pebkac101: 90% hydration dough fix

- Social baker @pebkac101 reported a 90% hydration dough became 'gumbie' and wouldn't hold shape while shaping baguette-style loaves during production batches yesterday. - They adapted by baking in loaf pans with steam for an open bake, which improved handling and consistency across batches on the same schedule. - This fix is practical for shops struggling with extreme hydration and bench slackness in daily production. (x.com)