my bread dough becomes sticky and hard to handle after raising. Why?

Question

The dough is fine, soft and not sticky when I put it in the pan to raise but when I go to make it into loaves it has becomes sticky and is hard to shape as it sticks to my hands. What causes it to become sticky?

Answer 1

Check your rtecipe against this detailed one. It might give you the answer.

Wholemeal bread

Combine a 7gm sachet of dried yeast with half a cup of warm water in a small bowl: stir in 1 teaspoon of caster sugar. Cover with plastic wrap and set aside for 5 minutes until bubbles appear on the surface.

Sift 2 cups of unbleached plain flower, and mix with 2 cups plain wholemeal flour, add 1 teaspoon salt, 2 tablespoons dried wholemilk powder and 1 tablespoon caster sugar into a large bowl.

Make a well in the centre, add yeast, quarter cup cooking oil and 1 cup warm water.

Using hands or large spoon, mix to a soft dough. Turn onto lightly floured surface, Knead ten minutes or until smooth and elastic. If needed incorporate up to half cup extra flour until dough is not sticky.

Place in large lightly oiled bowl. Leave, covered with a teatowel in a warm place for 1 hour or until well risen. Punch dough down, and knead for 1 minute.

Divide and shape into loaves or rolls. Leave covered with plastic wrap for 45 minutes or until well risen. Place in a tin which has been lightly oiled with butter or oil. Or mould into free-form shapes and place on a greased baking tray.

Bake in tins in a 210 degree C (Gas 190 c) oven for 10 minutes, lower heat to 180 c - bake an extra 30-40 minutes.

Bake free form loaves in a 210 c oven for 10 minutes - lower heat to180c and cook for 20-30 minutes. Cooking times will depend on size of loaves or rolls. To test for doneness, tap bottom of bread with knuckles. A hollow sound indicates bread is done.
Note. Dough is enough for 1 large, 2 medium or 3 small loaves, or 16-24 rolls.
If white bread is prefered replace the 2 cups of wholemeal flour with another 2 cups of plain flour.

Answer 2

Generally, yes, but it depends upon a number of factors 1) The relative humidity---on a humid day, you may discover that your dough will remain somewhat sticky no matter how long you knead it. Just remain within the parameters of the recipe regarding the amount of flour, and your bread will turn out fine. Remember, it's better to have a dough that is slightly sticky than one that is dry and tough. 2) The flour---The amount of moisture in flour can vary from season to season or even from bag to bag, depending upon the harvest and milling conditions. 3) The recipe---Breads that contain molasses, honey, oatmeal, rye flour or sourdough are notoriously stickier than a basic white or wheat recipe. I make a sourdough onion rye bread that is so sticky it seems like I'll never get it kneaded properly, but it turns out just fine every time. 4) Kneading technique---You want to keep the dough and counter top LIGHTLY dusted with flour as you work to keep the dough manageable, less than about a tablespoon of flour at a time. As the dough becomes unworkable, add a small amount of addtional flour. A little flour dusted on your hands will help when you shape the loaves, too.

Answer 3

It's just a natural part of the process. When you let it rise, place it in a cool bowl (make it easy on yourself and line the bowl with plastic wrap) and cover with a cloth or towel. Flour your board, or table, and utensils. 'Turn out' your dough by simply lifting out the plastic and flipping it over into the floured area. Knead your dough - adding more flour, a teaspoon or so at a time as necessary, to 'dry it out' until it is easier to handle. Not too much, though, as this will throw your ingredient balance off. Try to make sure your bowl and workspace are as cool as possible and work quickly so your materials don't get warm - and do pat your hands with flour.

Answer 4

Either you are not putting enough flour in your dough, or you are not putting butter on your hands when you knead it. You also need to put butter on the bottom of the bowl where you are letting the dough rise. If you don't want to use butter, use fat free spray.

Answer 5

Becomes sticky because of the starch, do you cover it with a clean damp cloth?

Answer 6

It's working right. Just oil your rising bowl and your hands before punching it down and shaping.

Answer 7

you need to oil either your bowl or your dough before you cover it to let it rise.

Answer 8

Your not covering it or oiling the bowl.

Answer 9

I thought it was supposed to. Maybe to much water