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What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white. I have tried using cooking utensils and find that I cannot shape it properly.

  • What hydration are we talking about? So how have you been shaping so far and are you using a “couche” (linnen cloth) for the final raise? – Stephie Jan 18 '19 at 22:00
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For really wet dough, wetting your hands works (that is, quickly dip them in a bowl of water, let the water drip off a little, and keep doing that as you work the dough). Depending on the dough, you could also oil your hands (see the "Is there a reason to NOT use no-stick spray (Pam) for handling dough?" over to the right in related questions). Also helps to be quick; keep your hands moving and the dough sticks less.

And to some extent, you just have to live with it being a sticky mess.

  • Wetting hands is what I do. Using spray oil is just a mess. – Rob Jan 19 '19 at 13:06

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