Handling wet dough - a possible new technique ?
Lately I've been doing a lot of reading on how to best handle wet dough (dough with roughly 70% or more hydration that is). While brushing my teeth this morning, I suddenly thought about something I haven't read about anywhere as of so far.
When making a wet dough (let's say a dough at 76%), would it be a good idea to first make the dough at a manageable hydration level (let's say 63%), knead it for a couples of minutes, let it rest for a couple of minutes and then add the final water to get to 76% ?
By doing so, the dough should already have developed some good gluten to hold it together. When the final part of water is then mixed in, in theory it should be easier to handle the dough from that point on.
Is this a good idea or just me talking rubbish because I'm still very much inexperienced when it comes to baking high hydation loafs?