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 👍🙏😃
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!!!
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 :)
Yes, you have empowered me! I am working with einkhorn these days and have been having trouble with gluten structure. I used your video to do the slap, stretch and fold method with my latest dough, but still had some trouble with the stickiness after fermentation before proofing. I used flour on my board, but I have always used water on my hands. This technique - using no flour, just using water and my bench scraper is what I will try next time. I love the texture einkhorn flour gives my bread but I need to get better at working with it - thanks for this!
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"(!))
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 !!
Wow, that seems counter intuitive (wetting your hands) and yet it WORKS! Am definitely going to try that as I have been guilty of flouring the bench space s well as my hands. And you’re so right, it creates a sticky, gluey mess.
Dear Nicole you have to learn how to slap and fold a sticky dough! Look at Richard Bertinet method, he is a French baker. We Swiss do it too. Greetings from Switzerland
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.
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).
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: th-cam.com/video/bWN9mxR_iXI/w-d-xo.html
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.
if your sourdough bread when poured on the counter is much more relaxed, could this method work or should I scrap the dough because it doesn't have enough texture to it? Yours compared to mine is not sticky at all, mine is frustrating to build bulk or even fold because it is so sticky. I was using Rye, Eikorn and bread flour 25/25/50 and I could never get it to bake anything but a flat loaf.
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 :)
Thank you, this video was really helpful. Why does everyone say more flour works?? I tried more flour for so long and kept feeling dissatisfied with the consistency of my bread.
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.
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🥺
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.
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.
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.
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.
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.
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.
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.
@@Courtney47 I use a little olive oil on my granite surface and two scrapers. My hands don't touch the dough and I knead it with an electric mixer. I bake twice a week for myself. Works great.
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?
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.
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.
@@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 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.
@@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 🙂
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.
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 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.
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 👍🙏😃
Yes, we have! 😘
Not everyone
I've heard this advice before but this was an exceptionally clear demonstration of how it's done.
I saw your video just in time when my dough turned out to be sticky. thankyou very much.
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!!!
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 :)
Yes, you have empowered me! I am working with einkhorn these days and have been having trouble with gluten structure. I used your video to do the slap, stretch and fold method with my latest dough, but still had some trouble with the stickiness after fermentation before proofing. I used flour on my board, but I have always used water on my hands. This technique - using no flour, just using water and my bench scraper is what I will try next time. I love the texture einkhorn flour gives my bread but I need to get better at working with it - thanks for this!
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"(!))
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 !!
I'm so happy to help! You have good instincts.
Debunk??? The best bakers in the world sprinkle flour ( as do I ) and never have a problem.
@@melb5996 He means use flour until it wont stick, changing the hydration level lower
I don’t even watch cooking videos but this popped up for me and I’m glad lol
Thanks for watching! Hope you come back and check out more!
Wow, that seems counter intuitive (wetting your hands) and yet it WORKS! Am definitely going to try that as I have been guilty of flouring the bench space s well as my hands. And you’re so right, it creates a sticky, gluey mess.
I’ve always wanted to try this. Thank you for the knowledge. You have an awesome channel. Big fan here👍
Awesome! Thank you!
Thank you for the simply and easy explanation!
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.
That's so kind, thank you! It's a pleasure.
Amazing tutorial 💯 I've seen countless dough making videos, you explained it the best, thank you!! 🙏🙏🙌🙌
Awesome tip. Subscribed. Thanks Nicole.
Thanks for subbing! You're very welcome!
Brilliant. I love it! Thank you!
You're very welcome!
Dear Nicole you have to learn how to slap and fold a sticky dough! Look at Richard Bertinet method, he is a French baker. We Swiss do it too.
Greetings from Switzerland
What a beautiful dough! Great video! Would you share your recipe? Thankyou!
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.
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).
Good note!
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: th-cam.com/video/bWN9mxR_iXI/w-d-xo.html
I wished to see some sticky dough like in thumbnail, your dough was not sticky one...
That dough wasn’t particularly sticky. It released from the scraper and the table cleanly. It did even stick to her bucket much.
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.
What’s the hydration percentage for this dough?
Low
Amazing! Finally a good use for my hiperhidrosis hands!
very helpful, thanks
if your sourdough bread when poured on the counter is much more relaxed, could this method work or should I scrap the dough because it doesn't have enough texture to it? Yours compared to mine is not sticky at all, mine is frustrating to build bulk or even fold because it is so sticky. I was using Rye, Eikorn and bread flour 25/25/50 and I could never get it to bake anything but a flat loaf.
