Pumpernickel Bread Dough
I made a loaf of pumpernickel bread from the KA Flour recipe. The dough is very sticky. I prepared the dough in a bread machine on dough setting. Then when time to take it out and form, it was way to sticky. I contemplated dusting the surface with flour and forming the loaf, but I followed the instructions that said, put on a lightly oiled surface, and form. I knew it wouldn't come out right and it didn't. After forming and raising when trying to get it onto my stone, it was a mess. I was going to dust the counter with flour, flour my hands, and scoop the dough out onto the floured surface, then sprinkle some flour onto the dough and work the dough, but wasn't sure what type of flour to use. The load is made with pumpernickel flour and Sir Lancelot flour. What type of flour should I use to work the dough. I was thinking of regular flour but am not sure. I'm going to make the bread again tomorrow and see if I can get the dough to be the way I want it to be. Any input will be greatly appreciated. Thanks.