Release agents

Appears in

Published 2016

Not always in an ingredients list, but needed more often than not. These are simply things that stop dough sticking, depending on what you are doing:

During proving: more of whatever flour you’re baking with.
When transferring dough to the oven: professional bakers usually use something more gritty and less absorbent than flour, generally semolina, polenta/cornmeal (although this can burn easily in a very hot oven), or rice cones, which is very coarsely ground rice.
For preparing tins and trays: professional bakers are split between those that prefer hard fats (lard or hardened vegetable fat – in the quantities they use, butter would get expensive) that can be smeared, or oils (usually a cheap, flavourless vegetable oil) that can be brushed or sprayed.

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