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 :)
Ooof, I can imagine!! 😆
Thank you, this video was really helpful. Why does everyone say more flour works?? I tried more flour for so long and kept feeling dissatisfied with the consistency of my bread.
Exactly!
Great video, fantastic info 👏👏👏👏👏👏
Thanks for the advice
Actually, oil or butter is the next step up from water. Great video
Wow,easy to understand 😊
I put water on my hands and dough was more sticky so I came back with more flour and I have two breads instead of one. Thanks
Awesome, thanks!
You're welcome!
WOW. Honestly mind blowing.
Thank you for your great tips..do you have a recipe for this?
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!
I like your video helped me some thanks
I'm so glad!
This is brilliant!!!
Is it OK to use tap water?
Does this water hack work with cookie dough aswell?
YES!!!!! I do it all the time with sticky cookie dough.
thnak you so very much youre so lovely this was what need
You're welcome!
This is not a sticky dough…..certainly not “very sticky”
I can't believe how much I had to scroll to get a comment like this. She's calling that "sticky dough"? Ugh.
@@madalinam6183hot chicks get away with everything
Did you not see it stick to her fingers? Please explain how it's not sticky dough if it sticks to your finger?
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.
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.
Thank you.
You're welcome!
Does the water method work well for shaping enriched loaves and rolls too?
Great video
About the title: Who has patience and who doesn't...
Great tips!!
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🥺
Does that also work with rye dough?
Shes back !!!!
I loved you on that show with Tony Danza!
Ha! I've gotten that my whole life ;)
@@TrueFoodTV 🤣 I bet!
@@TrueFoodTV you're much cuter than she is though. For sure.
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.
Thanks. Should be working now.
Once you get around 72% hydration it gets very sticky when you try ti shape it.SOMEBODY PLEASE OFFER A SOLUTION
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.
@@dominiqueferate532 ot takes time to master
Brava
What if I don’t want sesame seeds or oats or whatever on my bread? I want a plain loaf.
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.
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.
@@TrueFoodTV Thank u.
Thanks just a question does bread increase blood sugar levels
Yes
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.
@@chalmapatterson544 thanks 🙏
Not a sticky dough… also water changes the hydration… same with flour
Tks great adz. Will try soon Singapore 17/6/24
H! What's the hydration on that 65% einkorn loaf?
more like 50%
❤
If you knead it like that it will increase water ratio 🤔
Thank you! I wish the title warned me this doesn't have anything to do with kneading.
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.
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.
That's not that sticky - but your advice is still good - an 80% Hydration is stickier when using something like a French T55 Flour
Get some real sticky dough and redo this video
My thoughts exactly!
My thoughts exactly. Anyone who's had sticky dough knows using water is not the only solution
I tried water. Didn't work
@@Courtney47 I use a little olive oil on my granite surface and two scrapers. My hands don't touch the dough and I knead it with an electric mixer. I bake twice a week for myself. Works great.
So all this time I thought one had to develop a "bakers hand" in order for the dough not to stick.
It does help to move with quick, short strokes, and time and experience does help with using the bench scraper.
I can watch you working 24 h a day
If I just glance at the thumbnail for this video, it looks like a creepy arm is reaching up out of the bowl.
That's not a sticky dough but thanks for the guidance
That is not a sticky dough
It doesn't look sticky because I know how to handle it.
Looks it to me.
🙄
Any other brilliant comments?
@@robertlopez2060 Ja habe ich...mach das bitte mal mit Roggenmehl. Mit Einhorn, Emmer oder Weizenmehl ist das leicht....
Thats not really that sticky girl...
I make it look easy 😉
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?
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.
Looks like pretty low hydration dough to me. I.e. not sticky.
anyone here working with 70% OO flour?
It's also sticking because you mix the inside with the outside. The top side should always stay on top
That thumbnail was kind of creepy. Dough hand.
Ha! You're lucky it wasn't a headshot!
Looks easy but it’s not , well for me anyway 😂
It is not sticky at al
Heck that isn't sticky dough, lol!
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.
@@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.
try rye, then you'll know what sticky dough is..... but it's worth the trouble 😂
@@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.
@@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 🙂
Some of us paupers just do not have a huge counter like that. And seriously that dough isn't very sticky. It's not.
Agreed, my dough is always way stickier
Not sticky dough please do not lie just to get clicks.
Fish are friends not food, got it!
Please pull your hair back.lt’s distracting and unsanitary
Not that sticky you are a misleader
Annoying. Repeat the same thing a thousand times.
Please tie back your hair when preparing food.
It's for my own family. I can do what I want, thank you.
This dough is not sticky at all.. 😊
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.
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.
Oh, please. At least make your own video then instead of this complaining.
@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.