Rising dough with closed/airtight lid?
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.