Sticky Dough - recommendations please
So I've got two recipes that I'm currently trying to get down, the Stella Culinary artisan loaf and Hammelman's Vermont Sourdough. Bulk ferment and slap and fold knead methods are the focus here. Regardless...
I live in the PacificNorthwest. Wet environment. My doughs are going towards the sticky side if I go straight to recipe. I have a great scale, I work without machines and the product tastes great. Oven spring is ok but they are not as cohesive as I'd like them to be (They look more like a 3/4 filled water balloon that a fully filled one, if that makes sense).
Dough is sticky. Hard to work with even after 2nd/third S&F's and it sticks too much to the plastic wrap and/or bannetons in FP. Rice flour I'm gonna try to deal with that but overall I think the dough is too wet.
My first inclination is to back off the water a bit and try another go. Thoughts from the group on if you'd go there first or look to another issue. And if it is water, what's a good percetnage to back off... 10%... 20? Are there any decent guidelines for this perhaps when tweaking recipes for local climates?
Thanks for the help!