I kept bread dough in the refrigerator overnight covered with wet cloth. The next morning I noticed that my bread dough had become hard and caked up. Please help, what shall I do to soften it. What can I do with that dough? Will my bread be soft if I bake it?
I presume that you meant a fridge, rather than a freezer.
Fridges are by design pretty dry, and the best is to cover the dough with some cling film or some other impermeable barrier. (The wet cloth will dry up pretty fast.)
The dry caked surface is just dried up dough, and can be worked back into the rest. (It may need a little bit more liquids, but not much.)