pan release applied before proofing?

Hello, I am building high hydration 70%-rye sourdough to be proofed and then baked in the same pan/form. Can I apply pan release paste (grease, oil, flour) to the pan before the dough is put there for proofing? Or this paste only works when used just before baking? This is a Nordic Ware pan made of thick aluminum.

Thanks, h.

I almost always proof my bread in the pan and I almost never need to use anything except the first couple of times when the pan is new I spray it with PAM (lecithin is what makes it work I think) - as long as I only bake bread in the pan it will never need spray again. If I were to make a meatloaf or mac n cheese in the pan then it would never release bread again - or at least not without several bread bakes with no stick spray. But I'm not familiar with your Nordic Ware or with grease/flour as a release coating - so I don't know if it works the same. My pans are steel. Once in awhile I might get a sticky pan and I go ahead and spray it before I put the sourdough in to proof - it seems to work fine for me that way.

...the pan release paste or spray will do its job even if you apply it before putting in the loaf for final proofing.

I have used the pan release you mention mostly for cakes and such. It works wonderfully--even on those heavily detailed Nordic Ware pans. I think it would do a fine job as you describe. Good wishes!

Pan release (equal volume parts of grease+flour+oil wipped together) worked well even when applied before proofing -- the loaves just slid out of the forms. The dough (front of the image) was 70%-rye, 80% hydration, with a rye and crystal rye scald; turned out a bit sticky but quite manageable. Appreciate all the responses!