whatever works for you is the 'best' method. Personally regardless of the slackness or hydration of the dough, I prefer wetting the bench and my hands both. Here is a part of a video I made demonstrating exactly this. This dough is quite slack and at about 78% hydration. https://youtu.be/BAa1WDE15Ig . Within reason, the dough does not stick to the stone surface.
...you end up folding it into the dough with the result that you can get nasty floury streaks in the final bread. In my experience, if you're making something like a ciabatta or coccodrillo then water (or oil) along with swift and precise use of a dough scraper is much easier and gives much better results.
the mix since it messes up the recipe and you end up with who knows what. You can stretch and fold in the bowl or container and never touch a work surface. David Snyder dies this with his SJSD that calls for 3 sets of 30 stretch and folds in the bowl. I have seen folks stretch and fold in the air too - great videos watching them handle wet dough this way/.
In the beginning, when using a work surface, just use a bench scraper to help you stretch and then fold. Once the dough starts coming together and is less sticky then you use both hands instead of one. I saw a video just the other day posted here where a scraper was used for stretch and folds.
what I do as well. It never leaves the bowl. I lift and fold into the middle of the dough turning the bowl 1/4 turn till complete then pinch the dough closed with a wet hand and flip the entire mass over...cover and repeat as needed. You will actually see the development taking place. Of course this method works best with a 1 or 2 loaf recipe and not a massive amount of dough.
I'll have to give it a try in the bowl. I'm guessing, like anything in baking, there is a knack to it. I know that my mix always sticks to the bowl, so an initial removal seems always necessary.
scraper or even a silicone spatula(what I use)...not every single bit need be involved as you will be doing this quite a few times. You will see it progress from a shaggy mess to a beautiful silken dough. Another tip is an ever so light coating of oil.
hi adrianjm,
whatever works for you is the 'best' method. Personally regardless of the slackness or hydration of the dough, I prefer wetting the bench and my hands both. Here is a part of a video I made demonstrating exactly this. This dough is quite slack and at about 78% hydration. https://youtu.be/BAa1WDE15Ig . Within reason, the dough does not stick to the stone surface.
Alan
...you end up folding it into the dough with the result that you can get nasty floury streaks in the final bread. In my experience, if you're making something like a ciabatta or coccodrillo then water (or oil) along with swift and precise use of a dough scraper is much easier and gives much better results.
...so I can try out both and see. I have used flour in the past but it was your video Alan that got me thinking....
Thanks for the information.
Adrian
the mix since it messes up the recipe and you end up with who knows what. You can stretch and fold in the bowl or container and never touch a work surface. David Snyder dies this with his SJSD that calls for 3 sets of 30 stretch and folds in the bowl. I have seen folks stretch and fold in the air too - great videos watching them handle wet dough this way/.
In the beginning, when using a work surface, just use a bench scraper to help you stretch and then fold. Once the dough starts coming together and is less sticky then you use both hands instead of one. I saw a video just the other day posted here where a scraper was used for stretch and folds.
Happy baking.
I would say neither. Plastic scraper and may be just a tad of flour on your hands.
what I do as well. It never leaves the bowl. I lift and fold into the middle of the dough turning the bowl 1/4 turn till complete then pinch the dough closed with a wet hand and flip the entire mass over...cover and repeat as needed. You will actually see the development taking place. Of course this method works best with a 1 or 2 loaf recipe and not a massive amount of dough.
I'll have to give it a try in the bowl. I'm guessing, like anything in baking, there is a knack to it. I know that my mix always sticks to the bowl, so an initial removal seems always necessary.
Yes, soft plastic scraper is your friend. Buy this kind. I recommend keeping at least half a dozen on hand.
scraper or even a silicone spatula(what I use)...not every single bit need be involved as you will be doing this quite a few times. You will see it progress from a shaggy mess to a beautiful silken dough. Another tip is an ever so light coating of oil.