For whatever reason (in my case, usually rookie mistakes), sometimes dough – after no additional flour – is worked/kneaded to a point where it does not reach a supple state/texture and instead is more porridge-like than anything else.
It is at this point I find myself sometimes, and I'm wondering how I can consistently and efficiently resolve this issue with a simple approach. I know more flour is certainly a way to mitigate this problem, but evaluating the quantity (and type) ad-hoc is something I simple do not know how to do.
What's a workable solution to this type of situation?
Best Answer
Adding more flour to a bread recipe until it looses stickiness is a mistake many inexperienced bread bakers make, and one I made myself. Dough recipes have a hydration level, which is a way of expressing the amount of water in comparison to flour by weight. A higher hydration level gives a more open texture with bigger holes, lower hydration gives a more dense loaf with smaller holes and a tighter crumb. High hydration doughs are stickier and looser than low hydration doughs, and it's nothing to worry about. Ciabatta is a great example of a very high hydration dough that is essentially a floury puddle, and that's normal for that recipe.
Recipes have a hydration level, if you add more flour than the recipe calls for you will reduce the hydration and you'll end up with a denser loaf. If you keep adding flour until it can't absorb anymore you'll get a barely edible brick. My focaccia recipe is very sticky and runny, but if I added more flour to it I'd ruin it.
I'm not saying I never add a sprinkle of flour to my bread if it's a bit too sticky or loose, but it's rare. If you are getting bad or inconsistent results I would try these things before adding more flour:
So, before you think about adding more flour be aware of the result you are trying to get, and keep the above in mind.