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1

Besides what SAJ said, three more points: start with cold water (use ice cold if you have it) and add a little bit of vitamin C. Also, don't forget the salt. But don't reconsitute yeast in cold water. If you are using instant dry, first make a sponge with some room temperature water, then add the remaining amount of water as icy cold. You can use all cold if ...


4

Both messes up the ratio, as you said, so you shouldn't use anything during kneading. You only need to use a little bit of something during shaping. With some pastries, the shaping is extensive and you get lots of the smoother worked into the dough; this is expected and desired (e.g. in strudel sheets). Properly kneaded bread dough does not stick to ...


3

For very high hydration loaves, you want to create your gluten development without adding an excess of flour which would reduce the relative hydration. This video from Italyum Recipes shows the classic stretch, slap and fold method, using a 70% hydration dough. Basically, you lift the entire dough from the work surface, allow it to stretch under its own ...


1

One thing that will often help is to allow the dough to rest for a while (15 minutes or longer) after mixing and before kneading (cover the dough with plasic wrap). That resting period starts autolysis, the actual absorption of the water by the flour and the beginning of gluten development. That will make the dough less sticky and easier to work with without ...



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