sticky dough


Hello guys,

my dough is really sticky when I want to get It out of my bowl.
Should I put flour under the dough balls befor I let them proove?Or did I use too few flour? I'm thankfully for any help!

Greetings

Leonard

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Leonard B.
posted almost 2 years ago

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Sticky is a good thing and never add flour underneath. I would try a couple of things. From your pic I would not put my doughs on a rounded tray I would use a cookie sheet so you can scrape your dough easier and straight. When your tray is rounded it's hard to get a straight clean scrape
You could also dip your dough scraper in cold water right before you scrape it. This will help your dough not stick to the scraper.

Tony Gemignani admin
posted almost 2 years ago


Learn to love the stickiness of the dough. When I had "issues" about the fact that the dough was sticking to everything--hands, countertop, etc., Raj suggested that I decrease the water in the recipe to 60% for a batch or two, then increase it to get back to the recipe hydration level. That worked, and I learned to embrace the stickiness!...! (A thin coating of oil on the sheet also helps...)

Ken K.
posted almost 2 years ago


I recommend not adding oil to the tray or bottom of your dough if your cooking directly on a hot oven surface like a stone or steel because that oil will leave a residual flavor because it can slightly burn. For secerral particular styles you never want that foreign flavor. It's also a waste of money.

Tony Gemignani admin
posted almost 2 years ago


Thank you guys this really helped alot!

Leonard B.
posted almost 2 years ago


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