How do I handle very wet (high hydration) sourdough dough without it sticking everywhere?

Question

How do you handle very wet, high-hydration sourdough dough? Get tips and tricks for managing sticky dough without it getting everywhere.

Answer 1

Use well-floured hands and work surface, and employ techniques like coil folds and lamination during bulk fermentation to build strength. Chill the dough before shaping for easier handling.

Detailed Explanation:

Handling high-hydration sourdough dough can be tricky, but with the right techniques, you can manage it effectively. Here's a step-by-step guide:

1. Flour Generously: Before touching the dough, liberally flour your hands and your work surface. Rice flour is particularly effective as it doesn't absorb moisture as quickly as wheat flour.
2. Gentle Handling: Avoid overworking the dough. The more you handle it, the stickier it becomes. Use a light touch and try to minimize direct contact.
3. Coil Folds: During bulk fermentation, perform coil folds every 30-60 minutes for the first few hours. This technique builds strength and structure in the dough, making it easier to handle later. To perform a coil fold, gently lift the dough from the center, allowing the ends to fold underneath. Rotate the bowl and repeat until you've folded the entire dough.
4. Lamination: Lamination is another excellent technique for building strength. Gently stretch the dough out on a lightly oiled surface into a thin rectangle. Fold it like a letter, and then place it back in the bowl.
5. Bench Scraper: A bench scraper is your best friend. Use it to release the dough from the bowl and to help shape it without using your hands as much.
6. Cold Fermentation: After bulk fermentation, chill the dough in the refrigerator for at least a few hours, or even overnight. Cold dough is much firmer and easier to shape.
7. Shaping: When shaping, use a minimal amount of flour. Over-flouring can prevent the dough from properly sealing during shaping. Focus on creating tension on the surface of the dough.
8. Proofing Basket (Banneton): Use a well-floured banneton (proofing basket) to prevent the dough from sticking during the final proof. Rice flour is again a good choice here.

Pro Tip:

Don't be afraid to use a little water on your hands instead of flour. Sometimes, slightly damp hands can prevent the dough from sticking better than heavily floured hands, especially when dealing with very sticky dough. Experiment to see what works best for you.