I need some advice on dough storage. If I put the rolled dough balls on a regular aluminum half sheet tray should I put it on parchment paper, flour, straight on the aluminum, etc... Basically I want to know what the dough should be sitting on if I have multiple doughs on one tray. I wrap it tightly and the balls are moistened with a drop of water. Is a damp towel on top a good idea?
Also if I do a several day fermentation is there a benefit to doing it as one big mass and roll the dough into balls closer to needing it or is it better to roll it and let it sit for several days as smaller balls?