The term for it is called punching down , but it is actually a gentle process. You will use your fist to gently press and deflate the dough as demonstrated in the video below. At this time, you can use flour. You should coat your fingertips, as well as the surface, in flour to press and stretch the dough. You can press and stretch the dough, adding in flour a little at a time, to try to make the dough less sticky before setting it for its second rise.
After you have punched down the dough to prepare it for the second rise, you need to fold it. Again, you can coat your fingertips and workspace with flour to prevent the bread dough from becoming too sticky. You can dust it with flour, and after dusting your hands with flour, shape it the best you can to bake it. The important thing is to make sure that you can shape the bread dough and get it into the oven, even if a little bit does stick to your hands.
Sticky bread dough is difficult to handle, but it will still bake into a good loaf of bread. If you have gotten your dough through the first or second rise, the dough should be fine once it is baked. In fact, the good news is that many people say that bread dough that is sticky can still turn out to be delicious once it is baked. Sticky dough usually is full of moisture, and the end result will be bread that is moist and light, and it will rise well.
For more tips, check out my article about bread baking tips and tricks. I accept the Privacy Policy. It will be much easier to handle. Also wet your hands with a little water, it will keep the dough from sticking. I have a bread recipe that I have been trying to unlock.
It starts with a bread sponge with warm water, equal parts wheat flour, lard, sugar, salt, part of yeast. It has been in our family for over years. Sometimes it it isn't sticky at first mix and sometimes it is so sticky.
The process is all the same. Use the above rules always. I have given the recipe to a couple of other people they have had the same problems as well we're thinking it's a change in the type of flower. Do you have any suggestions? Are you and others weighing the flour and liquid using a properly-calibrated food scale?
Easy to calibrate, using a copper penny minted after , which weighs exactly 2. If not, doing so provides accuracy in obtaining a guideline to percentage of liquid to flour ratio. Is everyone using the same type of wheat flour?
It only takes a minute to sign up. Connect and share knowledge within a single location that is structured and easy to search. I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible. In general, how sticky is too sticky? Does a general answer to that question exist?
However, how often should I be putting aside the dough for bulk ferment and then washing gobs of dough off my hands? Adding to this confusion is that, when I've made bread with the KitchenAid in the past, the bread can be sticky and leave flour on the sides of the bowl for the first nine minutes of kneading and then poof something magical happens in the last minute and it stops being sticky, gathers the rest of the flour from the sides of the bowl, and is very pleasant to work with.
Should I be adding flour until something like that happens? Or perhaps kneading it with the lower flour amount until that happens? I feel this is related enough not to create another question but I can do so if needed. Thank you! Stickiness is related to the hydration in your dough, no more and no less. A focaccia dough is going to be very sticky, and it is meant to be. Unless you knead with oil a valid technique for sticky doughs you will be cleaning dough off your hands, and a lot of it.
At the same time, if you are making a drier dough that you know should not be sticky then it's a sign that your dough either hasn't incorporated the water, the gluten hasn't fully developed, or maybe you need a bit more flour in it. If you've been kneading 10 minutes and it's still sticky then a dusting or two might be required.
If you've been very precise with your measurements you weigh everything in grams, including the water then this should rarely happen. If dough on your hands bothers you then you can reserve some from the recipe and add it in as you knead it, it will keep the dough from sticking and make it easier to handle. EDIT: From the comments it sounds like you are reserving flour and only adding it after you let it autolyse.
This isn't ideal, what will happen is that the yeast will operate on the water and gluten available, and the flour will soak up the rest meaning the available moisture is gone. Adding flour after you autolyse means it won't get incorporated. Add all the flour before you autolyse and don't add any after, except maybe a very small amount for dusting. Gummy bread is the result of several reasons. Too much moisture in the dough 2.
Not enough heat in the oven 3. Too much gluten 4. Under-baked bread 5. Steaming is one of the most crucial steps when baking bread. In the first few minutes of the bake, the surface of the bread must be kept moist and pliable. This is the time you get the initial spring out of your oven that helps your bread rise and gelatinizes the starch in the flour and gives the crust a shiny appearance.
What you want to do is steam the bread for a minute and then release the steam a couple of minutes later. After all, in a matter of a few minutes, the bread stops rising anyway. The rest of the time the bread is baked and browns. Gummy or chewy are not foul words. There are loaves of bread that aim for that kind of texture. Take into account that the higher the gluten content the chewier and gummier the crumb texture will be.
Some flours are lower in protein than others like French flour or all-purpose flours for example. Higher protein flours generally have a higher gluten content in them like bread flour or strong flour. So, if you dislike the gummy texture you might want to go with a blend of flours that will have a lower protein content.
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