I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too much flour to keep dough from sticking, I've taken to using Pam. It doesn't take much at all and it works like a charm. It makes me wonder why it's never recommended in recipes or cooking shows. Is there some reason I'm not seeing? Maybe something about the lecithin? For what it's worth, I've made maybe 10 loaves since starting to use Pam instead of flour, and so far it seems to be working fine.
The only potential reasons not to use spray oil to help handle dough are:
- There is a small amount of lecithin in most spray oils
- The oil may not be of the highest quality, and thus not have the best taste
- The propellants may leave an off-taste
You are using it in such tiny quantities, however, that I don't think either of these are a practical concern, except possibly in the face of an extreme soy allergy (if the lecithin is from soy).
I agree that a spritz of Pam is quite helpful. But, to get around any problems potentially caused by lecithin or propellants, consider buying a reusable oil mister. You can get a very fine spray of oil, and that would help you out just as much.