Neat! But how do y’all manage to knead / work such high hydration dough? Every time I go above 60% it is like I’m working with temperamental mud; half of it stays on whichever surface I’m using.
Neat! But how do y’all manage to knead / work such high hydration dough? Every time I go above 60% it is like I’m working with temperamental mud; half of it stays on whichever surface I’m using.
Love it!