Sentences with phrase «dough feels sticky»

If the dough feels sticky, work additional flour into it in 1/2 teaspoon increments until you can knead it without the dough clinging to your hands.

If the dough feels sticky and clings to your hands, continue to sprinkle in some additional flour and continue kneading.

Not exact matches

The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add flour, too dry add liquid — is that you have to develop a feel for it in your hands.

It's interesting to note how many felt the dough was sticky when to me, it was far too dry.

If it feels really sticky, try, before you add the last 1/2 cup, to just rest the dough for 10 minutes before resuming kneading and deciding if it needs the last 1/2 cup.

Keep adding flour and kneading (either with the dough attachment of your stand mixer, or with your hands) until the dough feels elastic and not sticky.

In a similar way, don't be afraid to add a bit more flour if you feel you have added too much water and the dough is too sticky.

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.

Since sourdough baking isn't an exact science, feel free to add just a splash more liquid if the dough seems way too dry (anything will do — water, milk, buttermilk) and if it's way too wet and sticky, just add a bit more flour.

Not sure how experienced you are with baking bread, but the more you do it you get to learn how the dough should feel before baking, and maybe it should be more sticky than dry for the way yours is coming out.

The dough should feel moist but not sticky.

If your dough feels too sticky, add in a few tablespoons of additional flour.

Kneading Tip: If your dough feels super sticky you may knead it first in your hands by just smooshing it then pulling and twisting until it becomes less sticky and then completing the kneading with the heel of your hands on the countertop at the point when it doesn't stick to the counter.

The dough will feel very sticky at first, but reach for non-stick spray instead of more flour for your hands and work surface.

The dough will feel just a little too wet / sticky.

I used less milk in the beginning (200 or 220 ml, while the original recipe suggests 250 ml) and my dough still turned out pretty sticky, I therefor added a tad more flour and let it knead at medium speed for 3 minutes (just for the record: my dough still felt sticky).

If the dough feels too sticky, add a little more all - purpose flour at a time (up to 1/2 cup).

Do not overflour, as the dough should still feel pretty sticky.

The dough should not be overworked, it's consistency will remain quite soft and sticky — it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2 - 3 tbsp of flour.

If the dough feels super wet and sticky, add one more tablespoon or so of flour — but it should still be slightly sticky.

Pro tip: If the batter feels especially sticky, wet your hands before working with the dough.

Mix the dough on medium - low speed for 7 minutes, adding more bread flour by the tablespoon within the first 2 minutes until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

The dough should feel slightly sticky, but elastic.

Mix the dough on medium - low speed for seven minutes, adding more bread flour by the tablespoon until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

If your dough still feels sticky, add a bit more flour.

Sometimes, wetting your hands helps if the dough feels too sticky.

Your dough should now be smooth and soft, if you feel it is still to sticky, add a tablespoon or two of flour.

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

From chewy slow - rise baguettes and sourdoughs to dinner rolls, sticky buns, and focaccia, working with yeasted bread dough feels very natural to me.

Add some additional wheat gluten if the dough feels too sticky and knead some more.