Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or cornmeal stick to it while stretching. I have no idea why that happens and I NEED HELP. Here is how i proof the dough, After kneading the dough i put it inside a plastic food container, cover it then put it in the fridge for 24 hours (water drops start forming after few hours)
And here is some other information you might need:
the humidity is 45%
the outside temperature is 84 F
I do not know the fridge temperature but it’s on number 1
* I see people keep the dough in the fridge without cover for about 20 minutes then cover it, I skip that. Does that have anything to do with it?