dough--down to basics 2

So here are more photos. I will take some photos tomorrow of the balling, but the question I have at the moment is whether I should have used some flour to keep the dough from sticking or whether I should have risked keeping my hands wet with water or oil as a means of keeping the dough from sticking? (Actually, the last question is why do the images rotate 90 - 180 degrees....!?)

Medium 6 while kneading

Medium 7 during kneading

Medium 8 into bowl for rest

Medium 9 after kneading

Medium 10  looks different from the boss

Ken K.
posted almost 5 years ago

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For anyone who has stumbled here, the answer is to work with wet hands, not add more flour (unless you are WAY off on your proportions, which is unlikely if you are following the recipe). While there is a certainly a limit, "the wetter the dough, the better" is a goal to shoot for--within reason. I initially had concerns about the stickiness of the dough but was encouraged by Raj to back off on the hydration of doughs to about 60%, then work back up to the recipe levels until I was comfortable working with the degree of wetness of the dough (remember that part of what raises the dough while baking is the steam that is created from the moisture, as well as gas expansion). Working with wet (preferably cold and wet) hands works well for me, especially while balling the dough. Using flour will result in a dry surface which is likely to either form a skin or form areas of delamination along the surface.

Ken K.
posted over 4 years ago

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