Tartine dough very sticky
Hey guys, this is my first post so I hope I'm doing this right.
I've been doing the Tartine bread for a few months now and the results are great. There is one point however, that I can't seem to figure out. When I fold the dough it keeps being very sticky, not smooth like I see it in Chad's videos. My understanding is that the stickiness can come from several things:
1) Too much hydration in the dough. I've cut down the water content to 700 grams total instead of the 750 grams in the recipe.
2) Low protein content in the flour. I'm using flour with 12% protein, which is the highest I can find here in Denmark. (Bread flour is usually 12-14%).
3) Not enough time during folding to create the gluten network. I've folded for 6 hours, put the dough in the fridge and folded for 4 hours again the next day, and the dough is still super sticky.
4) The method of folding. I'm using a big baking pan, and really trying to stretch and fold the dough and much as I can, and as similar to other people's suggestions here on the forum.
Of course I can always just powder the dough with flour and it won't stick (as much) to the kitchen towels, but there must be a way of achieving a dough that isn't sticky, right?
Thanks in advance and happy baking :)