This is exactly what my dough looked like. This video caused me to look at other recipes and realize there must have been a typo in my recipe to get to that high of a hydration level. Thank you!
You are very welcome! 🤗 There is high hydration and then there is dough soup. 🤣 Glad you were able to salvage it and find what went wrong so next time you won’t be disappointed.
What a lovely compliment. Thank you. 🥰 I feel the same way and watch the same types of videos. We learned how lay down flooring watching a similar video. 🤗
Thank youuu so much!!! I watched your video and avoided a bread dough disaster. I just had a fabulous slice of fresh toast. You are a life (and dough) saver 😀😀😀😀
That is fabulous news, Roberta! 🎉🥳👏🏻I’m so happy to hear you recovered your dough disaster. I’ve been there without knowing how to fix dough in the past and it totally stinks!
Oh my goodness! This was a life saver. My first internet search led me to believe there was no saving the dough - but this slow and sticky (at first) method worked. I’m not sure why my dough was too wet to begin with. I thought I put in all the necessary flour. I was using my bread machine on the dough setting. I had to leave right after I started it, but when I saw it before it was ready, I could tell by looking at it that it was too wet. Am glad I found this solution before the timer went off. Thank you! Looking forward to those dinner rolls tomorrow. 😊🎄
Damn! Wish I'd have found this yesterday! I had that exact thing happen, ended up throwing it out. New to baking bread, still learning. Have had success with some bread and cinnamon rolls, been experimenting and got too wet on that one.
@@longbowshooter5291 it happens to us all! As you get better at making bread, you’ll start to recognize when a recipe is off or you need to add a little more flour or water to a recipe to get a good result. If you get really serious about bread making, you’ll end up having a scale, learn about the hydration rates of common bread types and start making your own recipes. In the meantime, I’m here and happy to help you with any bread and dough questions you may have as you learn. Feel free to ask me anything, even if I didn’t write the recipe. I love working with dough. By the way, send me a cinnamon roll next time you make one!
Keep practicing. Each time you make it, you are that much closer to getting a good feel for bread making and it will improve naturally overtime. You’ll learn what your dough needs just by experience and touch as you develop your skill.
@@Jacksonsjob ty i dont usually bake or cook But i think im a person who likes to explore So baking is just my exploration "Easy to learn but hard to master" I think thats me
That’s a great way to become a well rounded individual. They used to call it a renaissance man back in the day when you learn about all you can and explore a variety of interests. I’m like that with a lot of hobbies, gardening, sewing, painting, etc. I know just enough to get me into trouble. 😬🫣
Great tutorial! This is the problem that kept me for years making horrible bread. I would add too much flour and make bricks 🤣 To me the dough would be stiff but I would think, "that's better than too wet" No it's not 🤦♀️ Thanks to you, I'm getting better at judging the feel if the dough. I'm I perfect? Far from it, but I haven't made bread that got tossed in the trash for months now (that used to happen a lot) 😁
Perfection is an industrial machine. 🤣😆😂 Bread is kind of an art when you really get into it. I still consider myself in the fingerprinting stage. 🙊 I’ve seen your loaves they look great! The more you bake bread, the better you get. And I’ve been there with brick loaves. I ruined bread the other day when I forgot to put yeast in the mix. 😳😀😂
@@Jacksonsjob well yeah, you forgot something 😂 what's so disheartening is when you think you've followed the recipe to a T and you get a flour brick 😭
I know! Bread is sooooo finicky. But as you found out yesterday, we all have our weaknesses in the kitchen. The key is finding a tutorial or teacher of the subject you are struggling with and learning from them. After all, if I can learn to make a turkey… 😁😆🤣
The bacteria in your starter will eat flour and also add hydration back to your sticky dough. So you may find you still need some flour... that was some very wet dough sounds like people have been in this same situation when trying sourdough for the first time.... nice tutorial.
Thanks, Sharma! I have a dry dough one scheduled for the morning. I was hoping both would help people out so they don't cry over bread recipes like I have in the past. ;)
Great tutorial- it’s 1am and I just covered my Sour dough cin rolls for the night and was afraid they were too sticky bc it does stick to My hands a bit but it stretches beautifully so that’s all I needed to see to go to bed happy 😅
nice tutorial, i've been trying to find answers for how to fix wet dough, but its all been how to fix dry dough. common sense tells to add more flour obviously, but it can be the wrong choice if you add too much/soon
Thank you for the compliment! My mothers cookbooks came with this explanation in the beginning pages of bread making. The concept got lost over the years so I decided to post this tutorial. 😁
This is a good way to handle over-hydrated dough. Over-proofed dough, however, can end up looking and feeling very similar but it is unfortunately beyond fixing. The one time I seriously over-proofed some dough, I mean overnight on a pretty warm night, it ended up looking much like this but there was no reviving it. I couldn't throw it away so I poured it into a glass loaf pan and baked it anyway. It actually wasn't unpleasant, I kind of liked it, sort of like a bland cornbread, though it certainly didn't look very appealing. Didn't brown at all.
Did you know can actually revive most over proofed dough? ☺️ You will need to re-awaken the yeast by adding a food source and flour is a great way to do this. The amount of flour needed is significantly more than what this method uses and in the end. For instance, you may end up with two loaves instead of one.
Typically, no. If you are adding more than 1/3 cup or 50 grams of flour, you can add in an extra 1/4 tsp of dry yeast for good measure for every 50 grams. I personally haven’t needed to do so. If you are using an American recipe, most use much more yeast than you even need to the point it’s wasteful. If you are using a recipe created with the bakers ratio, like most recipes tend to do, that’s when you may find it beneficial to add that extra bit of yeast. I hope this helps!
Cornstarch, rice flour, instant potato flakes, cornmeal can be used in a pinch. If you add more than 10% it will change the texture of the bread. Sometimes it’s for the better depending on what you are trying to bake. I frequently add potato flakes (instant mashed potatoes) to get a softer and lighter texture. You can also try making batter bread with it where you put the dough into a greased container like a bread pan or muffin tin, let it rise 60-90 minutes and bake. Depending on the amount of water in it will depend on how open the crumb will be and moist it will taste.
Ugh I made a brick loaf today (because i’m still learning). Added to much flour but I will try again! I’ve learned bread making takes TIME and PATIENCE. Mixers are great and I have one but i’m more interested in ancient methods.
Oh the dread 🧱 🍞 brick loaf of bread is the worst! This has happened to me more times than I can count. I actually have a video on how to deal with too dry of dough like this one that may prove useful, but it’s basically the same principle, add a little water at a time as opposed to flour. You are correct that time and patience is key to successful bread making! I also have a mixer and prefer to make bread by hand. It’s very cathartic. If you want to learn more details and see some fun experimenting on bread, there is a UA-cam channel I personally enjoy called The Bread Code.
