Julie, wetting your hands is a tried and true method of dealing with sticky dough, so you came up with a great solution! Flouring your hands and the tabletop is also fine, as long as you avoid incorporating too much raw flour into the dough. However, the dough you describe sounds like it might have been allowed to ferment too long. That taffy, stickiness is typical of over-fermented dough, as the proteins will begin to break down after an overly extended fermentation. Without knowing more about your process it's difficult to say if this was the cause of your very sticky dough, but you may want to give our Baker's Hotline a call at 855-371-BAKE(2253) for more help. Barb@KAF

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