Kneading Wet Doughs
I have worked in bakeries for two years, but have only begun baking at home more recently. In attempting to adapt some the recipes I know to home baking, I've had trouble getting the gluten development needed, especially for wet doughs.
I mixed a ~70% hydration dough (100% white bread flour), and tried to knead the dough by slapping against the counter, folding, repeat (a method I learned from Nancy Silverton's "Breads from La Brea Bakery"). I kept the dough from sticking by spraying the counter with water, but I had to keep spraying, and I'm worried that I ended up with a dough closer to 75% hydration. After something like 8 minutes the dough was still not strong enough.
When making high hydration doughs without a mixing machine, do you recommend less kneading and more S&F/bulk fermentation? Or are there any good methods for hand kneading wet doughs?