Question for bakers:
1. I've seen a few methods when letting dough rest: covering with a floured cloth, covering with a moist paper towel, placing in a warm place seems universal. What are the pros/cons and which actually produce a better rise? does it depend on what you're making or do all yeast work the same?
2. The instructions said to leave it for 30 minutes at the least, but I was tired, so after 30 minutes, I wrapped it in plastic wrap and put it in the refrigerator to use today. Will this negatively affect the end product?
Thanks in advance!