Si,

Here goes.......

I slow prove in the fridge but place the weighed dough balls (kneaded, rolled and lightly oiled) into small sandwich bags twisted tight. I do this generally on the morning of cooking and then take them out of the fridge, pop on worktop to warm to room temperature. I then flour the proving tray, take the balls out of their bags (after an hour'ish) knock back into balls again, roll in the flour in the proving tray and flatten. I then cover with a tea towel and pop the lid on and they are then generally good for a couple of hours +, no crusting.

Hope that helps.

Paul