Handling 80% rye dough
I am working to improve my rye skill (baking lots of rye loaves for the last few months).
I am trying to understand how to handle wet (80%) rye dough (e.g. Hamelman's Vollkornbrot rye bread) which is very very sticky and can't find tips or videos for that.
Do you have tips or you know any videos that might help?
(BTW, the results are very good after struggling..)
Thanks a lot,