Part 2 of the series: Why People Add Too Much Flour to Bread Dough

Today's topic is: The Dough Should Stick (a Little)

The dough looks sticky… so you add flour.

Then more flour.

Before you know it, you've got something that looks like playdough or a rubber ball.

Last time we talked about why judging dough too early leads to adding too much flour. Today let’s talk about what properly hydrated dough actually looks like.

If you've ever made one of my bread recipes, you've probably read this: after 15–20 minutes of kneading, the dough should stick to the sides, then pull away cleanly.

There's a fine line between dough that is too sticky to pull away cleanly and dough that's just sticky enough to cling to the sides before releasing.

Here's the deal:

• slight sticking = enough hydration
• pulling away cleanly = gluten developing correctly
• sliding smoothly or bouncing around the pan = usually too dry

Dough that's slightly sticky

• rises higher
• stays softer
• produces lighter crumb
• improves whole-wheat texture especially

Common reasons bakers misjudge stickiness:

• judging dough too early in the kneading cycle (see below)
• comparing bread machine dough to hand-kneaded dough videos
• wanting a “clean bowl bottom” (a stand mixer cue).
• high dough temperatures (over 82˚F) (more about this in a future email)

When to check the dough:

Check #1: After the first minute of the kneading phase are paddles engaged? Is the dough starting to stick together--similar to cookie dough?
​Check #2: 15–18 minutes later (adjust flour or water if needed).

If your dough isn't sticking at least a little, it's probably too dry. A slightly sticky dough is often the difference between average bread and bread worth sharing.

Now go practice with dough that sticks just a little. 😄

The Twisted Cinnamon Breakfast Bread shown below is a good example-- it may look too sticky early in the kneading phase but comes together beautifully by the end. The reward is a moist, tender first bite.

This upgraded sweet cinnamon twist bread is perfect for a Mother's Day breakfast or brunch. Makes two braids--one to serve and one to share. Click here for the recipe

A touch of stickiness now means better bread later,

Paula Rhodes | Home Economist

Food Worth Sharing

p.s Next time we'll talk about why some people are afraid of sticky dough--for good reason.