The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

I need help with sticky dough

March 23, 2010 - 12:42pm
boule's picture
boule

I need help with sticky dough

I've been making the Light Polish Rye from Leader's book for quite a while. When baking one loaf, handling the dough is no issue as you can just scrape it from the bowl and dump it on the counter. Recently I made six times the recipe. Below is a photo of four breads made with this mix. Two are double the recipe size, which is quite big as you can see from the wine bottle.

Breads

I am quite satisfied with the breads (apart from some of the scoring that was too shallow) and with the crumb below. The taste is also very good.

My problem is that the dough is very sticky and I really have trouble handling it. Getting it from the container on to the counter to divide is a mess as it sticks to anything. From there it just gets worse.

Am I doing something wrong, or is this the nature of the beast? I would appreciate any tips.

Willem

Share
  • Facebook logo
  • Twitter logo
LindyD's picture
LindyD
Mar 23 2010 - 2:01pm

If you've read all the way through "Local Breads," (presuming that's the book you have) you should have come across Leader's advice to "embrace stickiness" because that's what rye is. 

A bowl of water for dipping your hands and a good dough scraper will help.  I dribble a bit of water on the counter as well.  Rye is a thirsty and sticky flour, but it sure tastes great!

Nice breads - you must have big, hungry people given the size of those giant rounds!

 

Doc Tracy's picture
Doc Tracy
Mar 24 2010 - 9:27am

I keep my spray bottle of water on the countertop when working with rye dough. I spray the countertop and all my tools, plus my hands as I'm working on it to prevent sticking.

The flour rubbing to get it off your hands is really helpful once you're done too.

Very nice job on the breads!

008cats's picture
008cats (not verified)
Mar 24 2010 - 7:54am

Some tips on working with rye doughs (over about 40% rye flour):

  • Mix gently. If you’re using a stand mixer, do most of the mixing in low speed, and don’t mix too long.
  • Sourdough acidifies the dough, which contributes to its strength and reduces gumminess.
  • Slashing the loaves before proofing helps maintain the definition of the slashes.
  • Slashing the loaves at at a least a 45-degree angle to the long axis of the loaf encourages upward rather than outward expansion during baking, so the loaf’s round cross-section is maintained.
  • Take care not to overproof the shaped loaves. When proofed, they will not look like they have expanded very much.
  • Allowing the bread to rest for at least 12 hours after baking reduces gumminess of the crumb.
  • Trying to wash gluey dough off your hands is an exercise in futility. Instead, rub a small amount of flour between your hands and the dough will crumble away.

 

varda's picture
varda
Mar 25 2010 - 5:44am

Wow.   This is a great post.   I've been struggling with rye bread for a couple of months now.  I have overproofed because I didn't see the expansion.   I have cut into the loaf after an hour - way too soon.  I have scraped at my hands with a knife to get the glue off.   I think I'll print this list and keep it with me in the kitchen while I'm baking rye.

boule's picture
boule
Mar 25 2010 - 12:29pm

I will definitely be trying these. Yes, I have the Local Breads from Leader and I must confess to not reading it recently. Once again great feedback.