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very much this, it makes for so much less mess.
i am not entirely convinced about the dick swinging about super high hydration doughs, it seems to just be for bragging rights, a bit like wearing stupidly heavyweight denim, it only makes a difference to one person and the rest of the world don't really care.
but the wet hands does make the handling of the dough and getting it to have a decent gluten network easier, at which point shaping etc becomes easier.
dancing james-
We were joking about this at the bakery, 70% is the new 85%.
I think one aspect is that it really helps when baking at home in a crap oven. Same with pizza dough. I was double hydrating to get doughs that were 90% for better oven pizza, but I wouldn’t bother going much about 70% when making dough for my ooni
Nef
I'm kneading with water on my hands instead of flour. It's a game-changer.