88: WHY is My Dough STILL STICKY? - Bake with Jack
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- čas přidán 18. 06. 2024
- By the end of the kneading stage your dough could look COMPLETELY different to mine. It could be well worked and ready but still be sticky, bumpy, and messy but fully kneaded and here are a few reasons why that might be the case...
A couple of videos I mention in this one that you might want to check out if you haven't already:
A little RYE goes a long way... - Bread Tip 45: youtu.bejsuYLJOfeRM
FIVE signs your Bread Dough is Fully Kneaded, Before and After - Bread Tip 87: • 87: FIVE signs your Br...
That Cob Loaf Recipe: www.bakewithjack.co.uk/blog-1...
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FINALLY! Somebody finally told me I'm kneading my dough the wrong way. I've always thought I just suck at measuring flour & water. Thank you
My pleasure ☺️👌🏻
Me too
Same, now I know it's because I suck at kneading. If only I could not suck at it then it would all be solved, but I still suck.
Edu don't give up! i've been watching his videos on kneading and practicing too. i think i've improved since i first watched this video 😬 WE can do it!
I thought my measuring was the issue too 😅
-_- me watching this video AFTER l just messed up my dough
LOL SAME
Hi
so do i
Me too 😂😂In the oven 5 minutes before 😭😭
Same 😕
3:34 Nobody works dough like this
Me: _shamefully looks away_
Babe 😂😂😂 lm only laughing because I’m with you
Same I’m still learn on how to make my own pizza and I’m learn as I’m make more
Oh my gosh same. I completely destroyed my dough doing that.
😂😂😂😂😂
Me today motor cycling my dough today thinking it would make it better 😅🎉
"No one kneads dough like this".
Oh.
LOL SAME
🤣
YUP 😭 I know what I've got to practise now
one of the best comments ever! Merry Christmas everyone, Lots of Love :)
Lol. Me either did like that. XD
Holy crap! Everyone says “if your dough is sticky just keep kneading it till it’s smooth.” So I would literally knead my dough for upwards of 45 minutes to an hour and it would just NEVER come together. Thank you so much for this! I was about to give up for good.
Same. I was like, “there’s no way I haven’t given it enough time. It *has* to be ready.”
Can totally relate!
I made milk buns once and the guys video showed the dough balling up beautifully on his dough hook. Mine was a sticky mess. Some told me to add more flour (this i tried on my 2nd batch and made them too hard). As for the first batch, i added a bit more in the kneading process, especially powdering my hands and that really helped, they were still a big sticky but the final product was far superior in texture than when i tried adding more flour to the mixer.
Almost give up 😢
I don’t call it sticky
I say “the dough is attacking me”
Uhuh...
Fun fact: in the Italian language sticking and attacking are the same word
It is now
@@d.on.in.a your name reminded me of Dante the Renaissance guy
@@Hammadz-li do you mean Dante Alighieri, the poet?
I'm pretty sure the youtube algorithm is deliberately mocking me by recommending this video, right after I've screwed up.
I can *personally* confirm that CZcams algorithm is still today mocking people with this recommendation
I’m here after a less-than-stellar focaccia...the algorithm knew
it came up on my feed because I was thinking of making a loaf lol
Who doesn't work dough like that?! Bc I just did. Lol
Should I just let my stand mixer do all the kneading work for me?
Great demo! When you destroyed the smooth ball and brought it back so easily I finally understood. 👍👍😁
Amazing ☺️🙌🏻🙌🏻🙌🏻
Agreed, this video helped me too. Sometimes you really just need to see it from somebody who's been there.
Exactly. It's really helpful.
I was honestly about to quit dough forever. 😆 Thank you! This is saving my baking life.
YESS!! You’re welcome 🤗
My poor dough, I've been murdering loaf after loaf! Adding so much flour that I've been creating weapons instead of bread! Thank you Jack. My first introduction to you was how to avoid destroying sponge after sponge during clean up ~ I subscribed - bells and all after that awesome tutorial - this video came up next and oh how helpful. I have a murdered bowl of dough rising as I type this and after a much-deserved apology, I will hope to produce bagels. Cannot wait to see what else you have to share. This was tip #88. I certainly have a lot of catching up to do!
