wet dough sticks!
This being my second post, and what with y'all turning out to be very nice indeed, I feel I can now ask dumb questions.
So this is it: I make baguettes with 74% moisture, and this makes for a sticky dough. It sticks everywhere: to my hands, to the work surface...And yet, when I watch instructional videos, wet dough doesn't seem to stick anywhere, apart from to itself when it's needed (eg when creating a seam). What is this, Schrodingers Dough - simultaneously sticky and not sticky???
I find the stickiness of the dough constantly militates against the kind of smooth shaping that I'd like to achieve - I roll it out into a baguette and rather than forming a lovely, smooth roll it sticks here, sticks there, gets a bit uneven and patchy here, bulges in places rather than being a uniform roll...whereas on the videos it sort of bounces away from the surface and does whatever the baker wants it to do.
Also, by the time I've formed a seam and then rolled it around, and created a patchwork of deformities and unevenness, it's pretty hard to tell which side the seam is on!
Am I using the wrong surface (wooden kitchen surface)? Is there something wrong with my hands?? Any insight gratefully received.
I'm typically using standard strong white flour, instant yeast, salt and 74% water. For a baguette I'm resting the dough for an hour or so before shaping into balls which rest for 5 minutes or so before shaping into baguettes.