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Here’s the truth about sticky dough: The goal is to take a higher hydration (more water) dough and develop/strengthen it to a point that it is not as sticky and easier to handle. . Higher hydration doughs tend to be “sticky” when you first mix them. Over time as you perform folds and the dough rests, the gluten strands will strengthen and develop where they have incorporated the water and the dough becomes easier to handle. Use water on your hands to prevent the dough from sticking. . If your do
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Here’s the truth about sticky dough: The goal is to take a higher hydrat…
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Dealing with sticky dough is a common challenge, but don’t worry! There are a few reasons why your dough might be stickier than expected, even with lower hydration recipes. Let’s break it down and find solutions: Flour Type: The type of flour you’re using can greatly impact the hydration capacity. Whole grain flours and flours with a higher protein content absorb more water. If you switch to a flour with lower absorption capabilities without adjusting hydration, the dough may become sticky. For
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Sticky dough? Don’t toss it—shape it. Save this reel so you don’t panic next time your dough gets messy! This was a very high hydration dough, and I’ll be honest—I could’ve done a better job developing the gluten earlier on. But here we are at final shaping… and it’s sticky. Like, stick-to-everything sticky. Now, I know this is the moment a lot of people think their dough is trash—but it’s not. Sticky dough doesn’t mean bad bread. Here’s what I do: ➡️ I use a letter fold to shape it ➡️ I keep my
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