The simple secret to taming sticky dough

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My top tips for working with wet bread dough.
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00:00 One of the biggest complaints
00:45 Why I ditch the flour
01:55 Indispensable tools
02:22 Pre-shape
04:54 How to prevent dough from sticking to banneton
05:28 Final shape

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Опубликовано:

20 июн 2024

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Комментарии : 133

@seanmcerlean 2 месяца назад

Excellent tip there Nicole. We have all made the mistake of thinking more flour will work especially in the early days of learning how to bake bread 👍🙏😃

@TrueFoodTV 2 месяца назад

Yes, we have! 😘

@grievousmink3889 29 дней назад

Not everyone

@Erydanus Месяц назад

I've heard this advice before but this was an exceptionally clear demonstration of how it's done.

@PjHachmann 16 дней назад

This has given me not only a new perspective on keeping my hands from sticking to the dough but a much better way in handling the dough when shaping it. KUDOS!!!

@thegooddoctor7898 Месяц назад

Thank you for the simply and easy explanation!

@KimaAli 2 месяца назад

I don’t even watch cooking videos but this popped up for me and I’m glad lol

@TrueFoodTV 2 месяца назад

Thanks for watching! Hope you come back and check out more!

@seckinabbas197 Месяц назад

Thanks for the advice

@robertguenther7774 Месяц назад

very helpful, thanks

@naimmazmi Месяц назад

Awesome tip. Subscribed. Thanks Nicole.

@TrueFoodTV Месяц назад

Thanks for subbing! You're very welcome!

@neilreid9005 Месяц назад

Brilliant. I love it! Thank you!

@TrueFoodTV Месяц назад

You're very welcome!

@MeliponiculturaenCostaRica Месяц назад

Amazing! Finally a good use for my hiperhidrosis hands!

@nadurkee46 Месяц назад

Great tips!!

@jf1341 Месяц назад

Amazing tutorial 💯 I've seen countless dough making videos, you explained it the best, thank you!! 🙏🙏🙌🙌

@betsymach2435 10 дней назад

This is brilliant!!!

@artisticvisions77 2 месяца назад

I’ve always wanted to try this. Thank you for the knowledge. You have an awesome channel. Big fan here👍

@TrueFoodTV 2 месяца назад

Awesome! Thank you!

@peggyperson9629 Месяц назад

What a beautiful dough! Great video! Would you share your recipe? Thankyou!

@hesido Месяц назад

Subbed. Great tips all around (and I like how you don't just say "turn it over" for no reason, when you explain the drier side touching the bench allowing it to be less sticky, the information "sticks"(!))

@TristouMTL 10 дней назад

It's always a pleasure to watch someone work deftly, showing their experience. Makes me think of watching women make tortillas during my travels through Central America: it looks so simple and easy until you try it yourself. Luckily, if you keep at it, it becomes second nature :)

@leoshepard1496 Месяц назад

I like your video helped me some thanks

@TrueFoodTV Месяц назад

I'm so glad!

@brianbear7235 11 дней назад

Great video

@darthvadersmom1192 Месяц назад

thnak you so very much youre so lovely this was what need

@TrueFoodTV Месяц назад

You're welcome!

@catmasterOP Месяц назад

Awesome, thanks!

@TrueFoodTV Месяц назад

You're welcome!

@clementine2938 Месяц назад

Thank you for your great tips..do you have a recipe for this?

@MRB1199 2 месяца назад

Shes back !!!!

@stacyhackney6100 Месяц назад

Thank you.

@TrueFoodTV Месяц назад

You're welcome!

@markferguson6215 2 месяца назад

I love the way you debunk all these old baking hacks, I was never convinced that additional flour would help as it always ended up worse, just never thought to use water, thank you Nicole !!

@TrueFoodTV 2 месяца назад

I'm so happy to help! You have good instincts.

@melb5996 24 дня назад

Debunk??? The best bakers in the world sprinkle flour ( as do I ) and never have a problem.

@TobyOneCanoby 25 дней назад

When rolling, I usually widen the sheet of dough as I go, so I don’t end up with protruding ends, and stitch the shape in as soon as it’s together and still sticky, so the tension is working in all directions. If I was to do a further tensioning, it would probably just be just with the plastic scraper, or maybe just rolling on the surface tension, as it probably wouldn’t need further stitches.

