Why is my dough always so wet and sticky?
- Thread starter Crystal27
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Dough is sticky when it is not properly kneaded OR if it is a high hydration dough (=/>70%).
If you are working with doughs around 60%, they will absorb the liquid and can be handled without sticking to everything.
These videos demonstrate the proper way to knead dough. Note the dough starts very sticky, but firms up.
A high hydration dough cannot be kneaded since it will not absorb all the liquid. So a something like a Stretch & Fold technique is used to develop the gluten.
If you are working with doughs around 60%, they will absorb the liquid and can be handled without sticking to everything.
These videos demonstrate the proper way to knead dough. Note the dough starts very sticky, but firms up.
A high hydration dough cannot be kneaded since it will not absorb all the liquid. So a something like a Stretch & Fold technique is used to develop the gluten.
It sounds like your dough might be too wet due to a few possible reasons. Double-check your flour measurements and consider using a kitchen scale for accuracy. Different types of flour absorb water differently, so make sure you’re using the right type. High humidity can also make flour absorb less water, so you might need to add a bit more flour. Lastly, ensure you’re kneading the dough enough to achieve the right consistency.