How to Make Dough Less Sticky (2024)

FAQs

How to Make Dough Less Sticky? ›

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

Use a small amount of oil to prevent dough from sticking to your hands too much and aid the kneading process. You'll likely have to oil the bowl anyway when it's time to rise, anyway.

Use cold water, not hot

Use cold water and soap to do the first round of cleaning of bowls and utensils, giving them a good soak if you need to. (Just avoid soaking wooden spoons and rolling pins!) Once the big lumps of dough are gone, you can switch to warm water again.

We prefer a less common approach that replaces the flour with vegetable oil. Rubbing a teaspoon of the neutral-flavored fat onto the countertop works just as well as flour does to minimize sticking, and the dough readily absorbs excess oil without any negative effect on its consistency when either raw or baked.

Another option is to simply accept that it's very wet and sticky sticky. Instead of dabbing your hands with flour to keep them dry, rinse them in water to keep them wet! There is a lot of technique to it, you can flour your hands and using a bench or dough scraper that you can also flour helps.

Unsalted dough mixes faster, has little resistance to extension and feels sticky. Bakers who delay the salt addition during mixing find that once salt is added, the dough tightens, becoming more difficult to stretch, but also becomes stronger, and is thus capable of stretching farther without ripping.

The best advice I can give when working with sticky dough is to reach for water not flour to help. Using damp hands each time you work with the dough can help prevent it from sticking to you. Also use your bench scraper to help you move the dough around.

These two words have basically the same meaning (able or likely to stick), but "tacky" is weaker - it means "only slightly sticky".

Found in baked goods across the world — tortillas, milk bread, cornbread and cream puffs, to name but four — hot water can speed mixing time; make it easier to fill and form doughs; yield softer, fluffier breads; and create stunning pie crusts like Ms.

Instructions. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes.

Why do people put oil on dough? ›

The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust. The oil will specifically: Making the dough softer will improve its capacity to stretch when rolled out. If you don't use any oil, the dough will pull apart and produce holes.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Tips for Preventing Sticky Cookie Dough

Use Shortening: Substitute all or a portion of the butter or margarine in the recipe with shortening. Vegetable shortening does not melt easily at room temperature. This keeps the dough firm while rolling and shaping and keeps the cookies from spreading too much in the oven.

"Tacky" refers to the experience of pulling your finger off the surface of a lump of dough and noticing that your finger sticks a little bit but no dough comes off at all. A well-kneaded high hydration dough can be very soft but not at all sticky, because it can form a skin.

Strong, wet doughs spring well in the oven, forming nice “ears” and, if given time in cold fermentation, a blistered crust. But for many, the most coveted feature of high-hydration loaves is their dramatically open crumb or alveolar structure.