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How To Handle Bread Dough That Is Too Sticky After Rising?

Quick Answer: How To Handle Bread Dough That Is Too Sticky After Rising? If you’re finding that your dough is far too sticky to work with, it needs extra flour! This flour is what bonds the dough with the inner ingredients and without enough flour, anything is going to be too sticky by default.

The flour balances the sugars and wet ingredients out. Simply add some flour to your work surface and try kneading the dough into it slowly, the sticky texture should begin to change really fast, and you’ll have no more issues!

When baking bread, your ingredients will very quickly become the soft dough we all know and love as bread makers or not.

You’ll want to make sure to knead that dough correctly before getting to the issue of it being too sticky in the first place. So, let’s get into how to handle your messy dough that is just too sticky even after it has risen!

Handling Dough That Is Far Too Sticky After Rising

What Actually Makes The Dough Sticky?

Well, the most likely and common reason for the dough being sticky is the ratio of water inside of it.

You’ve simply got too much water in comparison with yeast or flour and this can be easily solved by measuring out how much yeast, flour, and water you used and adding more of the flour according to the texture of the dough.

If you often bake, you know that sometimes you get a batch of bread dough that is too wet. You might not realize why it is too wet until you start mixing the ingredients together.

If you notice that your dough is very moist, there are several reasons why it could be.

First, you may have added too much water, to begin with. Second, the weather conditions in your area may be humid, and your flour may already be soaking up moisture, even though you haven’t added any additional water yet.

Third, you may have baked the previous batch of dough too long, causing the gluten network to tighten up and become less elastic. Fourth, you may have mixed the dough too vigorously, which causes the gluten network to loosen up again.

While all of these scenarios can cause a dough that is too wet, none of them are easy to fix. To fix a dough that is too dry, you need to increase the amount of water you add to the dough.

For a dough that is too moist, you need to decrease the amount of water you put into the dough.

Stickiness can also come from not letting your dough rise long enough. If you let your dough rise too long, the gluten strands get tangled together and become too tight.

You can fix this problem by kneading your dough again after about 10 minutes, but if you let your dough rise longer than 30 minutes, then you should stop before it gets too stiff.

You can also add an extra egg to your dough to help keep it soft.

Location

Sometimes, your dough may have absorbed hydration due to high humidity before you even start adding water from the recipe!

We often forget to consider that the person who wrote down the formula might live in a very different part of the world climate-wise than where you live.

And you have no idea if the place of origin had low or high humidity compared to your own. You can only control your environment.

That’s when you should start adding in your flour until the dough starts to feel sticky. You may need to adjust the amount of water you’re using depending on the humidity levels in your area.

If you notice the dough is starting to stick to your hands, then you’ve added too much flour.

Once you get the right consistency, you’ll know because the dough will pull away from the sides of the bowl and won’t stick to your fingers anymore.

Temperature Of Water

If you’ve ever tried to roll out pizza dough, you know that there’s a lot of science behind getting just the right amount of stretchy dough. Water temperature is key.

Colder water results in less elasticity, while warmer water creates a tougher dough. The ideal temperature to mix your dough at is around 70 degrees Fahrenheit.

Not Kneading Enough

There are two main factors that affect the stickiness of your dough: temperature and hydration. You need to keep your dough at room temperature because cold temperatures cause gluten strands to shrink and become brittle.

When the dough gets too warm, it becomes sticky again.

If you let your dough sit around at room temperature for too long, it starts to lose its elasticity and become dry. To prevent this, you should mix your dough regularly.

As you mix, you’ll break down the gluten strands and create a smoother texture. The longer you mix, the softer your dough will get.

How Exactly Should You Handle Sticky Dough?

If your dough is so sticky it sticks to everything, then you need to add a bit of flour to it. While you’re kneading it, coat your hands and your workspace with a light dusting of all-purpose flour, and add small amounts of flour as you go along.

This will help keep the dough from sticking.

The first step is to determine how much sticky dough you need. If your dough is too sticky, you can add flour or water to make it less sticky. However, if you add too much flour or water, then the dough will become dry.

Also, adding too much extra liquid to your dough will cause it to rise too fast, making it hard to roll out. The same goes for adding too much flour. Too much flour will give your dough a dense texture, making it harder to roll out.

Let It Rise Only Twice

You shouldn’t let your dough rise more than twice its original size. If you do, it could become tough and hard to roll out. Dough that is too sticky may also cause problems when rolling it out.

