Towel/Wet towel vs wrap foil vs airtight lid
I've been pondering about this and would like to ask the forum, what is the consensus on best cover for our rising dough? I've been afraid of using airtight lids like tupperware, because if the dough rises, it squeezes the air that is above it, thus increasing pressure. Inreased pressure will push down on the dough, thus decreasing the potential growth, until the equilibrium is hit ie. pressure from the dough can't push anymore against pressurized air in the container.
About towel vs other covers, assuming that our goal with covering the dough is preventing it to become dry, isn't towel always the worst option? Towel might prevent movement of air, but the water still can evaporate and escape through towel, compared to wrapper foil/airtight lid. I don't know whether evaporation is a considerable problem compared to drying process caused by movement of air that carries moisture away, if it isn't then towels can be a good alternative.
Many times when i left the dough in airtight container which was then placed in the fridge i found a considerable amount of condensation inside, whether on the dough or on the lid. Should i reincorporate that water into dough? I assume it would be unwise to place a dough covered with towel in the fridge, as fridge can quickly dry things put inside.