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My aunt's 20 year old trick for sticky dough saved my whole batch last Tuesday
She told me to wet my hands instead of adding flour when the dough gets tacky, and after fighting a 70% hydration loaf for 40 minutes I finally tried it, how do you keep wet dough from tearing without dusting the counter?
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danielm801mo ago
Wetting your hands is the move, but once you commit to it, go all in. I keep a small bowl of water right next to my dough and re-dip after every single fold or stretch. It beats the hell out of flour because flour just keeps absorbing and turning into more glue. For the counter tear problem specifically, I found that wetting the bench scraper too and using it to lift the dough gently works way better than trying to slide my hands under it. You still get a little sticking on the surface, but as long as you're quick and keep everything slick, the gluten holds up and you don't shred the loaf.
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