@Yoda63 Месяц назад

Does the water method work well for shaping enriched loaves and rolls too?

@branislavpinkava6933 18 дней назад

Dobrý deň. Vaše video ma zaujalo. Južná Kórea a Japonsko su veľmi atraktivne destinácie. Zaujimalo by ma na čom sa korejci smeju a zabávajú konkretne humor a čo je popularne v Južnej Korei čo sa týka kultury. Čim žijú Korejci. Ďakujem Vám za odpoveď.

@bammbamm12 15 дней назад

Is it OK to use tap water?

@rick3747 2 месяца назад

I am a simple man. I love a smart, funny and talented woman. Nicole is all these things. Thank you for a very informative video. I learned a lot.

@TrueFoodTV 2 месяца назад

That's so kind, thank you! It's a pleasure.

@QuentinQuark 5 дней назад

I think it's really cool that Alyssa Milano grew up and teaches bread baking. Hey Alyssa, I used to love Who's the Boss!

@laoluu Месяц назад

Does that also work with rye dough?

@ArizonaMMJ Месяц назад

I loved you on that show with Tony Danza!

@TrueFoodTV Месяц назад

Ha! I've gotten that my whole life ;)

@ArizonaMMJ Месяц назад

@@TrueFoodTV 🤣 I bet!

@ArizonaMMJ Месяц назад

@@TrueFoodTV you're much cuter than she is though. For sure.

@davidmiller1534 Месяц назад

As a Texas resident, the only thing I would add is - use COLD water. It makes a big difference when the ambient kitchen temp is in the high 70s (or more).

@TrueFoodTV Месяц назад

Good note!

@roberthentosh5635 Месяц назад

I live in San Antonio, seconded. The water here sometimes comes out warm from the cold tap, so I use water from my bottled water chiller. Also what works well is the Bertinet Method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bWN9mxR_iXI.html

@josephchan5182 3 дня назад

Tks great adz. Will try soon Singapore 17/6/24

@user-ji6mv7zk8d 2 месяца назад

❤

@soggysocksincrocs 2 месяца назад

Does this water hack work with cookie dough aswell?

@TrueFoodTV 2 месяца назад

YES!!!!! I do it all the time with sticky cookie dough.

@iTzDritte 2 месяца назад

The link to the course in the description isn’t working as-is for me. There’s a straggling star character (*) at the end that makes it an invalid URL. Hopefully fixing that helps makes getting conversions easier.

@TrueFoodTV 2 месяца назад

Thanks. Should be working now.

@slouter72 Месяц назад

What’s the hydration percentage for this dough?

@rolandluth2098 24 дня назад

Low

@gnome2024 2 месяца назад

Einkorn flour is tricky when you first start using it. The very first time I bought Einkorn flour was to make some pizza dough... I used 100% einkorn :) :) that was a mistake. It literally GLUED itself to the hot pizza stone. I had to scape the heck out of it, flopped it onto a sheet pan and made an ugly but great tasting calzone. Good times :)

@TrueFoodTV 2 месяца назад

Ooof, I can imagine!! 😆

@user-fn6ek1jo1v 2 месяца назад

Thanks just a question does bread increase blood sugar levels

@angies5082 Месяц назад

Yes

@chalmapatterson544 Месяц назад

Freeze your bread. Freezing it affect the starches and your insulin resistance isn't affected as much. Eating bread that has been frozen doesn't affect your blood sugar as much. Same with rice and potatoes.

@user-fn6ek1jo1v Месяц назад

@@chalmapatterson544 thanks 🙏

@Noone-rt6pw 2 месяца назад

I have some Einkhorn to try out. Said to be tolerated b those celiac disease. Does the lovely lady know anything? I like sour dough, but adding fiber would seem good, even if oat fiber, psyllium husks put in a blender I noticed removed grittinest, making Kachava. I mention as it'd seem good to have good taste, texture, but better for our health over long term.

@TrueFoodTV 2 месяца назад

Yes, einkorn is lower in gluten than conventional hard wheat, and when used to make sourdough, the "wild yeast" pre-digest the gluten, making it easier to digest.

@Noone-rt6pw 2 месяца назад

@@TrueFoodTV Thank u.

