hard to find an air-tight container that can fit a short baguette. Instead, I have just put it onto the baking sheet, including paper, and wrapped it in cling foil.
In general that works well, but it's tedious to wrap the thing in a couple of meters of foil, and it will sweat underneath. The baking paper will be damp, it's hard to open it up again and the cling foil clings to the loaf.
Is there a more efficient way to leave the loaf to proof in the fridge overnight? Does it need to be air-tight?
I'm talking about a home-size fridge and baking sheets for a home-size kitchen oven.