How to make dough less sticky

There are a number of things that can cause the condition therefore there are a number of solutions to the problems. At the same time if you are making a drier dough that you know should not be sticky then its a sign that your dough either hasnt incorporated the water the gluten hasnt fully developed or maybe you need a bit more flour in it.

There are a number of things that can cause the condition therefore there are a number of solutions to the problems.

How to make dough less sticky. Adding some oil to your dough when youre kneading it or when you put it in a bowl can make it much less sticky. If you struggle to knead your dough on your surface without it sticking simply put a thin layer of oil down and start kneading on that. Low hydration Dough.

If youre at the beginning f your dough baking adventure start with low hydration. This will automatically make the dough less sticky and easier for you to knead. A beginning low hydration dough shouldnt have more than approximately 60 of water in its content.

If you are trying to get the sticky dough into a mold then you should dust both the mold and the dough to get the best results and ensure that the dough doesnt stick or tear when you are trying to get it into place. As a beginner the biggest problem when you start making bread is to manage to handle the dough in such a way that it does not stick. To fix a sticky pizza dough you can slowly add flour while kneading the dough.

Its important to add it slowly because both the added flour and additional kneading will make the dough less sticky. If youre not careful adding too much flour you might end up with a dough thats too dry and dense. The cold air enables the dough to relax hence making it non-sticky.

Apart from the ingredients causing the dough to become hot you could actually be the cause of the problem. Overworking dough can cause it to become sticky. Once you work on dough for a long time your body temperature will be transferred to the dough thus making it sticky.

Kneading the dough involves pushing squeezing and mashing it. The more you knead the dough the less it begins to stick to your fingers. The kneaded dough causes gluten to form and it begins to stick together instead of to your skin.

Dust the dough with flour to minimize the stickiness. Knead very sticky dough with wet or oiled hands not floured hands. Let the dough rest to let the flour fully absorb the water.

Knead the dough a little bit then let it rest and repeat to form gluten which firms up the dough and makes it less sticky. This is not necessarily what you want for biscuits but works well for bread. Depending on the reason that your dough is sticky you will try different methods to fix your dough and take the stickiness away.

The first step is to add flour. Most of the time the pizza dough is sticky because there is too much water and not enough flour. Adding flour will take the stickiness away.

At the same time if you are making a drier dough that you know should not be sticky then its a sign that your dough either hasnt incorporated the water the gluten hasnt fully developed or maybe you need a bit more flour in it. If youve been kneading 10 minutes and its still sticky then a dusting or two might be required. Then the dough cannot stick to the surface.

You should also wet your hands with cold water before folding the dough. Then the dough is less likely to stick to them. Alternatively you could add a little oil to the work surface and your hands.

In this video we make a small batch of Neapolitan pizza dough at 65 hydration. We talk about dough and how to avoid problems when your dough is extra sticky. Im going to make an assumption here that the stickiness youre experiencing in your dough is actually how the dough is expected to be.

So presuming that the hydration of the dough is high enough that it is a sticky mess the answer to How do I p. The Temperature of Water Whether the water youre using is hot or cold also plays an important factor on how sticky your dough will turn out to be. The cold water releases more gluten than its warm counterpart and that leads to a stickier dough.

Gluten not only toughens the dough making it hard and chewy. A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition therefore there are a number of solutions to the problems.

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.

For a normal loaf the more you knead it the less sticky it becomes. Dough is always wet and sticky at first but once youve kneaded it for five to six minutes it becomes less sticky and more glossy as it develops a skin which is the gluten forming. By the end of the kneading stage your dough could look COMPLETELY different to mine.

It could be well worked and ready but still be sticky bumpy and messy. Knead the Play Dough Dust the covered countertop with a little flour and turn out the dough on top of the flour. Knead the play dough for about 10 minutes to make it smooth and soft.

Add a little more flour if your dough still feels sticky after 10 minutes.