@janne2744 Месяц назад

I've just made a chicken and veg pie with yoghurt pastry. This time it was a disaster 😢 Dough was so sticky, yet the kitchen was cold. Yes, I kept adding flour😩. Can't say it was one of my better pies. Probably the worst ever😩Thanks for the tip. I mauled my pastry to death🥺

@igorg3860 Месяц назад

H! What's the hydration on that 65% einkorn loaf?

@ya00007 12 дней назад

more like 50%

@chrisbranscome 6 дней назад

If I just glance at the thumbnail for this video, it looks like a creepy arm is reaching up out of the bowl.

@Noone-rt6pw 2 месяца назад

Lovely lady, might you consider making original marshmallows, which were named from using marshmallow root? I can not, but others swear by them. Then it lubricates lungs, urinary tract, and helps breathing. This I know, if you can get quality material. Theres French Bread, which is wide and long, often layered with different foods as shrimp, oysters, called Po-boys. I mention as it's a good bread. But there's a bread called Pistollettes, some categorize them as Chicago Rolls. But, cut the end off, spoon out the soft bread, then stuff with something like crawfish etoufffe', which is really good. Understand a rue requires TLC, seasoning in contrast to a quick gravy, where there's dark and light rues. You can use chicken fried steak or otherwise in place of crawfish if you so choose. But etouffe' is delicious. Justin Wilson is on you tube and known Cajun cook. Where he makes a Jambalaya with eggplant, where chicken and sausage are usually used. Just a lead. But if you could make some real original marshmallows, that'd be a treat. The root comes in big bags, and if you can find good extract, it's tan colored, no taste, very slippery when wet, gives any drink body and is effective for a few ailments I know of. From experience. Just a lead, where I think original marshmallows would be a hit, as theyre said to be really good.

@santolify 2 месяца назад

So all this time I thought one had to develop a "bakers hand" in order for the dough not to stick.

@TrueFoodTV 2 месяца назад

It does help to move with quick, short strokes, and time and experience does help with using the bench scraper.

@DawnaLovesYarn Месяц назад

Drives me absolutely crazy when i see sourdough bakers flour their surfaces, dough and proofing baskets with flour! Einkorn is SO sticky. I usually make 100% einkorn too. Water is definitely your friend when it comes to dough. Thanks for this video.

@simonwilson1686 13 дней назад

That's not that sticky - but your advice is still good - an 80% Hydration is stickier when using something like a French T55 Flour

@life_score Месяц назад

If you knead it like that it will increase water ratio 🤔

@madalinam6183 Месяц назад

Thank you! I wish the title warned me this doesn't have anything to do with kneading.

@faizanaslam2090 Месяц назад

Please if you could recinde your copyright claim against Wisecrack. It's a 1.5 second clip used from your channel and them having 3 strikes will remove them from youtube. Thank you.

@bellottibellotti9185 Месяц назад

Once you get around 72% hydration it gets very sticky when you try ti shape it.SOMEBODY PLEASE OFFER A SOLUTION

@dominiqueferate532 17 дней назад

I am trying to learn about bread and I watched recently an interesting Richard Bertinet you tube video: "The Bertinet Method: slap and fold kneading technique" where he is working with a yeasted dough, not sourdough, with that amount of hydration. He seems to shape and fold his demi-baguettes easily with minimal sticking although I'm sure that is only because he has had a lot of practice.

@bellottibellotti9185 15 дней назад

@@dominiqueferate532 ot takes time to master

@giladeco Месяц назад

This is not a sticky dough…..certainly not “very sticky”

@madalinam6183 Месяц назад

I can't believe how much I had to scroll to get a comment like this. She's calling that "sticky dough"? Ugh.

@rolandluth2098 24 дня назад

@@madalinam6183hot chicks get away with everything

@edstar83 23 дня назад

Did you not see it stick to her fingers? Please explain how it's not sticky dough if it sticks to your finger?

@20cent 12 дней назад

That dough is sticky, but that's also a dough that has been resting and ready to bake. What you are looking for is how to handle "wet" dough.

@GunXter 23 дня назад

I wished to see some sticky dough like in thumbnail, your dough was not sticky one...

@petesandberg3957 21 день назад

That dough wasn’t particularly sticky. It released from the scraper and the table cleanly. It did even stick to her bucket much.

@toniwatson466 Месяц назад

I can watch you working 24 h a day

@guze9557 Месяц назад

Thats not really that sticky girl...

@TrueFoodTV Месяц назад

I make it look easy 😉

@anon_ninja 2 месяца назад

That thumbnail was kind of creepy. Dough hand.

