I used to hate dough sticking on my fingers so I started making no-knead bread. Usually that's made with sourdough but it turns out it works just fine with yeast also (I use instant dry yeast).
I make an 80% hydration dough with strong white, wholemeal wheat and wholemeal rye and give it a few good pulls every 15 minutes. I wet my fingers first and I get almost no dough sticking on them, even in the first few pulls when the dough is the most mushy. I shape it after a couple of hours (depending on how it's going), let it proof for a half-hour and bake it. I get a very healthy oven spring that way especially for a 2/3s wholemeal bread. All thanks to our little fungal friends who essentially do the kneading for me.
I need to figure out the baking though, or perhaps the hydration, because it ends up a bit too humid inside even after 35 minutes baking at close to the oven's max (which should be around 250 C).
I make an 80% hydration dough with strong white, wholemeal wheat and wholemeal rye and give it a few good pulls every 15 minutes. I wet my fingers first and I get almost no dough sticking on them, even in the first few pulls when the dough is the most mushy. I shape it after a couple of hours (depending on how it's going), let it proof for a half-hour and bake it. I get a very healthy oven spring that way especially for a 2/3s wholemeal bread. All thanks to our little fungal friends who essentially do the kneading for me.
I need to figure out the baking though, or perhaps the hydration, because it ends up a bit too humid inside even after 35 minutes baking at close to the oven's max (which should be around 250 C).