88: WHY is My Dough STILL STICKY? - Bake with Jack

Summary by Krater

Jack from Bake with Jack explains why bread dough often remains sticky at the end of the kneading process and demonstrates proper kneading technique to prevent stickiness.

From the video

Answers: Why is my bread dough still sticky after kneading?

• Bread kneading technique
• Dough hydration
• Sticky dough troubleshooting
• Flour types and dough texture

Ingredients

• 200 g brown flour
• 800 g white flour
• 16 g salt
• null water
• 24 g yeast

What it concludes

• Sticky dough at the end of kneading is often caused by the kneading technique rather than the dough not being ready.
• Being nimble-fingered and pushing across the table rather than down into it prevents the dough from sticking.
• A 70% hydration dough is naturally stickier than a 60% hydration dough and requires more refined technique.
• Different flour types like whole meal and rye flour bring sticky elements to the dough.
• 8 to 10 minutes of kneading is normally enough to bring the dough together.