High Hydration Dough Handling 

I got the same question from many people,
"Why doesn't the dough stick to your hands?"
"Wet your hands." is my answer.
There are a few more details which might be useful. So, here we go.
My go-to high Hydration Sourdough
80% Organic Bread and Pizza Flour. (11.8% protein)
10% Organic Spelt Flour
10% Organic Unbleached Plain Flour
They are all PRODUCT NAMES of the flour. You can google 'Kialla Pure Organics'.
(I'm saying this because some people think I am using some kind of pizza flour.)
84% hydration
20% levain
2% salt
This is how the dough turns out with these specific flour and the mixing ratio.
Remember, if you are using different flour, you need to adjust the hydration ratio accordingly.
Every flour is different. Naturally, the result will be different.
Please check out my other posts in Instagram. I've used varieties of flour from different mills. Mainly Australian but some Italian and Japanese.
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