Hi Jonathan! 80% hydration is certainly where the shaping begins to get difficult. If you are keen to make a dough that is that high in hydration, baking it in a supported vessel like a loaf pan or bread baking bowl would be much less of a headache as you could basically pour the dough in the pan and let it undergo its final rise.

If you would like a happy medium, try the 72-75% range for hydration or add some vital wheat gluten. Either of these adjustments will help with the dough's elasticity and handling. Happy baking! 

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