30 Genius Recipes That Start With Frozen Bread Dough

White Sandwich Bread

Dealing with sticky dough is a common challenge, but don’t worry! There are a few reasons why your dough might be stickier than expected, even with lower hydration recipes. Let’s break it down and find solutions: Flour Type: The type of flour you’re using can greatly impact the hydration capacity. Whole grain flours and flours with a higher protein content absorb more water. If you switch to a flour with lower absorption capabilities without adjusting hydration, the dough may become sticky. For

Ever feel like here we go again with sticky, unmanageable dough? While it’s normal for sourdough to be a little stickier due to the high hydration levels it shouldn’t be unmanageable to work with. If you can barely touch the dough or shape it then you may be dealing with one of these 4 issues. 1️⃣Overproofed dough. If dough begins to overferment too much of the gluten deteriorates creating a weak dough. Weak dough = sticky dough. If this is the case you need to shorten your proofing time on the

No-Knead 5-Minute Easy Bread: the easy recipe to try at home