I seem to have mastered the art of not having to touch most of my bread doughs with my hands.
I make them in the tmx.
Turn them into an oiled bowl using a spatula.
Let it rise in the bowl and then use a plastic scraper to knock it down and fold it onto itself.
I then place it into the tin to rise again before cooking. Spreading it with the plastic scraper if I need to.
Of course if the loaf needs shaping or it is rolls this doesn't work.
I often do this with a wet or sticky loaf. Yesterday's seeded bread was made like this, two scrapers and formed as best I could, rolled into seeds and put in tins to prove. Very sticky.
Here it is in the tins and then cooked.
And see how it rose
Very good bread.
