Thanks for this post. It was really helpful. I tend to find my bulk fermented dough to be very sticky (from beginning of bulk ferment to the end). I have to scrape with my nails down the sides of the bowl to separate the dough from the bowl. I'm using a little less than 50% hydration (1 1/3 cup of water to 3 cups of unbleached APF; or 1 1/2 cups water for 2 cups APF and 1 cup whole wheat). What does the sticky factor indicate?

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