oomis………….
Don’t know what kind of bread the OP was referring to, only mention is whole wheat flour.
I learned to bake in a commercial bakery back in 1976. We didn’t cover the dough balls, they went on boards on racks into proofing cabinets.
At home, after making and kneading the dough for bread and making the balls, I usually place them on a greased sheet pan and invert a large stainless steel mixing bowl over each ball. This allows for the dough to rise without touching or sticking to the cover.