Far as I can tell, someone wrote:
>The bread forms a skin, but that doesn't seem
>to hinder the rise, and even helps with slashing.

That's because the skin has remained thin enough. If you left it much
longer, it might dry too much of the dough.

>I was wondering,
>does anyone else raise your bread uncovered?

Yup. But I use a proofer, which adds humidity and keeps the surface
moist.