What if dough is too sticky?

Asked By: Sherrell Cercas | Last Updated: 21st May, 2020
Category: food and drink desserts and baking
4.7/5 (309 Views . 13 Votes)
Stickiness is related to the hydration in your dough, no more and no less. At the same time, if you are making a drier dough that you know should not be sticky then it's a sign that your dough either hasn't incorporated the water, the gluten hasn't fully developed, or maybe you need a bit more flour in it.

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Then, what happens if bread dough is too sticky?

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Secondly, is sourdough dough supposed to be sticky? After 10 to 15 minutes it will begin to develop gluten and will become a silky (but still tacky, sticky) ball. You test if it's ready by doing the window pane test. Looking at your ratios you don't need to keep adding flour. It will happily soak it up and then you'll end up with an extremely heavy dough.

Beside above, what causes sticky dough?

Some of the more common reasons for sticky dough and the appropriate solutions are as follows:

  • Excessive dough absorption. This results in a decidedly wet, tacky feel.
  • Under-mixed dough. This has a sticky feel.
  • Excessive use of malt.
  • Insufficient salt content.

What if cookie dough is too sticky?

To fix cookie dough that is too sticky, you can add a little more flour, chill it or add powdered milk. It is best practice to bake a test cookie, then adjust the dough accordingly before baking the whole batch.

15 Related Question Answers Found

Why is my chapati dough sticky?

The bran and germ in whole wheat absorb more water than plain white flour. Sticky dough is tacky to handle. If you get a sticky dough, consider greasing your palm with a little oil while kneading before adding more flour. If you have a dry dough, be patient and knead further adding a teaspoon of water at a time.

How do you tell if dough is kneaded enough?

If the dough doesn't spring back when pressed with a finger, or tears when you pull it, it needs more kneading. If it springs back immediately when lightly pressed, and doesn't tear when you pull it, it's been kneaded enough and is ready to rise.

Can you over knead dough?

If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little. Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior.

How long should you knead dough?

work the dough, those strands of gluten are tightening up and getting into line. Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.

What happens if you add too much water to bread dough?

There is always some point at which you can put in too much water where no matter how strong you make the dough the loaf will not hold its shape and will flatten out during baking.

Why is my donut dough sticky?

My guess is that it may be a way to make the dough less sticky. I would suggest skipping the resting period ( they need no more than 5 minutes to rest), adding more flour to the mix (You want the dough to be moist but not sticky) Then go straight to rolling it out and frying it.

How long should I chill cookie dough?

While you'll see benefits from chilling for just 30 minutes, some bakers let their dough it for a couple of days. However, your dough won't necessarily improve with more time. In general, chilling for 2 hours or overnight will do just fine for most recipes.

How wet should bread dough be?

In general, the dough is considered wet enough when all of the dry ingredients have been combined and there are no dry patches or uncombined ingredients remaining in the bowl. The dough should feel sticky, firm, and a bit stretchy once it has been mixed together. Rule of Thumb: Add flour in 1 Tbsp.