Greetings all,

So this is my second attempt using what I guess is called French Fold? I found it from the video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough which this site linked to me.

Anyways, both times I've tried it, it has stayed sticky all the way through, up to 30 minutes of kneading! Not sticky like it looks at the beginning of the video, but still sticking to my hands/table. Could it just be a hydration issue or am I doing something wrong?

I combine my ingredients thoroughly and then get to kneading. I know that's not how the specific french fold area of the this site explains to do it, but that's how the video showed it and I can't argue with his results ... although I could argue with mine :(

Thanks for any help on this.

This keeps happening to me, but nobody else has mentioned it.  I haven't mentioned it, either, so that doesn't mean much.  And it happened again last night.

I have a KitchenAid Classic, 4.5 quart bowl.

When I finished kneading some bread dough, I had trouble removing the bowl.  The kneading action tightens the bowl, and I spent ten minutes trying to remove it.  I even wrote myself a note before I began this time about which way to turn the bowl to get it off later.