@@JacksonsjobYour other video was great too. Now I have the picture I need for these two unfortunate circumstances. Trial and error. Nothing is ever accomplished perfectly in a couple weeks.
I feel honored you watched more than one video. Thank you! 🤗 If you want to find out a little more that will help you immensely with bread making, look up hydration rates of bread. I did a basic introduction on it to get people’s feet wet, so to speak, but it will really help solidify the basics of bread making for you if you haven’t already looked into it.
I followed a recipe that said water - 2 cups (500ml) which i read as 1 cup = 500ml so i added a liter. Now my dough is just a dough pool and i ran out of flower to fix it. Can you refrigerate it overnight and continue the next day and add more flower?
Yes, you can refrigerate dough and start up the next day or two. I’ve done the same thing myself on several occasions! I hope you were able to salvage the dough.
I have found it is nearly impossible to over knead dough by hand or with machines meant for home use. I have used both a stand mixer and kneaded dough by hand in excess of thirty minutes before with no ill effects to the dough. Home mixers will overheat well before you can get even close to the over kneading stage. This is more of an issue with industrial grade mixers that are capable of mixing very large quantities of dough. There is a great bread channel on here called Bake with Jack who actually tries to over knead dough and has the same outcome I’ve experienced. I hope this helps.
It is difficult to over knead dough by hand because it takes a very, very long time to get to that stage and you would see and feel structural breakdown. I’ve personally never been able to accomplish it. A stand mixer is more likely to over work dough than a human as it can go for a high rate of speed and stress the dough in the same section repeatedly. There’s a bread channel called Bake with Jack that did a video on this very subject a while ago and he worked dough for a very long time and it never hurt the structure. You might want to check out his channel out as it’s excellent for learning all kinds of bread making tips.
Thank you! All of a sudden, after 1.5 yrs of making sourdough loaves, I'm getting no rise after mixing, just a bubbly mess that looks more like starter than bread dough. So, I'll forget I added too much dough but I will work it as I did not last night according to the directions. Thank you so much!
You are quite 🤗 welcome! I learned this the same way you did but years earlier. I think we’ve all been there. Back in the day, you’d get a cookbook gifted as a wedding gift and it taught this technique in the beginning of the dough section. Nowadays the internet is great for sharing recipes, but we often forget to explain technique with each other. 😁 I will tell you as a starter matures and grows more complex and stronger, it seems to eat much faster, breaking down the structure quicker, especially in warmer climates. I’ve found backing off on the amount of starter a little bit slows it back down to a more manageable level. Of course, you have to add more water and flour to get the same consistency, but it pays off. Hope that little tidbit helps, Grace!
For me personally? I made the flour a 100% hydration rate (Equal parts flour and water by weight) to show you all how to fix it. If you are asking for yourself, the type of flour used can affect a recipe and also just the recipe itself could be a high hydration rate by either design or unintentionally. Some recipes are meant to be liquidy like batter breads. But if it’s not supposed to look like that, it’s usually either a badly written recipe or the type of flour used. For instance: if a recipe calls for whole wheat flour and you use cheap plain white flour, the hydration ratios will be off because whole wheat absorbs a lot more liquid than a low protein white flour. And recipes that give a wide range on how much flour to use is always a toss up as they will never be consistent. The best way to have consistent results is to follow recipes that give weighted measurements and to use the type of flour they suggest. If they say to use bread flour and all you have is plain or all-purpose, you’ll likely need to adjust the water content down.
You are very welcome. There’s a great channel called Bake with Jack that I think is excellent in teaching a lot of bread making tips and techniques if you want to learn more about bread in general. His whole channel is dedicated to the area.
That is dependent on the individual recipe, unfortunately. This method shows you how to make the dough manageable once there was too much liquid added. In general, I have found using 60-65% hydration rate to be a good starting point for most beginners to have a successful dough. So for every 100 grams of flour, you’d add 60-65 mL or grams of water.
@New2chem yes sir! This is how to fix the problem once you got past the point of no return. This method I show works for all types of flour from all purpose to the highest percentage of bread flours out there!
I’m confused. When we get ready to make our dough, we mix flour, water, and sourdough starter. Is your bowl already containing these things and then once you’ve mixed them it’s still too wet? Or at which point in the process are you saying something is too wet? Our bread always comes out a little moist. Doesn’t ruin it, still love the taste, but was curious if there was a way to make it a little more dry.
Bread baking is all about hydration rates. For every x grams of flour, a certain percentage of liquid will determine how wet or dry a bread tastes in the end. Knowing this allows you to make really dry doughs like bagels or really wet doughs like some sourdoughs and anything in between. If you used a scale, this is easy to solve as you would weigh your flour, and then you could find out the amount of water you use in mL to determine the hydration rate of your current recipe. Say you had 500 grams of flour and 400 mL of water. 400/500 is 80% hydration. So, if this was too “wet” for you in the end, you’d simply start backing down the water a bit at a time to get the dryness you were after. I have found most people prefer 60-70 percent hydration over all, 60-65% seems to be a sweet spot for most people. So 500 x .60 would be 300 mL. What gets tricky is when you try to convert this to US volume measurements as everyone weighs 1 cup of flour a bit differently and brands of flours and types of flours can take up more/less volume and the amount of protein in each of the flours will absorb more/less water. To get further complicated, the industry standard shows the amount of most flour brands around 120-130 gram mark but most people weigh out on average 150 grams of flour per cup. And this can vary from brands of measuring cups. Some of the generic cups I have will weigh out as a whopping 190 grams and some as low as 110 grams. Same when you try to use the mL and cups for liquid ingredients as the lines are not always accurate. This comes down to lack of quality control and globalization of many baking supplies. That is why if you want to get serious about bread making and you want to have accurate results every time, you really need to get a scale and use the mL and gram functions. Since 1 gram of water is considered to weigh 1 mL in the baking world, you can simply weigh the water as well. It’s a little more complex for liquids like oil or milks, but for a basic sourdough, you are fine weighing both the water and flour for accuracy. Then you have to account for the starter. If you add equal parts of hydration and flour by weigh and not volume, it’s easier to calculate the percentage of hydration in the recipe, as the water from the starter affects the “wetness” of the final product. All that being said, if you want to make your dough taste drier without deep diving into depths of bread-making, simply start off by removing 1/3 cup (80mL) of water from the recipe and then knead for 6 minutes then begin to add 1 tablespoon or 15 mL of water as you work the dough, every couple of minutes. Look for a slightly tacky to smooth dough. Stop when you have this texture. This will give you a less wet sourdough in the end.
