some questions as to why dough is still sticky after kneading for an hour.
so before I explain everything here are some details.
bread that i'm making :sweet buns/Melon pan
video tutorial that i'm following: https://www.youtube.com/watch?v=uFUWTH-CXk8
Bread Dough's recipe:
225 g (1 ¾ cup) bread flour
25 g (scant ¼ cup) cake flour
3 g (1 tsp.) kosher salt
40 g (3 Tbsp.) granulated sugar
4 g (1 ¼ tsp.) instant dry yeast
1 large egg (46-50 g/ml), beaten
50 ml (3 ½ Tbsp.) whole milk, keep at 86F (30C)
50 ml (3 ½ Tbsp.) water, keep at 86F (30C)
35 g (2 ½ Tbsp.) unsalted butter, cut into small cubes and at room temp
so i'm a little confused...now i'm still a beginner and still learning....anyway
when I first try this recipe, the kneading process of the bread dough went smoothly, it only took me 10-12 mins of kneading (the kneading technique that i did is the one shown on the video) and the dough was smooth, elastic and not sticky...
but this time on my second attempt, even tho i've been kneading for 50 mins already and followed the same recipe/process that I did last time like in the video, the dough is still sticky and not getting smooth, elastic nor not sticky.
now after baking it, it still went well, the taste was good and the dough wasnt hollow or anything...although i'm still confused as to why the dough didnt become elastics and smooth like last time after kneading for a couple minutes...
* I would also like to add that the environment/kitchen that i'm working on is really cold (16-18°C)
* I cant remember if the dough on my first attempt was warm or not...tho i'm not sure if this contributes to a smooth, elastic non sticky dough..
so just wanna ask, what are the factors that contribute to a dough thats still sticky after kneading for an hour?
is a cold environment contributes to it as well?
if yes, what solution should I do?
(PS I also tried adding 1/2 tbsp of flour and I didnt wanna add more as it might become too stiff)