Oil in Bowl and Dough Still Sticks
Hello all. I'm new here but have been lurking for ages and must say that I'm impressed that so many give so much help to others and the professionalism displayed. I hope I've posted this in the correct place.
Excuse any incorrect terminology. My problem seems so stupid and basic in that when I mix my dough, by hand, I place it in a lightly oil bowl and it sticks. It stick only slightly but still sticks following the dough rising. What I do is to place the dough in the oiled bowl and cover with clingfilm and wrap this tight around the rim of the bowl. Being tight causes condensation where this moisture encircles the top edge of the risen dough and I suspect seeps down between the glass and dough. In part, I think that I have left the dough too long as it triples in not more in size and becomes very weak. This however I've done in the hope of developing flavour. I do wonder if perhaps I should leave a small gap so that I do not get condensation. So far, what I have produced is edible but my shaping skills need much work. Thank you in advance.