Garbage bags usually are NOT food friendly. Though I never baked babka, kokosh cakes, or any of its cousins before, I do bake Challah & this is what I do when I put the dough to rise: I transfer the dough to a larger size bowl (sprinkled with flour to prevent it from sticking), squirt or pour oil on top of the dough, then cover it in a nice amount of Saran or Cling wrap that goes way over the sides of the bowl so that even when it is fully risen it’s still completely covered in the Saran/Cling wrap. Then I cover it with a towel & let it rise on the counter for an hour (Devorah Heller’s, AKA “the Challah lady recommendation). If I know that it will be way more than an hour that I will get back to my dough to braid, etc, only then do I put it in a garbage bag & let it rise in the fridge (I think also Devorah Heller’s recommendation). But you have to remember that the garbage bag is not touching the dough directly because the dough is completely covered in Saran or Cling wrap. I’m assuming the same thing can be done with this or any other yeast dough.