Sticky Dough!!!!!

noonesperfect

Me again!

Have a looky here, as you can see, all cups aren't equal (more confusion LOL).

http://www.catteacorner.com/equals.htm

Rosehip_01

I've just started bread-making with a machine too. Although i was advised not to try granary until I'd perfected the standard white loaf! It came out well and I couldn't believe how easy it was but it was a little heavy/stodgy. Any advice to make the loaf a little lighter in texture i.e. less dense?

lilibeth

tweetyshells wrote: »

Lol thanks i will compare.

Anyone else?

I make granary all the time. Can you post the recipe and breadmaker type it might help to diagnose.

LameWolf

Clemm_01 wrote: »

I've just started bread-making with a machine too. Although i was advised not to try granary until I'd perfected the standard white loaf! It came out well and I couldn't believe how easy it was but it was a little heavy/stodgy. Any advice to make the loaf a little lighter in texture i.e. less dense?

I use half granary and half white bread flour. You get the nice "nutty" bits, but a lighter texture.
HTH

chrisandrob

LameWolf wrote: »

I use half granary and half white bread flour. You get the nice "nutty" bits, but a lighter texture.
HTH

Good Idea ,will try later as I find the granary a bit heavy too

Rosehip_01

LameWolf wrote: »

I use half granary and half white bread flour. You get the nice "nutty" bits, but a lighter texture.
HTH

Great idea! I do prefer granary anyway but I'm only a beginner

Will give it a go!

noonesperfect

I don't have a BM but use my Kenwood Chef.

The bread is nice if a bit more of a faff than doing it all in one machine!

In the hope of making it even better I've just bought some dough improver off ebay. I will report back when I tried it.

michbright

I have been making bread in my breadmaker since 2005 and my fav by far is the granary.

I have tried 100% granary but found it too heavy so switched to the 60/40 granary.

When I make a 400g loaf, I use 250g granary bread (Allinson Country Grain at the moment) and 160g strong white flour (Sainsbury's Own) and it works beautifully!

Penelope_Penguin

Hi there :beer: We have an older thread on sticky dough, so I'll add this thread to keep suggestions together.

Penny. x

belleabi0405

nickbrat wrote: »

Why is my dough so Sticky?

I've had sticky roll dough, sticky loaf dough and sticky chiabata dough.

I've managed to make the final bread but its not good enough, imagine trying
to form and shape very,very sticky dough, its impossible.

Any tips?

When kneading dough it is important NOT to add too much flour that is not the answer in fact the wetter and stickier the dough the better, just keep kneading for a good 10 minutes and you'll find that whilst it will still be a little sticky, it will hold together smoothly and be very easy to manage. Then add a little flour to shape. I have been baking for a while now and have conquered many challenges, don't give up.