With bread baking, not sticky dough forming
Some oil on the hand! Clean panel with scraper!! If you knead it, you will not stick your hands!
More water.Add a tablespoon of cooking oil, even if the bread machine comes with the spoon.I've tried it. It's not sticky. My name is ACA500In addition, the ratio of flour to water is referred to the bread maker's recipe.
Press the dough, waited for 1.5 hours, that is the bread machine mixing with half an hour, an hour by fermentation. Some flour has good water absorption, but some water absorption is poor. This sticky dough, stirring in the middle (about a quarter of an hour, found not stir dough forming) would need to add external prescription weight of flour, the dough mixing stopped is not sticky, non stick smooth state basin. Besides, is it the problem of yeast? The failed yeast is equivalent to no yeast involved in fermentation, so that the wet dough is still sticky. Yeast activity should be tested before fermentation. The dough should be about twice as large as that before fermentation, fluffy, and not in shape. After cutting, there are small holes. The wet formula is good for yeast fermentation, but it's also important to keep the gluten well after the dough is stirred. If the dough mixing to heat, no gluten formation or excessive gluten instead fractured, will cause the failure to make the dough fermentation, or the original look is very sticky, soft and not forming, will stick to the panel, "may be the largest amount of more liquid prescription.
