Day 1? Well the camera wouldn’t have survived. Wholemeal dough at 87% hydration would be perfect for mud wrestling but this isn’t that sort of blog.
My kneading technique with very wet doughs is to push it away and scoop it back in a circular motion – the mixture never leaves the work surface or forms a coherent mass – it’s just too liquid for that. I don’t flour or oil the work surface. Then it was scooped into an oiled box and into the fridge overnight.
Tip out onto a floured surface:
You can see it’s still very wet but a bit more coherent. A light sprinkle on the top and floured hands and it’s possible to fold and stretch without the help of a scraper:
Keeping your hands floured is probably more important than flouring the work surface.
It’s now back in the fridge – more later + the bake tomorrow morning.