Welcome to the Bake With Jack club. I am 72 and had never baked a loaf till I found Jack a few months ago. My first loaf after watching Jack was perfect, always thought bread making was hard work, but what a joy to be able to do it. This young man is a treasure.
Omg!! I need to find that video about avoiding destroying sponges hahaha I literally just threw out 3 😭
I've done this a couple of times
My hands looked like I had dunked them in a vat of glue, followed by dough and water ... and that's how I found BWJ ... just made my first BEAUTIFUL loaf of bread yesterday thanks to Jack's awesome instruction on how to properly knead the dough. It's like learning to ride a bike, once you get it, YOU GET IT! 😊🥰
Everyone at home making bread due to the pandemic. Make sure your marketing game's on point jack. Now's your time to rise.
No pun intended.
That's it jack, prove yourself 😂🤦♂️
Make sure to double prove.
😆
“Nobody kneads dough like that”
Me, kneading the dough just like that: 🥶
Thank you Google for eavesdropping on my cussing at my dough for messing it up. Finally a CZcams recommended that saved the day!!!❤
YESSSS! 🤗🤗🤗
Jack be nimble, Jack be quick, Jack that way your dough won't stick ;)
Great tip.thanks👍
..."bake with Jack", so your dough wont stick. 😁
I had this sticky problem many times untill I desided to be lazy and not persist with kneading at the first stage. Now I knead it well only after an hour of rest (the dough's rest, not mine) and a couple of folds, so even 75 percent hydration becomes quite manageable. I'm sure, when I add your technique, it will be the ideal combination. Thank you a lot!
That's how exactly you do it. Mix in bowl to incorporate. Then let rest for an hour an autolyse. Then do mini fold overs in bowl for couple minutes until dough becomes stiffer. Let rest again. Then take out of bowl and do some stretch and folds on table. Rest again when dough gets stiff. One final stretch and fold then ball and form skin. Let dough rise in a rising bowl and you're good to go. Even 80% hydration will be easy, but for something like pizza which requires a lot of elasticity, you need a spiral mixer.
Exactly what I did today, after I destroyed a dough with one hour of slaps and the bread turned awful. Today I though, I'll just try it the laziest way I can and it turned wonderful!
J Lee for pizza dough autolyse, can you add the yeast with the flour and water then the salt after 60 minutes or should you add the yeast after? I understood that salt is the bigger problem when doing an autolyse so leave it out til later.
@@CrazyCalabrese78 Hi Frank, always add the yeast in the beginning when making the dough. The best pizzaria's add salt in the spiral mixers AFTER several minutes into the kneading process. However, for people who hand knead, I would just add the salt in the beginning. It would be tough to evenly distribute the salt into the dough with hand kneading. So, try this process out instead: 1) weigh out water, sugar (if you're using that), salt, and yeast into kneading bowl and mix for half a minute to incorporate 2) weigh out equal amount of flour and mix into kneading bowl and let this sit for an hour -- this is a simple poolish and will let you not only proof the yeast but also incorporate some natural yeast strains into the dough 3) after an hour, add in rest of the flour and mix to incorporate, do some mini folds, let rest for an hour and autolyse 4) start doing some stretch and folds, kneading, then rest if dough gets too stiff or sticky 5) keep repeating 4) until dough can windowpane. The entire process takes about 5 hours, but it's not a lot of work. Mostly just waiting.
J Lee thanks for the advice. I’ve tried once by mixing just water and flour and left that for an hour and in the meantime I dissolved the salt in some water and the yeast in another glass of water (this water was removed from the main portion so I didn’t exceed the amount of water in the recipe). After an hour the dough had started developing nicely even without yeast but I can see what you mean about getting salt mixed through properly.
Might try doing some light kneading, leave it 10-15 and repeat until the dough looks right. I have never tried the windowpane test but maybe I will.
