u/Imaginary-Payment914

I have the exam in a couple of days and I've been practicing for the FRQ a lot but if the exam is digital how will we draw the graphs, will we do them on paper and upload it or will we have to draw them on the computer itself?

I've seen many videos for doughs with much higher hydration being way easier to handle thana my dough. It is always sticky, even at low hydrations like 65%. The issue is it's too sticky and I basically degas the whole thing during pre-shape and shaping, which is why I end up with flat, dense bread. I've tried changing the hydration, my method during the autolyse stage, and the bulk fermentation time but nothing has worked. My theory is that my bread flour isn't good enough even though it is 12% protein or maybe I should use a dough mixer. I would really appreciate any tips, thank you!

Here's my method:

1. Autolyse, add 325 grams water to 500g bread flour, rest for 30 minutes
2. Add 100g starter and 2g salt with a very tiny amount of water.
3. Stretch and fold every 45 minutes (3-4 times)
4. Pre-shape, rest for 20 minutes on countertop, then shape and place in a bowl, covered and put in the fridge overnight(8-16 hours)
5. Place it to a hot dutch oven, 20 minutes covered and 25 minutes uncovered.