If you’ve ever thought, “Why is my dough so sticky?” — this is for you. This dough isn’t dry. It isn’t under-hydrated (it’s 76% hydration). And I didn’t add extra flour. It’s strong.💪🏼 Here’s why it looks and feels this way: • High-protein bread flour • A long, thorough mix to properly develop gluten • Four solid rounds of stretch & folds • And fully finished bulk fermentation When those pieces come together, your dough: ✔️ releases cleanly from the container ✔️ holds its shape ✔️ feels elasti