Oddbean new post about login | logout I just dusted it with flour as I was transferring it between my bowl and the loaf pan. Definitely makes it more sticky and kind of annoying to work with.
I think my problem is the recipe I use does not go directly from bowl to loaf pan, but has flour and other stuff added first. This one’s served me fairly well for years, but maybe I should be hunting for a new recipe 🤔
Wet and sticky dough becomes much more pliable if you work it enough. I tried a slap and fold technique for a while, like a more aggressive stretch and fold. It worked a bunch of air in and developed the dough so it was less sticky. It would take 15-30 minutes of work, though, so I've since been playing with water content and an easier stretch and fold to save time and effort.