Mr. Messy Hands

[Dough Dude Chi]

My first forum post so bear with me please . I work as an assistant in bread at a bakery in Chicago, and I'm still learning how things go. I have an elevated body temperature (nothing too dramatic) and my palms are never dry. The combo of moisturized hands plus flour and wet dough has been disastrous for me, and I need to keep this awesome job. I looked at other threads and couldn't find any info. Are there special dough rolling gloves that can be used to form rounds and longs? Thank You so much for any info!--Jimmie

 

[retired baker]

The dough will probably pull the gloves off, I don't think theres any solution for you.
I worked with doughs for 50 years and in the end I became allergic, I get very itchy rash between my fingers when I get flour on my fingers. It doesn't matter now as I'm retired now but I did notice it at the end.

 

[Mona]

Welcome to the forum! For handling dough with moisturized hands, you might want to try dough handling gloves made from moisture-wicking materials, which can help keep your palms dry and improve grip. You could also use silicone baking mats or dough boards to reduce the mess. Additionally, dough scrapers and bench knives are great for managing dough without direct hand contact. Hope this helps, and good luck with your baking job!