So I oiled my bowl for rising
and it got just as stuck to the bowl as if I didn't oil the bowl. Then, my dough changed with the added oil to it - especially noticeable on the crust. Why does it seem everythign I do with baking bread, go contrary to what you all masters can do? I'm not a novice in the kitchen and most people find me pretty gourmet and an excellent cook. I have the moistest cakes, etc. BUT breads are the hardest thing yet. I cannot even get the oiling of the bowl right! ugh... is there a trick I'm missing?