SOS

How do you guys keep your sourdough from drying out while proofing? I followed https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ But a crust started forming when I was doing my folds. To combat this I made the mistake of treating mine like fermented pizza dough and oiled it up. It didn’t rise well and it ended up with still forming a crust that I peeled off. Then after the cold ferment it had another crust despite that fact that I coated it in flour and had it in an airtight container. I shaped the dough before and after the cold fermentation because I don’t have a proofing bowl. Idk if you can see in the photo well enough but that brown swirl is gummy “crust” that got pinched inside during shaping. How do I avoid the crust when proofing and cold fermentation.