How to get smooth surface with wet whole wheat dough?
I'm relatively new to baking breads, but my breads have been getting better and better over time. I was even able to get oven rise recently, after having figured out that one mistake I made was that while shaping my loaf, I was not "winding" the dough tight enough to stretch the gluten.
Anyhow, now I have some other problems that I'd like to solve. I typically like a wet whole wheat dough since I use the French method of kneading. My doughs do pass the window pane test just fine. However, because of its wetness along with because it's 100% whole wheat dough, I am never able to get it to a very smooth surface like I am able to when I use only 100% white bread flour. This is especially a problem when I go to shape my dough. The dough is all nicely shaped for the loaf pan but the surface is very bumpy because, well, the dough is sticky and somehow the whole wheat nature of it exacerbates the roughness. I've tried to use a water and brush to smooth out the surface after shaping, but that doesn't seem to work.
Anyone have any tricks that I could try to smooth out the surface of a wet whole wheat dough?