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Sourdough recipe

Hi
I’m making your sourdough recipe and I’ve followed it exactly but the dough after initial 10 min mixing is just so sticky. I’m reluctant to add more flour but there’s no way it should bake from this texture. And I live in L.A. and there’s Santa Ana winds blowing outside so my kitchen is dry. If anything I’d have thought it needed more water but then it would be soup. Help! Should I flour my hands to make up for the stickiness during stretch and fold?
Schuyler

Comments

  • Hello and thank you for your question. You might need to adjust the arm/roller placement. You want to make sure that the roller is applying adequate pressure to the dough. If the roller is too far away from the side of the bowl, then it isn't properly kneading the dough, developing the gluten in the dough which helps in the texture of the dough. You might also play with the speed you are kneading at. If you think of the speed knob like the face of a clock, and the lowest speed represents 12 o'clock, kneading bread dough with the roller should be anywhere from 12 o'clock to 3 o'clock. Of course the slower the speed, the longer it may take to develop the gluten and don't forget, the long fermentation and stretch and folds will further aid in the gluten development. We always suggest using water on your hands during the stretch and folds. We've even heard of other users leaving the dough in the bowl with the roller/dough knife and letting the machine perform the "stretch/folds" for you. 
    Ashley Vice President
  • Thanks for this info! I especially like the idea of letting the roller do the stretch and fold lol. 

    So the roller placement. Am I supposed to lock it in place near the wall or is it supposed to move freely back and forth? I never know how much to tighten the roller arm knob. Advice? Thanks!
    Schuyler
  • We highly recommend watching our Masterclass - Dough Roller video here:

    https://youtu.be/GbaTPl8otVI?si=z_hHjq3RjI8a0M-r

    This will give you tips for knowing exactly where to position your arm/roller for your particular recipe. You want the roller close enough to the side that it is actually applying pressure to the dough, against the side of the bowl (this is how it kneads) but not so close or at such a high speed that the dough is causing the arm/roller to bang back and froth. Slight movement with the dough is totally fine as this is how it mimics hand kneading. But the biggest thing to remember is that the roller kneads the dough AGAINST the side of the bowl. If your dough isn't coming in contact with the side of the bowl, then you won't get a proper knead which means you won't ever develop the gluten (protein) strands in the dough. 
    Ashley Vice President

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