Wet and sticky dough becomes much more pliable if you work it enough.
I tried a slap and fold technique for a while, like a more aggressive stretch and fold. It worked a bunch of air in and developed the dough so it was less sticky. It would take 15-30 minutes of work, though, so I've since been playing with water content and an easier stretch and fold to save time and effort.
MichaelJ
npub1wq…cqsyn
2024-10-23 20:37:31
in reply to nevent1q…n9gr
Author Public Key
npub1wqfzz2p880wq0tumuae9lfwyhs8uz35xd0kr34zrvrwyh3kvrzuskcqsynPublished at
2024-10-23 20:37:31Event JSON
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