October 21, 2010 - 5:18am
Why does bread need to go into an oiled bowl to rise?
Maybe I'm doing something totally faux pas, but I never oil the bowl for rising. I mix and knead in the dlx mixing bowl, I remove the hook or the scraper and roller, and then I shape it a bit so I can when it has doubled, and then I put the DLX bowl lid over top. When it's doubled, I just grab the mass, and only a tiny bit sticks, I scrape that up, add it to the rest and then fold it a few times for shaping or the second rise, whichever it needs.
Am I 'missing' something by not adding oil? I guess I just don't see why it's needed? Maybe I'm allowing too much air into the dough?
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Some people like the "no stick" quality that oiling the bowl (or tub) brings.
Others find the minor amout of stickage to be no problem.
If it isn't broken - don't fix it.
Whether or not I oil the bowl depends entirely on how sticky the dough is. A very wet dough will get some oil, a dough that's relatively dry will not get oil.
I bulk retard my doughs in square plastic containers in the fridge overnight. The few times I forgot to mist the containers with oil spray, it was much more difficult to transfer the dough to the countertop the next day - it stuck more and came out only with some effort, degassing more, too.
The same can be said for the Pain a l'Ancienne dough - it is much easier to empty the big metal bowl out after a night in the fridge, if it was oiled before.
Karin