I majored on home economics, and we were taught to put a few drops of oil in the bottom of the rising bowl, place the dough ball on top, and roll the dough so that there was a thin coat of oil on the top surface. Then put the towel over the dough for rising. No crust on dough, and still some air for the yeast. That was before sprays came along. I believe oil in a refillable sprayer would do as well. Those purchased spray cans create more waste.

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