It is important to work carefully when transferring dough from the countertop to a glass dish (or any other baking dish) for several reasons:
Preservation of Dough Structure: Dough, especially yeast-based dough, contains gluten, a protein that gives it its structure and elasticity. When you handle the dough roughly or apply excessive force during the transfer, you risk damaging the gluten structure. This can lead to a denser and less tender final product.
Avoiding Deflation: Yeast-based dough often needs to rise before baking. During the rising process, the yeast produces carbon dioxide gas, which gets trapped in the dough and causes it to expand. If you handle the dough too roughly, you may unintentionally deflate it, releasing the gas and inhibiting proper rising.
Maintaining Desired Shape: When transferring dough, you want to ensure it maintains its intended shape. Careful handling helps prevent the dough from getting distorted, stretched unevenly, or sticking to your hands or the countertop. This is especially crucial when working with delicate or more intricate dough, like pastry or laminated dough.
Preventing Contamination: When transferring dough, you want to avoid introducing any foreign objects or contaminants. Working carefully helps minimize the chances of dirt, dust, or other unwanted particles from coming into contact with the dough, which can affect its taste and quality.
To handle the dough carefully during the transfer process, it is often recommended to use a bench scraper, spatula, or your hands (lightly floured or oiled to prevent sticking) to lift and support the dough gently. By employing a delicate touch, you can ensure the dough retains its structure and shape, leading to better baking results.