Alternatives to greasing the rising container?
I'm wondering if anyone has any tips on ways to facilitate dough release from a rising container that don't involve oiling the container.
Doing smallish batches I usually use nothing, and just run the dough scraper around the sides and invert it and let it release under its own weight. If the dough is a very soft one a little sticks to the bottom but I just scoop it off after and gently swipe it back onto to the dough and that's that.
This is fine for me using a curved sided mixing bowl to make 500-750g batches. But I'm planning soon to expand into larger batches in straight sided containers.
I know it's only a tiny amount of oil, sure, but sometimes I don't want oil in the dough. We don't have sprays or "neutral oils" in our kitchen, and I don't always want butter, EVOO, coconut oil, lard, etc in a lean dough and besides rubbing down containers with grease adds an extra, messy step to things. Besides, it just offends my sense of purism--if one doesn't want oil in the recipe, one should not have to have oil in the dough.
What about dusting with flour? Using wet hands or utensils to help release? Other options I haven't thought of...? Thanks!