Neat! But how do y’all manage to knead / work such high hydration dough? Every time I go above 60% it is like I’m working with temperamental mud; half of it stays on whichever surface I’m using.
Wet hands help. Also put it in a covered bowl, and instead of kneading actively, stretch it, fold it over, and give it a quarter turn 4 times, every half hour. After a few hours it’ll have good gluten development. I do 90% hydration bread this way.
Neat! But how do y’all manage to knead / work such high hydration dough? Every time I go above 60% it is like I’m working with temperamental mud; half of it stays on whichever surface I’m using.
Wet hands help. Also put it in a covered bowl, and instead of kneading actively, stretch it, fold it over, and give it a quarter turn 4 times, every half hour. After a few hours it’ll have good gluten development. I do 90% hydration bread this way.