The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why does bread need to go into an oiled bowl to rise?

berryblondeboys's picture

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?

proth5's picture

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.

G-man's picture

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.

spacey's picture

I usually find its a waste of good oil.  Generally as I take the dough in and out, it'll stick to the bowl a bit no-matter what.  All I get out of the deal is that I have to wash oil and dough out of the bowl at the end of the night ;-P

hanseata's picture

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.




Islandlakebaker's picture

I am a big ciabatta baker.  Ciabatta is 80-90 percent hydration, even higher!  No oil in the bowl, no way are you getting the dough out without completely deflating it.  Even with the oil one needs to use a scraper to coax it out!!!

If no oil works for your dough, I would say you are doing nothing wrong.