Rising dough with closed/airtight lid? We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also around it, because of the corners).
I was wondering if it's possible to buy a square container with a completely closing lid, to make space on top of it in the fridge, as an extra shelf.

The problem I see, is that the yeast is creating air bubbles in the dough, basically filling the container with gas and therefore overpressure.

What kind dough-containers would be suitable? Do they need an air-valve to prevent overpressure in the container?
Most containers are not completely airtight. If you are worried that something like a cambro container seals too tightly, you can cover it with a baking tray or square plate, rather than the original lid. Alternatively, just poke a few holes in the lid.

Of course, make sure that there is enough head space between the dough and the top of the container, to avoid spills.