dough is too sticky to shape after mixing

Hi, could anybody please help

I have mixed the ingredients for the master dough as per the book, however the dough is too sticky to shape and stick all over my hands.

Was wondering if this is because the dough was not mixed in the mixer long enough? do i keep adding flour to get it right?

the flour used is not any of the brands mentioned in the book since i am in the UK and have been unable to source them so far.

1st batch
I used Stoats organic strong white flour with a protein percentage of 12.8

2nd batch
murino malino type 0 flour (I'm guessing this was the wrong flour to use ?) this dough didn't wrap around the dough hook in the mixer properly towards the end.

3rd bath

i have found a flour with 13%protein from a supermarket which i will try tomorrow once the tiger is ready.


Jack M
posted almost 4 years ago

Save 0

Did you weigh the flour or use a measuring cup? I know that I was surprised recently when I started weighing the flour and found that, in my case, it was significantly less than 3.5 cups, which means that my recent (much better) batches of dough have been much less dry than before. Could it be the same problem in the opposite direction here?

Christopher S.
posted almost 4 years ago

I weighed the dough with scales. Tried again with another flour and got better results.

Im thinking the problem is with the mixer its my first time using one and getting the hang of it is taking a little time.

my last batch will be out the fridge tomorrow will let you know how it turns out thanks

Jack M
posted almost 4 years ago

Ive had the same problem jack. let me know how your latest batch came out, balling the dough last week for me didn't work out well- it was just too sticky. troubleshooting tips anyone?

Frank D.
posted almost 4 years ago

my 3rd batch came out great i used a flour within the protein range. made a couple more since then, the dough is full of flavour. its much easier to handle the dough also not sure if it was just the change in flour or mixing for an extra minute
have some more dough in the fridge now will post the pics on saturday when i plan to make them.

- Jack   almost 4 years ago

I use a KitchenAid stand mixer with dough hook to mix my dough and usually mix a minute or so before adjusting to get the texture I want - slightly sticky to the touch. Depending on flour used and, presumably, atmospheric conditions, this means I either add a bit of warm water if dough too dry or a touch of flour if too sticky. More often, I end up adding a bit (tsp or so) of water and it is good to go. I use Antimo Caputo "00" pizza flour.

Thomas Runyon
posted almost 4 years ago

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