Whenever I handmix flour and water (and yeast and salt) to make dough, I never seem to be able to incorporate all of the flour, since a thick, hard layer of it coats the side of the bowl. That's to say, some of the flour gets wet, and then gets oversaturated with flour and becomes hard and flakey. I end up not using all of the measured flour and some of those hard flakes end up in the dough. Is there any way to avoid this? I've been using a pyrex bowl to mix...could that be the reason? If so, what material bowl would be best?