@@Jacksonsjob I guess I get confused even when people say things like “flour to water ratio” simply because when we bake bread we only do sourdough. Any other bread is not good for your digestive health. So when we make bread we use x amount of starter, x amount of water, x amount of all purpose flour.. so just saying flour to water confuses me. Are you saying for regular breads since I assume for that you don’t use any kind of a starter, just flour and water.
@@Jacksonsjob also what does the word tacky mean. The dough initially stuck to my fingers a lot and my wife tried to debate me and say “a little sticking is normal and fine” and I said “well this recipe says smooth and tacky, and no stick at all” … but she debated that when I first roll it that it’s going to stick and she began to add more and more flour and eventually it did become more smooth.. but either way not sure if it’s supposed to be sticky to begin with. For this pizza recipe we’re trying we did like 125g sourdough starter (we do everything with a scale. Makes it easier to me) 225 water at 90-95 degrees and 250 bread flour.
You have 225 water plus the water in the starter. If your starter is made with equal ratio of water to flour, then you have an additional 62.5 water. For the flour, same thing. 250 flour plus 62.5 grams flour from starter assuming equal parts. That means 287.5/312.5 = 92% hydration rate. That’s an incredibly high percentage. Anything above 80% is very difficult to handle. I would start at around 180 ml of just the water in addition to the starter and see if it is easier to work with the dough. That will give you about 77% hydration to work with and see how it goes. So in the beginning, do not add any water or flour for the first 6 minutes of kneading no matter how hard it is. The flour is like a very dry sponge. At first the flour doesn’t want to take up water, but as you work water into the flour, it can hold a lot of water much like the sponge will do. If you add flour too soon, it can make the dough dry and dense because you didn’t give the flour a chance to hydrate and now there’s too much flour. By working the dough for at least 6 minutes, you start to see a real change in the texture. This is the flour soaking in that water. At first it will be sticky to the point it clings to your fingers a lot and globs of flour and water are stuck. This is normal. In the end, tacky means you won’t have dough sticking to your fingers like that. It will be very small amounts if any. But it wants to stick to you like tape feels. Smooth dough doesn’t have that sticky tape feeling at all and will feel smooth like a squishy ball. But it won’t stick to your hands. I hope this helps and I’m making sense. So you will want to double check my math as I have a migraine brewing and I’m not good with numbers when they are about to hit as it affects my cognitive skills a bit. If you have more questions, please feel free to ask but I will likely not answer until tomorrow or the next day as I’m usually out of it when it fully hits. I will be glad to clarify when I am feeling better. 🥴Good luck on your bread making! Both you and your wife were right on parts. You all make a great team. 🤗
@@Jacksonsjob haha thank you so much. I definitely think the grams weighing method and hydration ratio will be best for us as we work better with specific numbers. I’m going to try that out next loaf.
Oh no! We’ve all been there. Usually you can fix too sticky of dough in about 5 minutes using this method. If it’s soupy, 10 minutes. About the same amount of time starting over worst case scenario.
Unfortunately, you need the gluten in flour for best results. You could try adding in another milled grain like corn or rice, but it can drastically impact the structure, strength, taste and texture in the end depending on how much you need to add. The best thing to do would be to cover it, place it in the fridge to slow down the rising and make a trip to the store.
You could use it as pancake dough or make batter bread where you place it in a greased pan and let it rise for 1 hour then bake it. You can also add more flour or cornstarch, instant plain potato flakes, or rice flour if you ran out of wheat flour to thicken it up.
@@Jacksonsjob I have sour dough starter will that be ok to add to it. I've made bread for 5yrs and this is the first for it to come out this way, I thought maybe it was the humidity its been ready hot 🔥 🥵 in the Texoma area and that's why it wasn't rising due to humidity.. I don't know.
Happy Thanksgiving, my friend! I wish I were on my phone so I could send you back a lot of cute icons like you posted. :D Not going to lie, it was a total mess to deal with but I thought it might be useful for those baking tomorrow so they can still have dinner rolls. :) I'm going to upload one for too dry of dough in the morning as well.
@@emmabenuska699 Those Hawaiian rolls are fantastic! I've tried for years to replicate them as I am allergic to a few of the ingredients to no avail. Have two on me. :)
@@Jacksonsjob I ate 3 today so now I know it was for a good cause!Oh,I just remembered I baked some banana and some pumpkin dog treats in the freezer now,there is a tree lighting ceremony and craft fair this Saturday,so we can give them out to the fair goers.Such a great dog treat recipe🐶
@@emmabenuska699 Haha, Those rolls are addictive. I used to buy the pack of four and eat them all before dinner. By the way, to save you heartache: the recipes out there with pineapple juice do not taste anything like the rolls and are expensive to make and not that great. Haha. You just reminded me! I have banana treats in the fridge for the dogs. Ray's 9th get out of the pound anniversary was on the 21st and I made them some banana dog snacks. :D
Once you add more flower you're changing the hydration percentage and the entire recipe of your dough. I recommend The Bertinet Method instead of doing this.
You are correct that the hydration method is altered. I do have a video on how to knead sticky doughs that shows the method Mr. Bertinet uses when working with higher hydrated doughs. Unfortunately, your suggestion is without careful consideration of the circumstances that brought the individual to this video in the first place. You are discounting the countless bad recipes, the beginner, the equipment used, the average home baker and the novice that gets discouraged as the dough is just too hard for them to handle. By adding just a small amount of flour at a time, the hydration rate is only changed enough for that particular person to feel at ease working with their dough. This small change allows people learn how to create a dough that will have success and give them satisfaction of baking homemade fresh bread. Just thinking of fresh baked bread brings a smile to my face. Isn’t that the ultimate goal? To have someone learn how to bake a wonderful meal to nourish their bodies and soul? 🤗🧑🍳🥖🥨🥐🍞 Why shouldn’t we encourage people to become comfortable with working with dough so they want to go back and tackle those high hydration rates as they gain experience, success and comfort in their ability? Why discourage them right off the bat and send them to slap and fold or stretch and fold techniques that may not work for what they have right in front of them? Why discourage the baker to skip learning the very basics and demand they learn advance techniques when they are just starting out? This is like expecting a small child just learning math to do multiplication because it’s faster than counting. You have to start out with small and obtainable goals for most people to achieve their potential. Why would we want to punish them for a poorly written recipe? To further expand, many American bread recipes are written in a way that disregards the hydration rate entirely and gives a range based on US volume measurements. And volume measurements are subjective to the person as well which could throw off a recipe. For the recipe itself, let’s expand. Instead of a recipe having 60 percent hydration rate, many bread recipes give a 55- 70 percent range so that most people will be successful in creating a nice loaf of bread in the end. As a result of this long accepted method of writing recipes, many a dough will become overly or under hydrated. Some will be over 100 percent hydration rates. I’d challenge anyone to attempt to knead dough that is the texture of stew trying the “bertinet” method and still get a nice result in the end. You can’t even pick up the dough as it slides out of your hands. Are we to encourage that person to throw away ingredients and waste food that could be saved using my simplistic approach? Frankly, when my viewers get better at baking bread, cakes, cookies, etc. than me, I am joyful. I encourage each and everyone of them to embrace their new found hobby and to surpass me by continuing to grow and learn. Some may leave my little channel for other specialized baking skills. How honored I am that the advanced! I am humbled when I get messages from people in their golden years, just starting out or have struggled for years and contact me to say I helped them create that first loaf of bread, that first macaron, they started a little business using my recipes, recreated a childhood memory of passed loved ones or surpassed my own knowledge and went on to creating works of art. That is such a blessing and a wonderful gift. 🤗 Frankly, based on your comment, I do believe you have surpassed my skill level. I wish I had some videos to offer you but I do have a solution. You will find much better videos on bread making through channels like ChainBaker or BreadCode. I have watched Chain Baker for years and he’s very gifted. The Bread Code is a genius behind the complexity of bread making. I hope that you have a lovely weekend filled with lots of happy baking. Have a great rest of your day!
