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.
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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
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1 Answer
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.
