3 Reasons I use spray oil instead of flour on my benchtop when shaping sourdough

Traditionally flour is dusted over the workspace where the dough will be worked and shaped. It stops the dough sticking to the counter top, making it nimble to flip, turn and shape the dough.

For more than a decade I have saved myself the hassle of flour, swapping it for a can of spray oil*. I use it on my bench-top before turning out the dough to shape and, I also spray my dough bowls before placing the dough in them to rise.

Here’s why

1. It’s less messy
This is all about making things easier. Spraying my bench top with oil means I don’t get flour on my clothes, the floor, or the bench. The dough glides across the surface, rarely leaving behind any doughy residue.

2. It’s easier to clean up
Flour + water = dough… or in cleaning terms glue. Flour on your dish sponge or kitchen cloth+ water or cleaning spray = nightmare. Spray oil wipes off your bench with a quick squirt of cleaning liquid and a clean cloth. No floury, doughy stickiness to rinse out.

3. It’s easier to shape your dough
The dough folds stick together much better when flour doesn’t interefere with the surface of the dough. Imagine sticky tape that’s covered in dust – it doesn’t even stick to itself when folded over. Dough is the same.

If you don’t prepare your benchtop you can end up with a worse clean up than flour. The dough can leave behind sticky bit of residue that are difficult to clean up. The dough can also stick, making it a hassle to shape.

Using spray oil is a fast, convenient way to achieving the same, and better, results.

*I don’t have a timber bench-top, so please, if you’re concerned use a flat baking tray and spray it with oil instead.