@New2chem why do you believe this? I can give you the percentages of French, ciabatta, sandwich, pizza dough, and many of various bread doughs you can make off the top of my head. None of this is a prerequisite to bread making and it could only overwhelm the beginner to the point they don’t even want to try! Would it not be better to hold their hand and help them fix mistakes along the way as they learn the more advanced process? People have varying levels of skill, knowledge and ability. Everyone should be able to enjoy a nice slice of bread 🥯 🥖 🍞 What if I told a child they couldn’t color until they learned the rules of staying in the lines, learned each name of the colors in their box, where they go, how each color can be combined to form new colors and the difference between primary or tertiary colors? You’d miss out on the joy and happiness that child has when they bring you a scribbled mess that is masterpiece in their mind. What a shame if I were to rob the pleasure of a mother or father learning to correct a mistake for her family’s meal because I got hung up on the semantics of bread making! That would be a dreadful mistake. I want to empower people to learn the passion of baking! Not bombard them with rigidity and rules that don’t matter to the casual baker. 🧑🍳
@@Jacksonsjob why don't you encourage people to learn bakers percentage before attempting bread making. An also if you look at most home bakers on UA-cam or online I don't see them doing this. Don't you think it would be better to show someone the right way the first time. you could teach them the slap an fold method which would help the dough or let is sit for a hour to build gluten.
Oh no! There are three things at that point you can do, place the dough in the fridge and run to the store. Try adding in a bit of cornmeal or instant potatoes, or pour the dough into a pan, let it rise and make “batter bread.”
A good rule of thumb on when to tell the dough will become too tough is it’s really hard to knead and stretch the dough. It has a lot of resistance and doesn’t stretch as easily, even when well kneaded. If you stop when the dough is kneading smoothly and it stretches without a lot of resistance, you’ll not have a dense/tough dough. With that being said, leaving it a little on the doughy side will give a lighter crumb structure and a very soft bread. So you can’t go wrong! 🤗
If only I'd known about this strategy... I over-mixed my first dough this morning--45 minutes with a hand-mixer, half the time on high! 😂 YES! I realize NOW what I did wrong and am SO SAD! The second attempt failed because I refused to use the hand mixer again (just two months ago I made no-knead fortified sandwich bread that was delightful! ua-cam.com/video/5B71ROC6zlk/v-deo.html), but my fortified dough today was too wet, suddenly... instead, I used my backup-plan store-bought pizza dough for my strawberry and pecan sticky buns... and your American vanilla buttercream frosting to top (I'm a new subscriber, too!). I'd just refreshed my memory watching a video on the Bertinet Meothod... but sometimes, I'm too ambitious! ua-cam.com/video/bWN9mxR_iXI/v-deo.html
I love Bertinet! I've watched him for years. I've done that with dough before. :D (By the way, your comment just showed up. UA-cam is hilarious right now. I think they are working on their comment notifications as I'm getting some that are over 2 years old as well.)
@@Jacksonsjob I'm back here again... IDK what happened, but I have an 85% hydrated dough that didn't rise (the yeast was outdated by several years, OOPS!) and I knew I learned how to solve this issue before. Happy Holidays! I think about you often and wish you well!
This is exactly what my dough looked like. This video caused me to look at other recipes and realize there must have been a typo in my recipe to get to that high of a hydration level. Thank you!
You are very welcome! 🤗 There is high hydration and then there is dough soup. 🤣 Glad you were able to salvage it and find what went wrong so next time you won’t be disappointed.
See, I love UA-cam for stuff like this--it's so much easier to learn when you can see it as it's being described.
What a lovely compliment. Thank you. 🥰 I feel the same way and watch the same types of videos. We learned how lay down flooring watching a similar video. 🤗
Thank youuu so much!!! I watched your video and avoided a bread dough disaster. I just had a fabulous slice of fresh toast. You are a life (and dough) saver 😀😀😀😀
That is fabulous news, Roberta! 🎉🥳👏🏻I’m so happy to hear you recovered your dough disaster. I’ve been there without knowing how to fix dough in the past and it totally stinks!
Oh my goodness! This was a life saver. My first internet search led me to believe there was no saving the dough - but this slow and sticky (at first) method worked. I’m not sure why my dough was too wet to begin with. I thought I put in all the necessary flour. I was using my bread machine on the dough setting. I had to leave right after I started it, but when I saw it before it was ready, I could tell by looking at it that it was too wet. Am glad I found this solution before the timer went off. Thank you! Looking forward to those dinner rolls tomorrow. 😊🎄
So glad you were able to salvage your dough, Sally! I hope you are enjoying such a special day getting to eat fresh baked rolls! 🌲🎄☺️
Thank youu. I thought my dough was hopless haha. BUT it was revived using your method!
That is wonderful! I’ve been there myself. So glad you were able to revive your dough!
Very nice, been struggling with wet dough a lot, cheers!
So glad this is helpful to you, Arx!
Damn! Wish I'd have found this yesterday! I had that exact thing happen, ended up throwing it out.
New to baking bread, still learning. Have had success with some bread and cinnamon rolls, been experimenting and got too wet on that one.