@TrueFoodTV 2 месяца назад

Ha! You're lucky it wasn't a headshot!

@Dynasty1818 Месяц назад

The real secret is simply that almost all dough recipes are wrong. You need more flour than they state, almost every time, because the "just knead it for 5 minutes" is impossible otherwise when it's a sticky mess that refuses to be workable. Even if you get it to finally start to form and the outside becomes tighter and you can work it, pushing the heel of your palm to stretch it while kneading it just sticks to your palm, even after 5 minutes of working it around, so you need MORE flour. If the solution is "just add a bit more flour", why not just add 10g more flour to your recipe?

@TrueFoodTV Месяц назад

With sourdough, we don't do a traditional palm knead. A few rounds of stretch and folds means we're just using our finger tips to pull up and over, keeping the dough in the bowl. Wet hands works well with this technique, and we can work at higher hydration, no added flour needed.

@LinuxIsBetter43 Месяц назад

It's also sticking because you mix the inside with the outside. The top side should always stay on top

@bellottibellotti9185 Месяц назад

Get some real sticky dough and redo this video

@mrgreenbudz37 2 месяца назад

Heck that isn't sticky dough, lol!

@TrueFoodTV 2 месяца назад

It's because I make it look like it's not thanks to the technique I teach. If you check out the thumbnail, that's the same dough after pressing my hand to it without a water barrier.

@mrgreenbudz37 2 месяца назад

@@TrueFoodTV I did watch the full video. I wasn't trying to argue or bash you. I was just saying that's not sticky compared to some attempts I ruined, haha. Thank you for your video as it did help me a bit.

@mobilfone2234 Месяц назад

try rye, then you'll know what sticky dough is..... but it's worth the trouble 😂

@mrgreenbudz37 Месяц назад

@@mobilfone2234 I'm still learning to crawl using just bread flour. Still having trouble to not get sticky dough half the time. I am following the same recipe as I feel it is important to not bounce around on multiple recipes until you get one down well.

@mobilfone2234 Месяц назад

@@mrgreenbudz37 well said, stick to one receipe until perfection (or close), write it down and then you are able to produce really good bread every time 🙂

@modo2213 Месяц назад

Some of us paupers just do not have a huge counter like that. And seriously that dough isn't very sticky. It's not.

@galberts Месяц назад

Agreed, my dough is always way stickier

@Lalune350z Месяц назад

Fish are friends not food, got it!

@kman6716 Месяц назад

That is not a sticky dough

@TrueFoodTV Месяц назад

It doesn't look sticky because I know how to handle it.

@janne2744 Месяц назад

Looks it to me.

@chalmapatterson544 Месяц назад

🙄

@robertlopez2060 Месяц назад

Any other brilliant comments?

@maik745 Месяц назад

@@robertlopez2060 Ja habe ich...mach das bitte mal mit Roggenmehl. Mit Einhorn, Emmer oder Weizenmehl ist das leicht....

@matthiaskreidenweis Месяц назад

This dough is not sticky at all.. 😊

@alicooks5650 Месяц назад

Not that sticky you are a misleader

@eleanorsesto4067 Месяц назад

Please pull your hair back.lt’s distracting and unsanitary

@EVERALDOTOCHA 15 дней назад

Annoying. Repeat the same thing a thousand times.

@christineprice2411 Месяц назад

Please tie back your hair when preparing food.

@TrueFoodTV Месяц назад

It's for my own family. I can do what I want, thank you.

@Raul28153 Месяц назад

you had a good gig going, you explored interesting things about food. But when you enter areas like this where there is already a glut of self declared experts you do two thing that aren't good for your brand. you compete with people who do nothing else, which reduces your overall credibility and you contaminate your otherwise interesting topical material with what most folks will see as an odd, ad unwanted diversion.

@madalinam6183 Месяц назад

Just... no. That was NOT sticky dough. The advice is useless for kneading. If the title would've mentioned it's about folding the dough, I would've saved myself the annoyance.

@Fernando-ox5mo Месяц назад

Oh, please. At least make your own video then instead of this complaining.

@madalinam6183 Месяц назад

@Fernando-ox5mo I don't know enough to presume to teach others. I sometimes have trouble with sticky dough and I had hoped I might get some tips about why this happens. This video was useless to me. Its misleading title annoyed me enough to waste time commenting.