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?