I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works fine, but is the transfer necessary? Could I let the dough rise in the loaf pan and put it straight into the oven to bake?
- no need to wash rising bowl
- don't get hands dirty from the transfer
- think it loses some air bubbles from the transfer (I just tile the rising bowl sideways and it rolls into the loaf pan)