Sticky, sticky dough
I've been making bread several loaves a week for over a year now. I flatter myself that I've become pretty good at it, at least so much so that I've got a few "customers," i.e. one paying customer and a couple of local farmers with whom I barter for pork and raw milk. This is how my bread empire begins.
But I'm having a lot of trouble with the stickiness of the dough. This gets in the way of effective shaping. Actually, I can almost always get a nice, round shape out of the dough. But I can only do it with considerable difficulty, because the loaves are just so sticky.
I've tried dusting my hands (and the loaves) with flour, and also rubbing my hands with a bit of water. The flour doesn't help much at all; the water does, but only for a bit before the stickiness sets in again.
My APF flour is at around 13% protein. I'm working at about 75% hydration.
Leaven goes overnight; then I mix leaven, flour and water and let rest for an hour; then I let rise for another 5 hours, with turns every 1/2 hour for two hours then every hour for the remaining three hours.
Generally it's just sticky as all getup. Messy and frustrating. Again, I can shape them---but it's just a pain in the neck.