Author Topic: sticky dough  (Read 742 times)

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Offline bricklayer

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sticky dough
« on: January 15, 2012, 02:59:16 PM »
got a new bosch mixer for christmas, using same mix, kneed 8 min but dough is very sticky. should i use more flour or less water?                                         
mix: flour 100% water 62.5% ady .8% salt.75% sugar.9% olive oil 1%.  thoughts


buceriasdon

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Re: sticky dough
« Reply #1 on: January 15, 2012, 03:18:01 PM »
Hi, Most likely what you are finding is the flour is being better hydrated using the mixer. May I assume you are using a bread flour? I use all purpose flour at 59% most times and oil my hands to remove the dough from the mixer then place it on a floured work surface and sprinkle a bit more flour on the top to firm the surface up. Alternately you could do some stretch and folds and that may help somewhat with the stickiness. Of course you can always drop the water content a couple of points.
Don

Offline Pete-zza

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Re: sticky dough
« Reply #2 on: January 15, 2012, 03:40:31 PM »
The salt also looks to be on the low side. Salt helps strengthen the gluten structure in the dough. I would use around 1.75%. Don is also right about the type of flour being used. Knowing what that flour is should help diagnose your problem.

Peter

Offline bricklayer

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Re: sticky dough
« Reply #3 on: January 15, 2012, 04:43:50 PM »
using gold medal bread flour,


 

pizzapan