Why not but you don’t need it trust me this dough not gonna stick to your hands at all and it’s not gonna bother you when you mix it I recommend you to use stand mixer for higher hydration doughs ✌🏼
The taste is nice like a normal hydration i always make its soft but compact with less open crumbs that’s because the low hydration next time i would let it proof little bit more see what’s the result but i think this is the character of this low hydration bread . What I like about it is to make a butter jam toast or any spread nice to have compact crumbs bread too ✌🏼
@@ynnep72 I’m with you that was my very first attempt like to experience different hydrations and methods that’s all about my channel thanks for watching me video ✌🏼
If you are rocky sourdough baker needs to consider the temp an proofing time and any hydration above 75% you need to invest on a good high protein bread flour but something like this or even up to 60% not gonna bother you the only thing you need to aware of is it takes abit longer than higher hydration to proof and ferment so check the dough after you think its finish proofing exam it by poking test and stuff keep baking you will master it soon
@@littlemoresalt last time i used King Arthur bread flour. Not sure if the protein content. I let it proof in the oven with the light on for about 4 hours. When I came back home, the dough has risen, was bubbly but so loose and hard to shape.
