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?

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.

I also spend hours each week, as many members do, trying to help others solve their problems and sharing what I can to enhance the pleasure others' experience from their baking. When I don't have an immediate solution to some one else's problem, I may spend hours going through my books and searching online to find one (or six). I see other TFL members doing much the same all the time.

Why do we do it?

Yesterday, Paul Solomen did a segment for the PBS News Hour on some radical thoughts regarding what motivates us to "work." Although his focus was on "work" as in what we do to earn a living, I thought it also spoke to what motivates a lot (most?) of us on TFL. I thought the part of the segment interviewing a group involved in supporting open source software was particularly relevant. 

Anyway, here's a link: PBS News Hour, April 15, 2010

Paul Solomen's segment is the 4th in this video of the entire broadcast from 4/15/10. (I wish I knew how to embed the video.)

What do you all think?

David

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