Shaping boules by rolling?
I'm working with around 75% hydration dough and I'm getting better at it, but I'm having trouble with generating enough surface tension on my boules.
I'm interested in learning how to shape boules by "rolling" them, as seen in this video: https://www.youtube.com/watch?v=pmTPL2J8OZk
I'm having some trouble getting it right, though. Does anyone have any tips / better videos?
Specifically, it seems like my hands stick very easily to the wet dough, so that when I'm done rolling it, the dough comes with my hands, ruining the nice structure. Am I supposed to keep my hands wet or floured during the rolling?
Any help would be appreciated!