Sticky wet dough? or firm dough?
I often hear, "wet dough is better" for lean breads like bagettes.
Is that also true for enriched breads as well?
It's realy hard to tell what the dough needs or what it should feel like, especially when using egg because it acts as a leaven as well as liquid.
I am wondering what would be the difference be, if there is any, between high %hydration dough and lower %hydration.