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, 2019 at 22:00

1 Answer 1


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, 2019 at 13:06

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.