This was really helpful as always, Jack! After having watched this I've realized that I push into the table instead of across. Thank you for the tip! I'm excited to try this knew kneading technique this weekend when I bake :)
I rarely leave comments on YT, but I really want to say that your videos have helped me bake with more confidence, and I no longer fear dough sticking to my hands & countertop. Thank you so much for making these videos!
Oh my goodness, you have no idea how much this video meant to me. I was going crazy the past few days making bread, wondering why mine never look as lovely and smooth as those on tv and videos. I was smashing it well into the table. LOL But luckily, in the end, the bread always tastes amazing. I now know how to manage it better and get a smoother top. New subscriber with alerts, thank you very much!
8 minutes was perfect! Thank you for simplifying everything. I’m feeling like a pro now. Can’t wait to learn more from you!
Recently bumped into your channel after starting up bread making
The tips you are offering are incredibly helpful to me, very grateful that you are doing them
0:53 "a bit sticky"? "a bit"? I had super glue on my hands that was less sticky than the dough I made.
English euphemism at it's best. That whole damn with faint praise thing.
Same!! Hahaha I had to throw out the sponges I cleaned that glue like dough with. Not sure what went wrong 🥲
Thanks for the video. Was just making a 70% hydration bread and couldn't figure out why it looked bumpy and just overall bad.
Followed your steps and it quickly corrected itself. Learned I was way to rough with the dough!
Great tip. Thank you Jack. I think this will be a turning point for me!
I recognized the problem of pressing the dough into the table. No matter how much kneeding it will keep sticking.
I will test it tomorrow with my challah. Interesting to see the difference even if they usually end up very nice anyway.
Then i will do it with my sourdough. There i always have a huge sticky problem.
Great tip, Jack thanks. I have been really struggling with this on sourdoughs recently. And the more I get frustrated the harder I have been working it... hopefully this will help !!
YES! I was looking for a remedial bread making class because I thought I may be a special needs baking student, but this provided GREAT insight!! thank you!
Nice one ☺️👌🏻
I just tried making focaccia for the first time and it got reeeal sticky. My dough is probably over-floured but I immediatley searched for kneading technique and voila! This is a definite part of my problem. Thanks Jack!
May you live healthy and strong for a 1000 years!
I can't express enough how much you have helped me with these tips!
For years I tried to bake bread. Always went for the simple loafs. Never had any luck and never knew way. I found this channel and realized what I was doing wrong. Building tension and strength was the answer. Now I bake sourdough breads like it’s my job. Thanks Jack.....
I'm glad I found your channel, Jack. Great content to hone some bread making skills while social distancing!
Thank you so much for this, it drives me nuts trying to make bread properly like at the shoppes.
I've always been able to bake anything from cupcakes to fruit tarts to macarons perfectly with ease yet bread is my #1 nemesis.
..I've been kneading wrong and doing ratios wrong. I feel so stupid but I'm happy to know what I've been doing wrong. Thanks again, chief.
I appreciate your tutorial. Yesterday I tried to experiment with about two ounces of dough to see if I could knead it without it sticking to my hands after letting it rest for a couple of hours. No luck. I'm going to experiment again with what I learned from this video.
Thanks for sharing your baking knowledge Jack. As I bake more, my hunger for knowledge matches my appetite for the perfect loaf, An exciting quest! I’ll keep taking what you’re giving!
I was ready to give up but I saw your video, I tried it again and what do you know, I finally nailed it! All thanks to you!!! Hello from the Philippines 🇵🇭
Hi Jack , I have been watching and following you for awhile now, we’ll yours is the recipe I follow 😁 and yes I am starting to get the feel of the dough. My kneading has gotten a lot better and It doesn’t take me as long to get a soft nice ball of dough . Thank you for all the help and videos 💜
This is brilliant. I wish someone had showed me this when I first got started.
Thank you, Jack! I was going through this problem quite a lot and didn`t know why. I was going too heavy handed on my dough but now it will change! Regards!
Excellent! Your demonstration about doing it wrong and then correcting it was quite illuminating. Thanks for the informative video.
