June 13, 2011 - 9:47pm
High hydration dough!
Can anyone please advise me on how to handle a high hydration dough without getting into a scary mess. I just can't get to grips with it, it goes everywhere and even begins picking up objects it comes in contact with. Please, please help I desperately want to attempt these gorgeous looking loaves that use this wet dough. I would be forever in your Dept!
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Unsure if you mean just shaping or in general.
The youtube link below is a good explanation of the mixing process as it is not just the how by the whys. As such, the principles and techniques apply to good handling practice for wet doughs in general. I have used this for much higher hydration than in the example, it just takes longer for the ball to start to form but once it does, it is just as described here.
https://www.youtube.com/watch?v=PvdtUR-XTG0