If a bread dough is too sticky, what does it mean?

Question

Does it mean I didn't add enough (or too much) flour, or water, or didn't bake it long enough?

Here are the ingredients I used:
2 cups of flour
1 tsp of yeast
1 tsp of sugar
1 cup of lukewarm water

I mixed it in a bowl and kneaded it for 5 mins. Then I let it stand and rise for 45 mins. Then I baked it at 375F for 30 mins. I was afraid to bake it longer because it looked like it's starting to burn. When I took i tout, it seemed to sort of collapse. The taste was pretty good, but the dough was too sticky for my liking.

So what went wrong?

Answer 1

You need more flour.

Her's a far better recipe.

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

In all the years I've been baking I've never dissolved the yeast in more than 1/4 cup water. You should have noticed that the dough was sticky while you were kneading it. This would have told you to add some flour--a little at a time--until the stickiness went away. As another person said, after you let the dough raise once, you punch it down and let it raise again. Each time it should have doubled in size. Before you put it in the bowl to raise you need to put a little oil in the bowl and rub it all over the bottom and sides so the dough doesn't stick. Then cover the top of the bowl with a damp cloth and put it in a warm place where it won't be disturbed or come into contact with drafts. Did you use all-purpose flour? Maybe you need to look at another recipe. Oh, one other thing that will make a difference is if you try to bake at a high altitude. The recipe needs to be adjusted accordingly or you will have problems.

Answer 3

Add more flour (are you using strong white flour rather than plain or self-raising? It does make a difference), and turn the heat down in the oven, and bake for longer. A lot of bread recipes I've tried have instructed me to bake it at too high a temp, so try turning it down by about 20-30 degrees. Trial and error is often the best way. Incidentally, are you using dried yeast or fresh, because you'll need to dissolve it in the water and leave it in a warm place for about 30 minutes first if it's fresh. If you were putting fresh yeast straight into the mix without letting it prove in the water first, that may account for your sticky dough.

Answer 4

1

Answer 5

Doughs can be finicky, even if you follow the recipe 100%. It's possible the humidity (or lack of) in the room or even the temperature of the water was slightly off. If the dough is too sticky, add in a little flour until the dough becomes the consistency you're going for.

Answer 6

needs 1/4 cup more flour

Answer 7

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You need to continue kneading, sprinkling the surface with just enough flour to keep the dough from sticking while kneading it. Eventually it will absorb the amount of flour needed to make the dough ball smooth.

Answer 8

bread dough sticky

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Answer 10

i think you should add more flour in the kneading process and maybe you should lower the temp to cook a bite longer the size of the bread should very according to the temp .