@@longbowshooter5291 it happens to us all! As you get better at making bread, you’ll start to recognize when a recipe is off or you need to add a little more flour or water to a recipe to get a good result. If you get really serious about bread making, you’ll end up having a scale, learn about the hydration rates of common bread types and start making your own recipes. In the meantime, I’m here and happy to help you with any bread and dough questions you may have as you learn. Feel free to ask me anything, even if I didn’t write the recipe. I love working with dough. By the way, send me a cinnamon roll next time you make one!
Thank you so much this is exactly the video i needed
You are very welcome. I am so happy it helped!
I'm a baking noob and I always overhydrate my dough. Thanks a lot!
It gets easier to bake the more you practice, I promise!
Same im noob too 🤦♀️
I add little yeast and my dough is oily
Keep practicing. Each time you make it, you are that much closer to getting a good feel for bread making and it will improve naturally overtime. You’ll learn what your dough needs just by experience and touch as you develop your skill.
@@Jacksonsjob ty i dont usually bake or cook
But i think im a person who likes to explore
So baking is just my exploration
"Easy to learn but hard to master"
I think thats me
That’s a great way to become a well rounded individual. They used to call it a renaissance man back in the day when you learn about all you can and explore a variety of interests. I’m like that with a lot of hobbies, gardening, sewing, painting, etc. I know just enough to get me into trouble. 😬🫣
Great tutorial! This is the problem that kept me for years making horrible bread. I would add too much flour and make bricks 🤣 To me the dough would be stiff but I would think, "that's better than too wet" No it's not 🤦♀️ Thanks to you, I'm getting better at judging the feel if the dough. I'm I perfect? Far from it, but I haven't made bread that got tossed in the trash for months now (that used to happen a lot) 😁
Perfection is an industrial machine. 🤣😆😂 Bread is kind of an art when you really get into it. I still consider myself in the fingerprinting stage. 🙊 I’ve seen your loaves they look great! The more you bake bread, the better you get. And I’ve been there with brick loaves. I ruined bread the other day when I forgot to put yeast in the mix. 😳😀😂
@@Jacksonsjob well yeah, you forgot something 😂 what's so disheartening is when you think you've followed the recipe to a T and you get a flour brick 😭
I know! Bread is sooooo finicky. But as you found out yesterday, we all have our weaknesses in the kitchen. The key is finding a tutorial or teacher of the subject you are struggling with and learning from them. After all, if I can learn to make a turkey… 😁😆🤣
@@Jacksonsjob I was more than happy to return the favor. 😁 made me feel useful.
Goodness gracious! I didn't realize that we have known each other over a year now! 🤯
Thanks, your tutorial really helped my over saturated loaf. ❤🎉
So glad to hear it, Aunt bea! I hope Andy and Opie enjoy the loaf. 🍞 😉
The bacteria in your starter will eat flour and also add hydration back to your sticky dough. So you may find you still need some flour... that was some very wet dough sounds like people have been in this same situation when trying sourdough for the first time.... nice tutorial.
You are absolutely correct! This happened to me quite a bit when learning how to make sourdough. Thank you for sharing this with other bakers! 😊🧑🍳🥖🍞🥐
So glad I found this !! Thanks !!
You’re welcome ☺️
Hi, thanks for sharing. ❤ Can't wait to see how my first sourdough loaf turns out.
You’ll have to let me know! Sourdough is so much fun once you get the hang of it.
Thank you! The dogs got my last go at sourdough, they loved it🤷🏻♀️
Too cute! Our dogs love sourdough, too!
Great tips for such an important cooking event/day 😊
Thanks, Sharma! I have a dry dough one scheduled for the morning. I was hoping both would help people out so they don't cry over bread recipes like I have in the past. ;)
thank you so much i have the same problem..San Diego Ca
You are very welcome, Pedro! It’s such a common problem with dough making. Have a great day!
Great tutorial- it’s 1am and I just covered my
Sour dough cin rolls for the night and was afraid they were too sticky bc it does stick to
My hands a bit but it stretches beautifully so that’s all I needed to see to go to bed happy 😅
I hope you woke up to delicious sourdough cinnamon rolls, Kate! 🤞🏻
nice tutorial, i've been trying to find answers for how to fix wet dough, but its all been how to fix dry dough. common sense tells to add more flour obviously, but it can be the wrong choice if you add too much/soon
Thank you for the compliment! My mothers cookbooks came with this explanation in the beginning pages of bread making. The concept got lost over the years so I decided to post this tutorial. 😁
This is a good way to handle over-hydrated dough. Over-proofed dough, however, can end up looking and feeling very similar but it is unfortunately beyond fixing. The one time I seriously over-proofed some dough, I mean overnight on a pretty warm night, it ended up looking much like this but there was no reviving it. I couldn't throw it away so I poured it into a glass loaf pan and baked it anyway. It actually wasn't unpleasant, I kind of liked it, sort of like a bland cornbread, though it certainly didn't look very appealing. Didn't brown at all.
Did you know can actually revive most over proofed dough? ☺️ You will need to re-awaken the yeast by adding a food source and flour is a great way to do this. The amount of flour needed is significantly more than what this method uses and in the end. For instance, you may end up with two loaves instead of one.
how did you know i was making cinnamon rolls XD ty for saving my dough!
My favorite kind of bread! Send one to me! 🤣
Thanks for your advice. 👍🏻👍🏻
You are very welcome! Good luck!
Do you need to add any more rising agent?
Typically, no. If you are adding more than 1/3 cup or 50 grams of flour, you can add in an extra 1/4 tsp of dry yeast for good measure for every 50 grams. I personally haven’t needed to do so.
If you are using an American recipe, most use much more yeast than you even need to the point it’s wasteful. If you are using a recipe created with the bakers ratio, like most recipes tend to do, that’s when you may find it beneficial to add that extra bit of yeast. I hope this helps!
@Jacksonsjob Yes, it's very helpful. Thank you for your quick response!
You are very welcome! Much success on fixing your dough!
I cannot thank you enough!❤
I’m glad I could help! Love the username choice. 😊
Hi, are there any substitutes for flour? I currently don't have any usable flour and I'd like to know
Cornstarch, rice flour, instant potato flakes, cornmeal can be used in a pinch. If you add more than 10% it will change the texture of the bread. Sometimes it’s for the better depending on what you are trying to bake. I frequently add potato flakes (instant mashed potatoes) to get a softer and lighter texture.
You can also try making batter bread with it where you put the dough into a greased container like a bread pan or muffin tin, let it rise 60-90 minutes and bake. Depending on the amount of water in it will depend on how open the crumb will be and moist it will taste.
Ugh I made a brick loaf today (because i’m still learning). Added to much flour but I will try again! I’ve learned bread making takes TIME and PATIENCE. Mixers are great and I have one but i’m more interested in ancient methods.
Oh the dread 🧱 🍞 brick loaf of bread is the worst! This has happened to me more times than I can count. I actually have a video on how to deal with too dry of dough like this one that may prove useful, but it’s basically the same principle, add a little water at a time as opposed to flour. You are correct that time and patience is key to successful bread making! I also have a mixer and prefer to make bread by hand. It’s very cathartic. If you want to learn more details and see some fun experimenting on bread, there is a UA-cam channel I personally enjoy called The Bread Code.
@@JacksonsjobYour other video was great too. Now I have the picture I need for these two unfortunate circumstances. Trial and error. Nothing is ever accomplished perfectly in a couple weeks.
I feel honored you watched more than one video. Thank you! 🤗 If you want to find out a little more that will help you immensely with bread making, look up hydration rates of bread. I did a basic introduction on it to get people’s feet wet, so to speak, but it will really help solidify the basics of bread making for you if you haven’t already looked into it.
Thank you so much for help.
You are very welcome!
I followed a recipe that said water - 2 cups (500ml) which i read as 1 cup = 500ml so i added a liter. Now my dough is just a dough pool and i ran out of flower to fix it. Can you refrigerate it overnight and continue the next day and add more flower?
Yes, you can refrigerate dough and start up the next day or two. I’ve done the same thing myself on several occasions! I hope you were able to salvage the dough.
What about over mixing or kneading due to having to keep doing this?? I never know how much is too much with the kneading
I have found it is nearly impossible to over knead dough by hand or with machines meant for home use. I have used both a stand mixer and kneaded dough by hand in excess of thirty minutes before with no ill effects to the dough. Home mixers will overheat well before you can get even close to the over kneading stage. This is more of an issue with industrial grade mixers that are capable of mixing very large quantities of dough.
There is a great bread channel on here called Bake with Jack who actually tries to over knead dough and has the same outcome I’ve experienced. I hope this helps.
Can you over knead it this way? How do I know what is over kneaded? I've always been told that makes bread tough.
It is difficult to over knead dough by hand because it takes a very, very long time to get to that stage and you would see and feel structural breakdown. I’ve personally never been able to accomplish it. A stand mixer is more likely to over work dough than a human as it can go for a high rate of speed and stress the dough in the same section repeatedly. There’s a bread channel called Bake with Jack that did a video on this very subject a while ago and he worked dough for a very long time and it never hurt the structure. You might want to check out his channel out as it’s excellent for learning all kinds of bread making tips.
Omg this video is a saver it saved me when I was doing cookies thank you
So glad you were able to save your cookies, Kimberly!
Thank you! All of a sudden, after 1.5 yrs of making sourdough loaves, I'm getting no rise after mixing, just a bubbly mess that looks more like starter than bread dough. So, I'll forget I added too much dough but I will work it as I did not last night according to the directions. Thank you so much!
You are quite 🤗 welcome! I learned this the same way you did but years earlier. I think we’ve all been there. Back in the day, you’d get a cookbook gifted as a wedding gift and it taught this technique in the beginning of the dough section. Nowadays the internet is great for sharing recipes, but we often forget to explain technique with each other. 😁
I will tell you as a starter matures and grows more complex and stronger, it seems to eat much faster, breaking down the structure quicker, especially in warmer climates. I’ve found backing off on the amount of starter a little bit slows it back down to a more manageable level. Of course, you have to add more water and flour to get the same consistency, but it pays off. Hope that little tidbit helps, Grace!
Thank you !!!!
You’re welcome, Francisco!
I love your content. This save me. But can i ask u something, why did the dough come out so liquidy.
For me personally? I made the flour a 100% hydration rate (Equal parts flour and water by weight) to show you all how to fix it.
If you are asking for yourself, the type of flour used can affect a recipe and also just the recipe itself could be a high hydration rate by either design or unintentionally. Some recipes are meant to be liquidy like batter breads. But if it’s not supposed to look like that, it’s usually either a badly written recipe or the type of flour used. For instance: if a recipe calls for whole wheat flour and you use cheap plain white flour, the hydration ratios will be off because whole wheat absorbs a lot more liquid than a low protein white flour.
And recipes that give a wide range on how much flour to use is always a toss up as they will never be consistent. The best way to have consistent results is to follow recipes that give weighted measurements and to use the type of flour they suggest. If they say to use bread flour and all you have is plain or all-purpose, you’ll likely need to adjust the water content down.
@@Jacksonsjob oh i get it. thank you so much 🥰
You are very welcome. There’s a great channel called Bake with Jack that I think is excellent in teaching a lot of bread making tips and techniques if you want to learn more about bread in general. His whole channel is dedicated to the area.
What is the ratio or water to dough that should be used initially
That is dependent on the individual recipe, unfortunately. This method shows you how to make the dough manageable once there was too much liquid added.
In general, I have found using 60-65% hydration rate to be a good starting point for most beginners to have a successful dough. So for every 100 grams of flour, you’d add 60-65 mL or grams of water.
@@Jacksonsjob Thanks ! Great stuff !
You’re welcome!
@@Jacksonsjob That also depends on the flour the more Protin the more water it will take.
@New2chem yes sir! This is how to fix the problem once you got past the point of no return. This method I show works for all types of flour from all purpose to the highest percentage of bread flours out there!
I’m confused. When we get ready to make our dough, we mix flour, water, and sourdough starter. Is your bowl already containing these things and then once you’ve mixed them it’s still too wet? Or at which point in the process are you saying something is too wet? Our bread always comes out a little moist. Doesn’t ruin it, still love the taste, but was curious if there was a way to make it a little more dry.
Bread baking is all about hydration rates. For every x grams of flour, a certain percentage of liquid will determine how wet or dry a bread tastes in the end. Knowing this allows you to make really dry doughs like bagels or really wet doughs like some sourdoughs and anything in between. If you used a scale, this is easy to solve as you would weigh your flour, and then you could find out the amount of water you use in mL to determine the hydration rate of your current recipe. Say you had 500 grams of flour and 400 mL of water. 400/500 is 80% hydration. So, if this was too “wet” for you in the end, you’d simply start backing down the water a bit at a time to get the dryness you were after. I have found most people prefer 60-70 percent hydration over all, 60-65% seems to be a sweet spot for most people. So 500 x .60 would be 300 mL.
What gets tricky is when you try to convert this to US volume measurements as everyone weighs 1 cup of flour a bit differently and brands of flours and types of flours can take up more/less volume and the amount of protein in each of the flours will absorb more/less water.
To get further complicated, the industry standard shows the amount of most flour brands around 120-130 gram mark but most people weigh out on average 150 grams of flour per cup. And this can vary from brands of measuring cups. Some of the generic cups I have will weigh out as a whopping 190 grams and some as low as 110 grams. Same when you try to use the mL and cups for liquid ingredients as the lines are not always accurate. This comes down to lack of quality control and globalization of many baking supplies.
That is why if you want to get serious about bread making and you want to have accurate results every time, you really need to get a scale and use the mL and gram functions.
Since 1 gram of water is considered to weigh 1 mL in the baking world, you can simply weigh the water as well. It’s a little more complex for liquids like oil or milks, but for a basic sourdough, you are fine weighing both the water and flour for accuracy.
Then you have to account for the starter. If you add equal parts of hydration and flour by weigh and not volume, it’s easier to calculate the percentage of hydration in the recipe, as the water from the starter affects the “wetness” of the final product.
All that being said, if you want to make your dough taste drier without deep diving into depths of bread-making, simply start off by removing 1/3 cup (80mL) of water from the recipe and then knead for 6 minutes then begin to add 1 tablespoon or 15 mL of water as you work the dough, every couple of minutes. Look for a slightly tacky to smooth dough. Stop when you have this texture. This will give you a less wet sourdough in the end.
@@Jacksonsjob I guess I get confused even when people say things like “flour to water ratio” simply because when we bake bread we only do sourdough. Any other bread is not good for your digestive health. So when we make bread we use x amount of starter, x amount of water, x amount of all purpose flour.. so just saying flour to water confuses me. Are you saying for regular breads since I assume for that you don’t use any kind of a starter, just flour and water.
@@Jacksonsjob also what does the word tacky mean. The dough initially stuck to my fingers a lot and my wife tried to debate me and say “a little sticking is normal and fine” and I said “well this recipe says smooth and tacky, and no stick at all” … but she debated that when I first roll it that it’s going to stick and she began to add more and more flour and eventually it did become more smooth.. but either way not sure if it’s supposed to be sticky to begin with. For this pizza recipe we’re trying we did like 125g sourdough starter (we do everything with a scale. Makes it easier to me) 225 water at 90-95 degrees and 250 bread flour.
You have 225 water plus the water in the starter. If your starter is made with equal ratio of water to flour, then you have an additional 62.5 water. For the flour, same thing. 250 flour plus 62.5 grams flour from starter assuming equal parts. That means 287.5/312.5 = 92% hydration rate.
That’s an incredibly high percentage. Anything above 80% is very difficult to handle.
I would start at around 180 ml of just the water in addition to the starter and see if it is easier to work with the dough. That will give you about 77% hydration to work with and see how it goes.
So in the beginning, do not add any water or flour for the first 6 minutes of kneading no matter how hard it is. The flour is like a very dry sponge. At first the flour doesn’t want to take up water, but as you work water into the flour, it can hold a lot of water much like the sponge will do. If you add flour too soon, it can make the dough dry and dense because you didn’t give the flour a chance to hydrate and now there’s too much flour.
By working the dough for at least 6 minutes, you start to see a real change in the texture. This is the flour soaking in that water. At first it will be sticky to the point it clings to your fingers a lot and globs of flour and water are stuck. This is normal. In the end, tacky means you won’t have dough sticking to your fingers like that. It will be very small amounts if any. But it wants to stick to you like tape feels. Smooth dough doesn’t have that sticky tape feeling at all and will feel smooth like a squishy ball. But it won’t stick to your hands.
I hope this helps and I’m making sense. So you will want to double check my math as I have a migraine brewing and I’m not good with numbers when they are about to hit as it affects my cognitive skills a bit. If you have more questions, please feel free to ask but I will likely not answer until tomorrow or the next day as I’m usually out of it when it fully hits. I will be glad to clarify when I am feeling better. 🥴Good luck on your bread making! Both you and your wife were right on parts. You all make a great team. 🤗
@@Jacksonsjob haha thank you so much. I definitely think the grams weighing method and hydration ratio will be best for us as we work better with specific numbers. I’m going to try that out next loaf.
After i threw my sticky dough in the bin came across this ...wonder how much patience it takes
Oh no! We’ve all been there. Usually you can fix too sticky of dough in about 5 minutes using this method. If it’s soupy, 10 minutes. About the same amount of time starting over worst case scenario.
How do you fix it when you run out of flour
Unfortunately, you need the gluten in flour for best results. You could try adding in another milled grain like corn or rice, but it can drastically impact the structure, strength, taste and texture in the end depending on how much you need to add. The best thing to do would be to cover it, place it in the fridge to slow down the rising and make a trip to the store.
My dough is still runny 2days, it has been so hot and humid should I give up or use as pancakes or something else, I would hate to toss this away. Sad
You could use it as pancake dough or make batter bread where you place it in a greased pan and let it rise for 1 hour then bake it. You can also add more flour or cornstarch, instant plain potato flakes, or rice flour if you ran out of wheat flour to thicken it up.
@@Jacksonsjob I have sour dough starter will that be ok to add to it. I've made bread for 5yrs and this is the first for it to come out this way, I thought maybe it was the humidity its been ready hot 🔥 🥵 in the Texoma area and that's why it wasn't rising due to humidity.. I don't know.
You definitely can try it. The only problem is your sourdough will be adding more moisture.
🍁🍂Happy Thanksgiving🍂🍁 Brava for handling that sticky dough it looks so blob like😬
Happy Thanksgiving, my friend! I wish I were on my phone so I could send you back a lot of cute icons like you posted. :D
Not going to lie, it was a total mess to deal with but I thought it might be useful for those baking tomorrow so they can still have dinner rolls. :) I'm going to upload one for too dry of dough in the morning as well.
@@Jacksonsjob 👁💙🍞😂
I cheated and bought the Hawaiian savory rolls.Again to you and yours a very Happy Thanksgiving Sara!!
@@emmabenuska699 Those Hawaiian rolls are fantastic! I've tried for years to replicate them as I am allergic to a few of the ingredients to no avail. Have two on me. :)
@@Jacksonsjob I ate 3 today so now I know it was for a good cause!Oh,I just remembered I baked some banana and some pumpkin dog treats in the freezer now,there is a tree lighting ceremony and craft fair this Saturday,so we can give them out to the fair goers.Such a great dog treat recipe🐶
@@emmabenuska699 Haha, Those rolls are addictive. I used to buy the pack of four and eat them all before dinner. By the way, to save you heartache: the recipes out there with pineapple juice do not taste anything like the rolls and are expensive to make and not that great. Haha. You just reminded me! I have banana treats in the fridge for the dogs. Ray's 9th get out of the pound anniversary was on the 21st and I made them some banana dog snacks. :D
Once you add more flower you're changing the hydration percentage and the entire recipe of your dough. I recommend The Bertinet Method instead of doing this.
You are correct that the hydration method is altered. I do have a video on how to knead sticky doughs that shows the method Mr. Bertinet uses when working with higher hydrated doughs.
Unfortunately, your suggestion is without careful consideration of the circumstances that brought the individual to this video in the first place. You are discounting the countless bad recipes, the beginner, the equipment used, the average home baker and the novice that gets discouraged as the dough is just too hard for them to handle. By adding just a small amount of flour at a time, the hydration rate is only changed enough for that particular person to feel at ease working with their dough. This small change allows people learn how to create a dough that will have success and give them satisfaction of baking homemade fresh bread. Just thinking of fresh baked bread brings a smile to my face. Isn’t that the ultimate goal? To have someone learn how to bake a wonderful meal to nourish their bodies and soul? 🤗🧑🍳🥖🥨🥐🍞
Why shouldn’t we encourage people to become comfortable with working with dough so they want to go back and tackle those high hydration rates as they gain experience, success and comfort in their ability? Why discourage them right off the bat and send them to slap and fold or stretch and fold techniques that may not work for what they have right in front of them? Why discourage the baker to skip learning the very basics and demand they learn advance techniques when they are just starting out? This is like expecting a small child just learning math to do multiplication because it’s faster than counting. You have to start out with small and obtainable goals for most people to achieve their potential. Why would we want to punish them for a poorly written recipe?
To further expand, many American bread recipes are written in a way that disregards the hydration rate entirely and gives a range based on US volume measurements. And volume measurements are subjective to the person as well which could throw off a recipe. For the recipe itself, let’s expand. Instead of a recipe having 60 percent hydration rate, many bread recipes give a 55- 70 percent range so that most people will be successful in creating a nice loaf of bread in the end.
As a result of this long accepted method of writing recipes, many a dough will become overly or under hydrated. Some will be over 100 percent hydration rates. I’d challenge anyone to attempt to knead dough that is the texture of stew trying the “bertinet” method and still get a nice result in the end. You can’t even pick up the dough as it slides out of your hands. Are we to encourage that person to throw away ingredients and waste food that could be saved using my simplistic approach?
Frankly, when my viewers get better at baking bread, cakes, cookies, etc. than me, I am joyful. I encourage each and everyone of them to embrace their new found hobby and to surpass me by continuing to grow and learn. Some may leave my little channel for other specialized baking skills. How honored I am that the advanced! I am humbled when I get messages from people in their golden years, just starting out or have struggled for years and contact me to say I helped them create that first loaf of bread, that first macaron, they started a little business using my recipes, recreated a childhood memory of passed loved ones or surpassed my own knowledge and went on to creating works of art. That is such a blessing and a wonderful gift. 🤗
Frankly, based on your comment, I do believe you have surpassed my skill level. I wish I had some videos to offer you but I do have a solution. You will find much better videos on bread making through channels like ChainBaker or BreadCode. I have watched Chain Baker for years and he’s very gifted. The Bread Code is a genius behind the complexity of bread making. I hope that you have a lovely weekend filled with lots of happy baking. Have a great rest of your day!
I agree with you. I think people should learn bakers percentage before attempting to make bread
@New2chem why do you believe this? I can give you the percentages of French, ciabatta, sandwich, pizza dough, and many of various bread doughs you can make off the top of my head. None of this is a prerequisite to bread making and it could only overwhelm the beginner to the point they don’t even want to try! Would it not be better to hold their hand and help them fix mistakes along the way as they learn the more advanced process? People have varying levels of skill, knowledge and ability. Everyone should be able to enjoy a nice slice of bread 🥯 🥖 🍞
What if I told a child they couldn’t color until they learned the rules of staying in the lines, learned each name of the colors in their box, where they go, how each color can be combined to form new colors and the difference between primary or tertiary colors? You’d miss out on the joy and happiness that child has when they bring you a scribbled mess that is masterpiece in their mind. What a shame if I were to rob the pleasure of a mother or father learning to correct a mistake for her family’s meal because I got hung up on the semantics of bread making! That would be a dreadful mistake. I want to empower people to learn the passion of baking! Not bombard them with rigidity and rules that don’t matter to the casual baker. 🧑🍳
@@Jacksonsjob cause its true take standard flour an whole wheat flour whole wheat flour is a sponge compared to regular flour
@@Jacksonsjob why don't you encourage people to learn bakers percentage before attempting bread making. An also if you look at most home bakers on UA-cam or online I don't see them doing this. Don't you think it would be better to show someone the right way the first time. you could teach them the slap an fold method which would help the dough or let is sit for a hour to build gluten.
💯💯💯💯
The problem is I ran out of flour help
Oh no! There are three things at that point you can do, place the dough in the fridge and run to the store. Try adding in a bit of cornmeal or instant potatoes, or pour the dough into a pan, let it rise and make “batter bread.”
See what I was afraid of was my dough getting too tough, so I left mine kind of doughy
A good rule of thumb on when to tell the dough will become too tough is it’s really hard to knead and stretch the dough. It has a lot of resistance and doesn’t stretch as easily, even when well kneaded. If you stop when the dough is kneading smoothly and it stretches without a lot of resistance, you’ll not have a dense/tough dough.
With that being said, leaving it a little on the doughy side will give a lighter crumb structure and a very soft bread. So you can’t go wrong! 🤗
If only I'd known about this strategy... I over-mixed my first dough this morning--45 minutes with a hand-mixer, half the time on high! 😂
YES! I realize NOW what I did wrong and am SO SAD! The second attempt failed because I refused to use the hand mixer again (just two months ago I made no-knead fortified sandwich bread that was delightful! ua-cam.com/video/5B71ROC6zlk/v-deo.html), but my fortified dough today was too wet, suddenly... instead, I used my backup-plan store-bought pizza dough for my strawberry and pecan sticky buns... and your American vanilla buttercream frosting to top (I'm a new subscriber, too!). I'd just refreshed my memory watching a video on the Bertinet Meothod... but sometimes, I'm too ambitious! ua-cam.com/video/bWN9mxR_iXI/v-deo.html
I love Bertinet! I've watched him for years. I've done that with dough before. :D (By the way, your comment just showed up. UA-cam is hilarious right now. I think they are working on their comment notifications as I'm getting some that are over 2 years old as well.)
@@Jacksonsjob I'm back here again... IDK what happened, but I have an 85% hydrated dough that didn't rise (the yeast was outdated by several years, OOPS!) and I knew I learned how to solve this issue before. Happy Holidays! I think about you often and wish you well!