Part 8/9:
The final tip transforms your dough-making experience. When you notice that the surface of your dough is still relatively sticky, a simple technique can make a significant difference. By transferring your dough onto a clean surface, you can begin rolling it into a ball while maintaining a specific angle. This process helps create a smooth surface as you work the dough into shape.
Less surface area means less stickiness, making the dough easier to handle. Tools like a dough scraper can facilitate this process; however, they are not absolutely necessary. Should you find tearing on the dough's surface, a brief waiting period can allow the gluten to relax and make further shaping easier.