Do this to your STICKY dough 

Exactly! I can make the first couple of folds without trouble, but my bread flour is so strong I end up picking up the whole mass, and it won't stretch for beans!

It really depends on the dough. Each flour and hydration level behave differently. Some may need 3 folds while other 5-6 folds. You should see improvements in it with each fold. The dough should become less sticky👍

My words exactly!

Hope this helps❤️🤗

You got this! 🤗

I can do this with 100% hydration. It’s crazy

@@garylester8621 100% hydration makes me think that you probably use the 'slap and fold' kneading technique. That requires skill. I've learned to like and prefer 70%. The crumb is just right for spreading things like butter. To get a more open crumb I reduced the recipe amount by, I think, 17% and just allowed the dough to rise more. I knead 100% with a bench scraper. When I roll the dough into a ball I use the scraper to push and rotate the dough against the heel of my other hand. Another thing that I just started doing is adding vital gluten to AP flour. To me that's a big deal because I started making puff pastry which uses AP flour.

Yes, actually I do coil folds. I'm going to back off a little and do 90% next loaf, Tomarrow.

At that point, not really

i refrigerate the dough after shaping it👍

The way she is picking it up and folding it over itself is called coil folding.

Was trying to figure out the same

water

it doesn’t look like water only

Lmao! Then don't make it

Actually, the enjoyment of preparing great tasting meals is worth the time.

You realise some people aren't sports fans and so have a few extra hours every couple of weeks to make fresh food than you do?