Release agents

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.