16 minutes ago, heidih said:@Smithy I've posted this before but my method is speed and lightness. Do not consider more flour panacea. If the hydration is high it will pull away from your hands like some cool Silly-putty. Cold water to clean up. Think how you work with phyllo.
That plus making sure the dough has really been strengthened through a lot of folding/kneading. It makes the dough more likely to stick to itself than you or whatever surface it's on.
Also, use wet hands rather than floured hands for everything until the final shaping, that'll help with sticking too
