As noted in a previous response, boules can be placed in floured bannetons or brotforms, then placed in a small plastic bag and retarded overnight in the refrigerator. If you don't have a banneton or brotform, then use a high quality linen cloth, flour it thoroughly, and use a small colander as a makeshift banneton.
Batards are placed on a narrow strip of parchment, then moved to a couche on a baking sheet. The baking sheet goes into a big plastic bag and into the refrigerator.
Plastic bags are reusable and your dough will not dry out nor will it be oily. Try it! It works!
As noted in a previous response, boules can be placed in floured bannetons or brotforms, then placed in a small plastic bag and retarded overnight in the refrigerator. If you don't have a banneton or brotform, then use a high quality linen cloth, flour it thoroughly, and use a small colander as a makeshift banneton.
Batards are placed on a narrow strip of parchment, then moved to a couche on a baking sheet. The baking sheet goes into a big plastic bag and into the refrigerator.
Plastic bags are reusable and your dough will not dry out nor will it be oily. Try it! It works!