What to do if the dough is sticky after rising

The staple food for lunch in many families is pasta, which is also a specialty food in our country. If you want to eat pasta, you first need to make the dough fermented. Making dough means mixing flour and water in a certain proportion and then kneading it into dough. The dough will be very sticky during the process of rising. It is difficult to get it off your hands if it sticks to them, and some of it may even become dry. So, what should you do if the dough becomes sticky after it has risen?

First of all, the flour you knead by hand will be a little sticky at the beginning, which is normal. However, if it is very sticky, it may affect the operation. There are some ways to improve it.

1. The water temperature should not be too high

The water temperature should not be too high when adding water. After the flour is formed into a dough, you can make it by beating and resting it until the surface is smooth.

2. Pay attention to flour quality

Pay attention to the quality of flour and choose high-quality flour. The stickiness of the dough is also related to the water absorption and gluten strength of the flour. High-gluten flour generally requires 60% water, while high-water-absorbent flour can have up to 70% water added. Poor high-gluten flour is also very sticky.

3. Combination of kneading and standing

Knead and let sit to combine. If the dough is too sticky, try letting it sit for 5 minutes to allow the flour to fully absorb the water before kneading it again. After the dough has developed, it will not be sticky anymore.

Additional information

Kneading dough means adding liquid to powdery substances and stirring or kneading them to make them sticky. Knead the flour with water. Depending on the water temperature, dough kneading can be divided into cold water kneading, warm water kneading, and hot water kneading. Each kneading method produces different dough.

By adding water and additives to the flour and stirring it properly for a certain period of time, the gliadin and glutenin will gradually absorb water and swell, and stick to each other to form a continuous membrane matrix that cross-bonds with each other, forming a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized by people.