How to fix the problem of dough being too sticky during fermentation

Many friends who are new to making pasta will feel very confused, because they often do not have a good grasp of the ratio of water to flour. Many times when kneading the dough, they will find that the dough is very sticky and also very sticky to the hands. So how to remedy the problem of the dough being too sticky during fermentation? What are the remedies for the problem of the dough being sticky during fermentation? Now we will respond to the above questions one by one.

How to fix the dough being too sticky

The flour is very sticky and needs to be kneaded with more flour

The dough kneading technique "three-step water adding method" can make the entire dough kneading process clean and neat, achieving the effect of "glossy dough, shiny basin, and shiny hands".

Why is the fermented dough sticky?

It is because the starch is hydrolyzed and gelatinized that it becomes sticky and is also called paste!

It is over-fermented, showing a honeycomb shape, obviously producing too much gas, and it is fermented for too long, or too much baking powder is added, and the flour is not added evenly, and it is not fermented and fluffy, so it is hard;

On the other hand, it is because you put too much water that caused this problem. I am not a pastry chef so I cannot explain too much. I can only explain it to you from the perspective of biological fermentation.

Gelatinization is produced by the reaction of starch and water. This is how viscosity comes from. So gelatinization is a biological reaction term. It is good to understand it. The more water there is, the more hydrolysis there is, and the higher the viscosity. That is a fact.

How long does it take for the dough to rise?

At 25°, it takes about 1.5 hours. For every 5° increase, it takes about 30 minutes less. If it exceeds 40°, it may deteriorate.

In winter, when the temperature is around 12°C, it takes about 4 hours. Below 6°C, fermentation basically does not occur and is very slow.

In addition, the amount of water added when kneading the dough also affects the fermentation time. This varies according to different regions and water quality.

How long does it take for the dough to rise?

At 25°, it takes about 1.5 hours. For every 5° increase, it takes about 30 minutes less. If it exceeds 40°, it may deteriorate.

In winter, when the temperature is around 12°C, it takes about 4 hours. Below 6°C, fermentation basically does not occur and is very slow.

In addition, the amount of water added when kneading the dough also affects the fermentation time. This varies according to different regions and water quality.