When baking, does it matter if the dough is wet and sticky?!


Question: I'm a man in my 20's, learning to bake bread on my own.

Sometimes I add too much water and the dough is very sticky. My question is, does it make a difference if the dough is still sticky, or does it have to be dry before you stick it in the oven ?


Answers: I'm a man in my 20's, learning to bake bread on my own.

Sometimes I add too much water and the dough is very sticky. My question is, does it make a difference if the dough is still sticky, or does it have to be dry before you stick it in the oven ?

Two loaves of bread - crisp of crust and tender of crumb.

1 pkg. active dry yeast
1 c. water { 105*F }
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. Warm milk
5 to 6 c. enriched flour

Soften yeast in 1/4 cup of the 105*F water 10 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour warm milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with oil. Spread surface of dough lightly with oil, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Let rest on work surface covered 10 minuts Shape each ball into a loaf and put into bread pan rubbed with Crisco, seam side down letting one side of loaf lay touching one side of pan Cover pans with a towel {I brush the loafs with oil once more to keep them from forming a crust while proofing with a soft pastry brush. Instead of the towl. the towel may stick to bread } and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.

To bake: Bake loaves at 400 degrees for 25 to 30 minutes, or until golden brown.

When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp, just let bread cool, for a more tinder crust brush with cooking oil, and let cool. Poetic.--- This is a good homemade bread recipe I have given it to several people and it has been a winner.
{ NOTE }
Now that the weather is getting cooler it is very important to keep the dough and the made up bread in a warm draft free place to rise. I hope you have fun making your homemade bread and injoy the eating also.
jim b
To answer your question. No the dough should not be sticky. To solve this problem
add flour until your dough is soft but not sticky. After you have mixed the dough well. Place the dough on a floured work surface and kneed until the dough has an elastic feel to it. You do this by bringing the
outside edge of the dough up and over to the center and press down hard with the heal of your hand go all the way around
bringing the dough up and over to the center. It's a tiresome job but that is what makes a good loaf of bread. Then when your dough starts to get that elastic feel
it is ready to place in the oiled bowl to rise
until doubled in bulk. The more bread you make the easyer it gets.If you follow the recipe and all of the instructions you will have a loaf of bread you are proud of.

It should be somewhat sticky but not sticky where it is falling through your fingers or just a doey mess....does that make sense?

Anyway some stickiness is ok. just put some flour on your hands when you are handling it right before putting it in your pan.

First, it shouldn't be sticky, due to the fact it has to be kneeded and you do that on a floured surface.
So, no, I have never made bread/rolls that have been sticky....so I don't know if it will rise and make a good loaf or not.

I depends on what type of bread you are making, but usually if the dough is too sticky, dust the dough with a little bit of flour and kneed it in. The finished product should be tacky in that it will stick lightly to your hands, but it won't pull away in strings when you pull your hand back. Also to know when your dough is ready to rise (if it is a white bread type), take a small bit of dough in hand, and carefully stretch it until it creates a very thin, yet still opaque, membrane. Hold this membrane up to the light, and if you can see light through it, it is ready to rise.

BASIC YEAST BREAD

2 tbsp. yeast
1 c. lukewarm water
1 tbsp. sugar
1 c. milk, scalded & cooled
2 c. unbleached or whole wheat flour
2 eggs, beaten
1/3 c. melted butter
1/2 c. sugar
4 c. unbleached flour

Combine yeast, water, sugar, milk and 2 cups of flour and mix for 3 minutes. Let sponge stand for 20 minutes. Combine eggs, butter and sugar, add to "sponge" mixture. Work in up to 4 cups flour until not sticky. Knead about 10 minutes or until smooth. Place in greased bowl and let rise until double in bulk (about 1 hour). Punch down and let rest for 5 minutes. Shape into 3 loaves of bread and place in 3 greased bread pans or shape into buns or cinnamon rolls. Let rise second time until double in bulk. Bake at 350 degrees for 20 to 25 minutes. Remove from pans to cool.

HOME-BAKED BREAD

1 c. warm milk (115 degrees)
1/4 c. sugar
1 tsp. salt
1 tsp. flour
1 pkg. yeast
1 egg, beaten
1/4 c. melted shortening
1 1/2 c. flour
2-2 1/2 c. flour

Use a large bowl and keep dough soft and sticky. Mix together milk, sugar, salt and 1 teaspoon flour. Add yeast, stir. Stir in egg and shortening. Add 1 1/2 cups flour and stir with spoon. Add 2-2 1/2 cups more flour, kneading over with hands until the flour is mixed to a sticky dough.
Take bread out of the bowl and grease the bowl and let rise in a warm place for 1 1/2 hours. Take the dough and roll into small bun-size balls. Place on lightly greased cookie sheet or 2 round pans. Place in preheated 350 degree oven. Bake 20-25 minutes until lightly browned.

hope these help. good luck and enjoy

It it's a traditional kneeded dough recipe, it can't be sticky! To kneed, it must be workable, add more flour to the board.





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