A hydration level like 76% can’t be meaningfully discussed without considering the type of flour and its protein content. There is a direct correlation between a flour’s protein and ash content and how much water it can absorb. Lower-protein flours absorb less water, which results in a stickier, slacker dough at higher hydrations. In addition, the type of flour plays a significant role in dough characteristics. For example, flours like rye and whole wheat are inherently stickier than white flour. So, incorporating rye or whole wheat into a formula will naturally create a stickier dough compared to one made with all white flour.
Other important factors that affect dough quality include dough temperature and fermentation time. Fermentation begins as soon as yeast—whether commercial or wild—is added, and it continues until the dough is baked. The idea of “ending” bulk fermentation can be misleading, as fermentation doesn’t truly stop until the yeast is killed in the oven, at around 130°F.
Over-proofed dough tends to be very sticky. Warmer dough ferments more quickly, so tracking both dough temperature and the extent of rise is essential. For example, if a dough is fermenting at 80°F and taken to a 100% rise, it will be over-proofed by the time pre-shaping, bench rest, and final shaping are complete. While recipes often instruct bakers to bulk ferment until the dough doubles in size, it fails to take the continued fermentation into account.
The key is to track the actual the temperature of the dough, and end fermentation (rise) based on temperature. For example, I currently have an 80% hydration dough with inclusions fermenting at 73°F. I won’t let it rise to 100%, because fermentation continues during pre-shaping, bench rest, final shaping, and even after the dough is placed in the refrigerator for cold fermentation. To avoid over-proofing, I plan to divide the dough when it has risen about 65%, based on its current temperature.
Below is a temperature and rise chart created by Tom Cucuzza, along with a detailed and highly informative article that I recommend to all bread bakers:
Tom Cucuzza’s Dough Temping Guide (PDF)
https://thesourdoughjourney.com/wp-...ing-Dough-Temperature-and-Percentage-Rise.pdf
It is important to note that charts like this one are guidelines. You will need to experiment with your flours, formulas, and kitchen conditions to determine the ideal rise percentage for your recipes.
Working with sticky, high-hydration dough takes time and experience. It seems you are still developing the necessary skills needed to handle doughs at 76% hydration. I recommend practicing with doughs around 70% hydration as a more manageable place to build your skills and confidence. That’s the standard starting point in every beginner baguette class I’ve taken, precisely because it helps bakers learn proper handling techniques before moving on to more advanced hydration levels.
Bread baking is a journey. We all begin as beginners, and progress comes step by step through learning, observation, and practice.
