Windowpane test and Sticky, wet dough
This week's try at Laurel's Kitchen Basic whole Wheat turned out well...a little shy on oven spring, but I was using 9" instead of 8" loaf pans, oldish flour, and oldish yeast. But here's what continues to bother me...the complete wet sticky mess of the dough. It's all over my hands, all over the counter, even after flouring both. How do I strengthen the dough without drying it out with flour? I know for sure it would sag, not do a windowpane properly. Fingerpoke test is fine. It comes back VERY slowly. Any ideas? I can post pictures, if someone can tell me how. I keep getting "Upload failed" message.