Pros & Cons for using non-stick spray
I’ve recently started using non-stick cooking spray for my mixing bowls, scrapers, bench top and hands when working with wet doughs. The results have been great.
Is anyone out there going to burst my bubble (:-) ? Hey, if it needs bursting, then burst away.
I‘ve been using 100% canola oil spray, but upon reading the ingredients there are a few other additives. So, if the spray idea is viable, I plan to start using some type of oil (recommendations appreciated) with a Misto Spray Mister. https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1_sspa?ie=UTF8&qid=1518189115&sr=8-1-spons&keywords=misto+olive+oil+sprayer&psc=1 I’ve used these misters for years and really like them.
Will the slight film of additional oil have a negative affect on the dough and bread?
Peter Rienhart uses it all the time.
Danny
”inquiring minds want to know”
I don't know if the oil will give you problems. In the past I've used a commercial spray, it begins with "P", on bread pans with no discernable problems. Now I just rub ghee (a type of clarified butter that is soft at room temperature) on the surfaces. Just looking at the reviews wouldn't encourage me to invest in this device. In addition the necessity to take the thing apart to release pressure after each use would seem to promote the possibility of a 'woops' and added clean up chores. My fingers, all eight of them, and my two thumbs bear the legend "made by Fumble Ltd. patent pend."
In recent classes at SFBI, we used basic plastic spray bottles to apply a bit of canola oil to the dough bins before loading them. I also have one of the Misto bottles that does a good job of applying a mist of olive oil when I make bread at home. I don't take it apart, I only pump it up again when I need to use it.
Not sure I'd want to put oil on my bench top. A little flour and some stickiness for tight shaping seems better.
I don’t bother with oiling anything. When testing for windowpaning, I will dampen my hands. For shaping, I use a dusting of flour. I am able to get 99.9% of my dough out of a cambro with a good sturdy silicone scraper. The oil won’t hurt anything but I’m not a fan of canola oil and find the misto sprayers clog up easily, so for me it’s more aggravation than it’s worth. I think WWMGGFD: what would my great grand-father do (in his bakery in 1905)? They had none of the fancy contraptions yet he had a successful business.
Ok, I will admit to being inconsistent...I do knead in my Ankarsrum...(blush)
I love the Ankarsrum part {;-)
Dan