Why is the dough sticky? How to solve the problem of dough sticking to hands?

We all know that when making pasta, many people will make flour and dough to leaven. This is an important step and a more particular step. After leaving the dough, many people will find that the dough is sticky and sticky. So what should we do if the dough is a bit sticky? Let's take a closer look!

Why is the white flour a little sticky when it rises in the pot?

The dough is a bit sticky during the fermentation process. The main reason is that there is too much water and too little dough. The incorrect proportion will cause stickiness.

It is normal for flour to be a little sticky when it is rising in the pot. The fermentation of flour is a complicated process, during which water vapor will be produced. When we knead the dough for fermentation, we cover it with plastic wrap and you will find that there is a layer of fine water droplets on the plastic wrap. What you said about rising the dough in the pot may be that the water under the pot also has temperature and can produce more water vapor. This explains why the dough is a little sticky. If the flour fermentation process is too long, the stickiness will be more serious.

What should I do if the white flour is a little sticky when it rises in the pot?

The white flour is a bit sticky when it rises in the pot, so sprinkle more dry flour. It is best to use your hands with dry flour as a barrier so that your hands cannot touch the fermented dough. Use this method to knead the dough or use chopsticks, shovels or other tools to stir it, and then knead it by hand.

In this case, you can basically solve the problem by sprinkling more dry flour on the dough. After sprinkling dry flour, it is best to use chopsticks or a small shovel to mix the dry flour and the dough. When the sticky dough is stained with dry flour, it will no longer stick to your hands. Then you can use a shovel to shovel the dough down along the edge of the pot, shovel it clean, and stick it with dry flour. You can also grab a handful of dry flour and "slide" it along the edge of the pot. This problem can be solved very easily. The next step is to knead the dough normally.

How to avoid white flour from sticking in the pot

Suggestions to avoid the phenomenon of too sticky dough:

1. The ratio of flour to yeast powder should be well controlled. It is generally recommended to use 3-5 grams of yeast powder for 500 grams of flour.

2. The ratio of flour to water should be well controlled, and the dough should be of moderate hardness and softness.

3. The fermentation time should not be too long, in other words, do not over-ferment the dough.

4. If you want to use warm water for fermentation, the water temperature cannot be too high. If it is too high, it will easily "scald" the noodles. Not only will the bottom become sticky, but it will also fail to ferment normally. This is called "more haste, less speed."

Things to note when making white flour rise in a pot

When making dough in a pot, you need to pay attention to the following points:

1. First of all, the bowl containing the dough must be covered with plastic wrap or a plate to prevent it from coming into contact with the hot air in the pot, otherwise the hot air will enter the dough and a lot of water will be added, thus diluting the dough and making it very soft.

2. In addition, you must also pay attention to not opening the lid during the process of rising the dough. In winter, it takes at least 40 minutes for the dough to rise in the pot, so be sure to wait 40 minutes before opening the lid, otherwise water will easily enter.

3. The most important thing is that when kneading the dough, make sure it is not too soft and do not put in too much water. If you are not sure, you can add water in small amounts and multiple times until all the dry flour is mixed with water and then do not add any more.