blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs... . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

|Appeal|ReliefWeb|Reuters AlertNet|The Red Cross|The Hunger Site|FreeRice|

Wednesday, 10 May 2006

no need for oil

Filed under: baking,bread - yeasted & unyeasted,food & drink — ejm @ 18:19 EDT

click on image to see larger view of risen dough

And speaking of making bread
Sandwich Bread Dough
I made sandwich bread again yesterday. And just as I was about to tip the risen dough onto the board for the final shaping, I decided to grab the camera first.

Over and over, recipe after recipe, I see a note to place kneaded dough into an oiled bowl before rising. (Some recipes horrify me even more by suggesting to spray the bowl with Pam…*shudder* ) But really, it just isn’t necessary to oil the bowl. Here, as you can see, the dough has pulled away cleanly from the sides of the bowl.

Sandwich Bread Dough Granted, the sandwich bread recipe does have oil in it. So you might think that that is what makes the dough fall cleanly away.

But even when there is zero oil in the dough (as in most French-style breads) the risen dough acts exactly the same way. So, next time you are making bread, do yourself a favour and don’t bother oiling the rising bowl.

  • Paul Trotta

    The reason that is usually given for NOT oiling is that the dough rises better in an unoiled bowl because it can attach itself to the sides of the bowl.

  • ejm

    And it does attach itself to the side of the bowl as it is rising. But once it is fully risen and ready to be released from the bowl, it pulls away beautifully. (as shown in the photograph)

    I really can’t imagine why anyone would bother oiling the rising bowl. I’d love to hear a good reason for it…

  • Chris

    One reason to oil the bowl is to sort of swish the dough around for a bit, covering it with a layer of oil and thus affecting the rate at which it loses moisture to the air.

  • ejm

    That’s interesting, Chris. I had never noticed a lot of moisture being lost. Maybe it’s because I cover the rising bowl with a lid AND a plastic hat – the dough stays very moist. Even if the covering with a damp cloth method were used, I really can’t see that the oil would do anything at all – except perhaps to retard the rise (although I really have no idea if that would happen or not).

    I still maintain that extra oil on the rising bowl is entirely unnecessary for getting the risen dough to leave the bowl cleanly. If the dough has been kneaded correctly, the risen dough will come cleanly out of the bowl, leaving very little behind.

    It is especially unnecessary (not to mention, undesirable) for French bread, which should contain zero oil.


scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites


Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks