When making bread at home using natural yeast from wild fermentation (like our beloved sourdough), there are many variables that come into play: temperature, hydration level of both the starter and final mix, type of flour used – all these factors influence how sticky your dough might turn out. ![]() Similarly, if your sourdough starter was overly active or used while still hungry and bubbly, it could make your final mix more gooey than expected leading to sticky sourdough after bulk fermentation. This might leave you feeling like your sourdough is too wet or sourdough too sticky after proofing. So why does this happen? How sticky should the sourdough dough be? And most importantly, how do you fix sticky sourdough?Ī wetter dough often results in lighter bread with larger holes – which can be desirable for some recipes – but it also makes the dough harder to handle and shape. While sourdough should be slightly tacky to touch, if it’s sticking to everything and impossible to shape – that’s when we have a problem. Sticky sourdough is often the result of too much water or not enough flour in your recipe. If you’re asking yourself, “why is my sourdough so sticky?”, don’t worry, it’s a common query among bakers. Poking your fingers in the dough only to find them covered in a gluey mess can certainly be frustrating. Thaw in a 375✯ oven for about 7 minutes.As a seasoned sourdough baker, I’ve encountered the sticky dough situation more times than I’d like to admit. I wrap each in cling wrap and place them in a plastic bakery bag with a tie. Cool on a rack completely before serving. (12-15 minutes or a bit longer, depending on your oven).ġ6. Bake until lightly browned and fully baked. Sprinkle each roll with seeds (optional).ġ5. (If you poke a finger in one, the hole should fill in very slowly.)ġ4. Get out any seeds you want to put on them.ġ3. Mix an egg with a tsp of water to glaze the rolls. (I use quarter sheet pans which hold 6 rolls each and put these in plastic bakery bags for proofing.)ġ2. Places the formed rolls onto baking sheets and cover them. Shape the pieces as desired - flat disks for hamburger buns, long rolls for sausages, ropes to make knotted rolls, etc.ġ0. Form the pieces into balls, cover them with a towel and let them rest for 15-20 minutes.ĩ. ![]() Divide it into 12 equal pieces of about 3 oz. Transfer the dough to a lightly floured board. Bulk ferment the dough in a warm place until it has doubled in volume. ![]() Place the dough in a lightly oiled large bowl that can allow doubling of the dough volume. Transfer the dough to the board and form a ball. Switch to the dough hook and mix at Speed 2 (on a KitchenAid Stand Mixer) until a medium gluten window is achieved (about 10 minutes).ĥ. Add the salt and continue mixing for another minute.Ĥ. Add the wet ingredients to the mixer bowl and mix with the paddle attachment at slow speed until all the flour is moistened. Mix the wet ingredients in a medium bowl.ģ. Whisk them or use the paddle attachment to mix them together.Ģ. Place the dry ingredients except the salt in the bowl of a stand mixer. If you use malt syrup, dissolve it in the water and then add the other wet ingredients.ġ. If you use dry malt, treat it as a dry ingredient. ![]() If you use a high gluten flour or if you substitute whole wheat flour for some of the bread flour, you will have to increase the water slightly to achieve the expected dough consistency which should be slightly tacky but not sticky. Note: I generally use all purpose flout with 11.7% protein. This recipe is for a “medium vienna dough” that is ideal for knotted rolls and onion rolls. It should be noted that all of these products were made without dairy and are therefore kosher with either dairy or meat meals. Kaiser rolls, where you want a less sweet dough, a crisper, thinner crust and less oven spring so the decorative shaping is maintained are proofed more fully. So, for example, rolls like onion pockets and knotted rolls are made with younger doughs (less proofed) and a sweeter dough. Second, the shaped rolls can be more or less fully proofed. Besides differences in shaping, toppings and fillings, the various rolls differ in two respects: First, the dough can be more or less enriched with eggs, oil and sweeteners. “Inside the Jewish Bakery,” by Stanley Ginsberg and Norman Bergįor those who don’t know, Vienna Dough is an enriched dough that can be used for breads but is most often used for rolls - onion rolls, double knot rolls, pletzel, kaiser rolls and more.
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