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
berryblondeboys

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
proth5

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
G-man

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.

hanseata's picture
hanseata

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