I don't believe in magic, but what Jack is doing with the dough is as close to magic as I can imagine something being. I've been making bread on my own for nearly two decades, about twice a month. That's hundreds of times in total. Yet I have never managed to create a smooth ball of dough, not once. I've experimented with different methods, adjusted the ratio of the ingredients, tried different recipes, read guides, watched videos, studied the chemistry of dough, etc. Nothing helps. No matter how many videos like this one by Jack I watch, my dough never turns into a smooth ball on my table. It's always a sticky, shaggy pile. The final product is not a complete failure - after all, any half-baked (pun intended) water+flour+yeast combo will turn into something - but it is just average. It never reaches the "really good" level which I'm aiming for.
This was my first time making dough, and was wondering why it was sticky. After watching your video I knead the dough in about 3 mins to perfection!!
So helpful. I have been struggling with this issue and will implement your advice with the next loaf. Thanks so much Jack!
Thanks Buddy! I have learned another invaluable technique from you. I’m grateful for your making these videos and helping out us would-be bread bakers!
wow, first time i heard someone advising about kneading after watching so many bread making videos and now i realize what i've done wrong. i always thought you needed to push it down a lot to develop the gluten. thank you so much!
I literally smacked my head once I saw how you manage that. Brilliant! I will try that with my Babka.
Oh my Lordy. I could have used this tip yesterday. I spent 15 minutes, finally gave up, oiled my hands, slapped it into a ball and had done with it. 😆
Thank you Jack! I've just tweaked up my kneading method and it's a game changer. Subscribed.
Thank you! This kneading technique along with leaving the dough to rest for 15 minutes makes the difference. Now I feel like a pro.
Wow! This is so good to know! I look forward to learning so much more from you ☺️
I was about to give up on my poor dough.... Then I googled the reason why it may be sticky.. Thanks for the tip!!.. It saved my dough (and my hard work) 💟
The best channel around dough work. 🙏
Brilliant! Excellent delivery, excellent content. Your born to do this!
found you just when I needed your help thanks Jack... love your Thursday videos
Jack, I’ve watched so many of your videos, but I wish I saw this one first! That demonstration of what not to do followed by what you should do was spot on! I have some dough to shape right now, and I know my life is about to change...!
YESSSS!!!
I am having a sticky dough night being a new bread baker and your video just saved my dough! I thought that I would have to throw it out because it kept on sticking on the counter even when I add flour on it. But with the right technique., I was able to save it! Thank you!💝
I love this. I'm just soaking up his words. Is it okay that I love this man already?
Thanks so much for this video. I've just started baking as a hobby and I really needed this! Been wondering why my dough has been so sticky. Subscribed. Thanks!
Very insightful! I always learned to add flour if the dough is too sticky and I couldn't get my head around why I had to add up to 100 - 200 grams of flour to a 500 gram recipe! And always that problem of having to touch the paper bag of flour with my sticky hands.... :-(
"Rye flour is super tacky..." I was wondering about that and you just confirmed it.
I've been slowly adding more rye to my dough to see how much I can add without seriously screwing the dough's consistency. I'm walking a tight rope over here.
Thumbs up!
I am brand nw to bread baking with sourdough and I just stumbled on your videos and find it so helpful. Thanks for sharing. I just love your energy and your friendly face. Love from sunny South Africa
OMGGGGGG!!! JACK YOU ARE MY SAVIOUR. I would be sooo intimidated to knead bread by hand and always wondering what I did wrong. Maybe I am not meant to make bread after all.....After finding your video, watching more and more. Thank you sooo much for making such wonderful and helpful content. You explain things in such a simple, clear and easy to understand manner and address all the questions I always have during baking.
Love watching you conquer the dough!!
Were you a builder before you were a baker....(pencil behind the ear...kept expecting you to give me a quote for the bread:)
Ramsay always has his pencil behind his ear, known plenty to do the same, I can't with Dumbo ears
It's funny that I am watching this video now as I was just telling wife after making my 4 batch of Sourdough that I am finally getting it...it is all about the process or as you as stating here the technique which I would agree it is both. The recipe can change a bit but if your process and technique are not right your outcome may be very different. Great video as always. Thank You,
Nicely done. Always love your humor and technique.
