Originally Posted by
User211
No completely unnecessary. At least not in any pot I have used.
For some reason bread tins need it even if they are non-stick.
Be sure to drop your dough into a big bowl after a couple of hours post dough cycle and leave it for 8 hours or more. Cover it with a towel or cling film. Oil that bowl first and move the dough around in the oil until it is ball shaped. Olive oil is great for this.
Then drop the dough from a height onto a bread board covered with white flour and shape it. This part is the critical bit. Learn how to shape and cut. Best to flour your hands first. It takes some acquired skill but within 3-4 loaves you will have that skill. Hopefully LOL;)