Quote:
Originally Posted by Leondros
Are you letting your dough rise?
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Yes. I like the outcome of the dough, but it's just super tricky to pull out and flatten or pop ultra huge bubbles in the dough because of how sticky it is if something pokes it or mashes it. It comes out similar, but less sticky than what redforever posted, but after looking at that guide, the person in the video is using something like 3-4x more flour than I am on the surface before manipulating the dough. That might be why a less sticky skin is maintained vs me it's super easily kneaded into the dough to expose more stickiness. Same as a warm dough vs a chilled one.
I'll give these tricks a try next time and see what happens. The bowl scraper is also an interesting thing to try if the extra flour and temperature thing doesn't work, but I usually have no major issues getting it out of the bread maker. I just can't flatten it or shape it from blob shape without it sticking to everything that touches it.
Worst case, I just continue losing a bit of extra dough because it sticks to my hands or whatever.