Kneading across the table, think that may have been my problem. Genius baker with tats 👍👍 gotta say not a fan of tats--really, those work for ya, gives you character. Speed not necessary--check. Don't keep kneading the dough unnecessarily -check. This is great info! Thanks again. May you prosper and stay safe during this covid mess.
I scraped my sticky dough onto baking paper, lobbed it in the bin and went to work - came home for lunch, took it out and made the best loaf I have ever made!!! 😂
Just tried it... Every single time when I thought: now it is getting there, then whoops... It's moisty again 😔 after a 30 min knead I stopped and watched your video again... When the Corona crisis is over I definitely need to fly to the UK to get a kneading technique course from you 😂
I think so
Book for a Dan Lepard class instead, you’ll like it.
Super content! As always, you explain thing so well Jack! You've answered my question in this video. Thanks
Thank you!!
Thank you! Your videos answer so many questions about kneading!
I just said last weekend i need a bread making class. Then i see this today. Thanks Jack.
This was _exactly_ what I needed to improve my dough skills. Thanks Jack, aweome help! :)
I don't even bake but this guy's too charismatic.
I have literally made bread vs buying it for a solid year, learned this the hard way and now youtube decides I need to see this.... sigh.
how is it going?
This tip was wonderful. Thanks a ton I can't wait to try this out.
This guys is actually a pretty good teacher. Nice video. thanks!
I've been doing it slow and spreading it.... thanks so much man this really helps
Oh my goodness! This makes so much sense. I can’t wait to try again…and again…and again! Grazie!
Yey!! Thanks for the great demo! ❤️ Hugs from Philippines! 🤗
Thank you Jack - very helpful information. Practice slowly and speed will come when mussel memory develops.
Omg! you just saved my life! or you just saved my loaf. I've never been able to nead up a nice smooth, elastic doughball. you just showed ne how! Thank you!!!
It's like you knew exactly what I was doing wrong just now. My dough feels so nice and soft, but it was sticking to everything. I stopped to grab more flour, got the excess dough off my hands with it and by the time I came back to the dough, it was stuck even harder to the parchment -_- lol Clearly user error.
Just started making bread, this helped a lot. Going to watch last weeks video now.
This helped me today. Crazy how all of your knowledge is free. 😅
88 tips !! How can there be so many just to make bread? But, I learn something from every one of them. Thanks Jack. (looking forward to 89)
Oh Jack! If I saw this last week I'd probably not have needed the very expensive kitchenaid mixer I just bought 🤣
Omg having a hard time cause my dough so sticky, good thing i watched this vid coz i am doing it the wrong way, thanks so much for your demo love you
I learnt a great tip fr you today! Now i understand how to knead my bread correctly.Thank you!
My god...I've never seen such a drastic improvement with such a simple switch in technique
You're like young G.Ramsay, the sassyness is there, and I think the talent as well. Thanks for the tips;)
Love It! I was just looking for a tip like this. Thanks, man!
thank you, Jack!! I have much more problem with my yeast breads than sourdough. I'll try your technique. Today, I finally put it in my mixer with a dough hook and then added more oil. Probably not the right way to do things--should have watched your video first!
I was honestly distracted by your cuteness and wasn’t able to comprehend everything you said 😂
It is always so much more helpful, when I can see the DOs and DON'Ts and compare. Thank you! Subscribing :D
Absolutely brilliant mate...super well explained.
Thanks Jack. I think I finally understand what I should be doing. 😊
As always, super useful video! Thanks, Jack.
I've been kneading the way no one does! lol helps me a lot! thanks~
OMG thank you,I failed so many time even with my mixer, then I tried your advice today with 11% protein flour and made the most beautiful dough I've ever had
That is exactly what happens to me! My dough is so frustratingly sticky!!! Now I’m beginning to understand why. Thank you!!
3.44 "it's a nightmare"
So that is why my dough was so hard to work with last week. It was all over sticky and as I started fuming, I kept exerting more pressure instead. I thought my dough was evil.