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.
Sometimes, I feel as if I live in TFL. It's my home away from home. It's where I get together with friends and discuss shared interests, learn new things I can put to immediate use, crow about successes and laugh about disasters.
What is the point of steaming or spritzing in a convection oven,
convection is a fan that blows hot air around the oven, hot air dries any steam that is in there quickly.
Am I missing some thing here?????, If I were to steam, I would turn
off the convection.
I never convect baked goods, breads, cakes etc. qahtan