You should keep an eye on the dough while letting it rise. Make sure the dough doesn’t get too wet and add flour if necessary.

Kneading Confidently

When kneading the dough, you should not fumble around too hard. Let your hands guide the dough through the motions instead. Fumbling will cause the dough to stick to your hands, making the process harder.

Use a dough scraper to lift, dive, scrape, and transfer the dough if necessary. Scraping the dough will help keep the surface clean and easy to handle. A dough scraper can be found at any grocery store. You can also buy them online.

Dusting Your Hands With Flour

You need to dust the surface on which you are kneading your bread dough. If you add too much flour, it will stick to your hands and the surface, making it hard to mix properly.

You should also avoid adding any extra flour to the dough once it has risen. But, if you have to, add it in moderation and see how you go! Adding more flour will make the dough harder and tougher.

Handling Dough That Is Far Too Sticky After Rising (1)

Using Water And Oil

Oil helps keep the dough from sticking to the surface and the hand. You can use any cooking oil, but make sure not to use too much. Remember that a little goes a long way, so don’t overdo it.

If you prefer, you can also wet the surface of your hands with cold water before working with the dough.

The dough should not stick to your hands, but if you feel like it does, then add a bit more flour to help keep the dough together.

You can also try using an ice cube instead of cold water to get rid of the doughy feeling. We recommend using olive oil instead of vegetable oil because it will give you a richer flavor.

Rise For A Second Time

Don’t let your dough rise for longer than 2 hours. If you see the dough sticking to all the surfaces, just let it rest for another 30 minutes before kneading. Then you will notice that the dough will become softer.

Don’t press down the dough too hard when punching it down. Instead, gently push and release the dough with your fingers. Use all-purpose flour at the second rising.

How Can You Handle Sticky Dough After The Very First Rise?

Before you start mixing your dough, you need to let it rest for about 30 minutes. You can see that the dough has doubled in size. When you remove it from the bowl, you should gently press the dough down.

This helps keep the air bubbles inside the dough.

After pressing it down, cover the bowl with plastic wrap and place it in the fridge. Don’t worry if the dough looks like it is rising again. Just leave it for another 10–15 minutes.

If you notice that the dough is not doubling in size after 15 minutes, then just wait longer. If you notice that it is getting bigger, then you can stop waiting.

When you prepare it for the next rise, you won’t need to knead it again. The term for it is punching down, but it’s actually a gentle process.

You will use your fist, along with your fingers, to gently press and deflate the dough. At this point, you can use flour, but you shouldn’t coat your hands in flour. Instead, you should lightly dust the surface of the dough.

The reason why you don’t need to knead the dough again is that the gluten has a particular job that it can do, but it can’t do that job twice. The proteins have a particular role that they can play, but they can’t play it twice.

You can add water to the dry ingredients until you get the right consistency. You may also need to knead the dough for a few minutes to help the gluten relax.

Once you’ve got your desired texture, let the dough rest for about 10 minutes. Then, divide the dough into two equal pieces, wrap them separately in plastic wrap, and place them in the refrigerator overnight.

How To Handle Sticky Dough After The Second Rise

After you have prepared the dough, you need to fold the dough again. Make sure that there is enough room around the edges of the bowl to allow the dough to expand while rising.

Cover the dough with plastic wrap and let it rest for 10 minutes.

Then, roll out the dough to about 1/4 inch thick. Fold it into thirds as you did before. Let it rest for another 10 minutes. Roll it out to about 1/8th inch thick. Fold it again into thirds.

Let it rest for 5 minutes. Repeat this step until you reach the desired thickness.

The important part is not to worry about whether you can shape the dough or not. Just try to shape the dough into a ball and put it into the oven.

If you are using an oiled baking sheet, this should be fine, as you will be putting the bread dough directly onto the hot surface.

However, if you are using a greased baking sheet, then you may need to add a small amount of flour to the dough to prevent sticking.

When making bread, there are two main stages: mixing and proofing. Mixing is when the flour, yeast, salt, water, and other ingredients are combined.

Proofing is when the dough rises and becomes ready to be shaped. If your dough is not ready for shaping after 2 hours, then let it rest for another hour before trying again.

You may also need to add additional time if your recipe calls for kneading. Kneading is when the dough is repeatedly stretched and folded until it feels smooth and elastic.

Kneaded dough is easier to shape because it is less sticky.

Jess Smith

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