The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is there only one type of stickiness

SkiniGuinea's picture

Is there only one type of stickiness

Hello everyone, I'm entirely new to this bread thing and i have a question about kneading the dough. Stickiness and lack of elasticity seem to be big problems I am facing. Can stickiness mean the dough is too dry? or does it only mean too wet? I have tried adding flour but it seems i eventually have added another whole cup and then my dough is extremely stiff and dense. I've tried oil and that seemed to work a little better, but in the end the stickiness came back. Please give me your ideas. Thanks.

karin63's picture

Usually it means your dough is too wet. An ordinary loave can have about 60% water. That means you calculate the total amount of flour and take 60% of that in liquid. That is all the liquid you use, including oil or eggs, or any other liquid. If you use any oil 1-2% is enough, any more makes a rich loaf and in that case you usually take butter, not oil. So 1 tablespoon should be enough.
Perhaps you van post your recipe, it makes it easier to see what the problem is.
Good luck,

Floydm's picture

Moist, sticky dough at the end of kneading isn't a bad thing: I'm a big believer that the wetter, the better. The dough will tend to tighten up as it ferments (particularly if you fold it).