Working with sticky dough?
Sometimes when I use flours other than wheat, my dough is really sticky. Usually I mix these doughs with my bread maker so it doesn't stick to my hands before full gluten development. If I wanted to knead the bread myself, are there any tips for to prevent the dough from sticking to your hands. I've tried the slap and fold technique but it doesn't really work very well for flours other than wheat. One example that comes to mind is low fat soy.