Is there a reason to NOT use no-stick spray (Pam) for handling dough? 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).