NO more STICKY DOUGH. A step by step guide to unsticky dough. | by JoyRideCoffee 

Unsticky dough. As a beginner the biggest problem when you start making bread is to manage to handle the dough in such a way that it does not stick: by the bowl, by the hands, by the table, by anything. For my small and intelligent audience on this channel I prepared a special clip for this issue. I hope it helps.
For relevance I've made a dough with high hydration and a mixture of strong flour with an extensible one - whole wheat spelt (fresh milled at home).
Formula: 650g flour (470g bread flour + 110g whole spelt + 70g semolina)
530g water
125g sourdough starter (100% hydration)
15g salt
~83 % total hydration
Method:mix flour & water - 3 hours autolyse - mix sourdough - 30 mins rest - mix salt - 1 hour rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 15 min on baking steel at 240g C with steam and 30 min at 210g C without steam
If you're like me animated by the same passion, subscribe & comments are most welcome.
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
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