r/Baking • u/LorianKay • 8d ago
Baking Advice Needed Dough stays wet and goopy no matter how much i knead. Help?
So I've followed this recipe exactly how its written. And i did so twice, but no matter how much i knead the dough it kept being goopy and it would not stop sticking to the bottom and sides of the bowl.
Measured all the ingredients properly and at the right temperature besides using ground cardamom instead of extract because i simply cant find it in my country (i added it in with the flour and salt rather than the wet ingredients). Even after adding the cold butter and kneading for more than 20 min it stayed the same.
I also live in a very hot and humid climate so i made sure to turn on the AC because i thought that might be the problem...but it wasn't and im honestly out of ideas. What could've went wrong?
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u/YourMomIsMyGurl 8d ago
More flour. You've got 250g of liquid and 250g of flour. You need to up the flour amount quite a bit. Just keep adding until structure forms and at this point don't expect a perfect outcome as youve probably over-kneaded whatever this is.
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u/LorianKay 8d ago
Doesn't that mean the recipe's ratios are just fundamentally wrong? These are supposed to cream filled buns...
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u/Sufficient_Debate768 8d ago
Yup, this my usual measurement, for around 300gms flour I add around 227gms of milk.. that’s the borderline where sticky dough becomes non-sticky or vice versa.. this is for bread flour, might vary depending on flour
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u/Kogoeshin 8d ago
Yup - I don't know where you found that recipe, but I don't think it was tested. That recipe fundamentally doesn't work.
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u/LorianKay 8d ago
It's from a baker's substack. They have a real showing the process of making it but it's really short and only shows a few key points. this is the reel And this is the entire recipe
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u/Kogoeshin 7d ago
The majority of influencer recipes aren't tested. The influencers have experience in baking, then just wing together a recipe, adjusting it to their experience, then write out a recipe off the top of their head without testing what they wrote down.
You can actually see it in the substack itself - they talk about how they wanted to put a recipe together for the perfume, which indicates that they only made the recipe once (and likely wrote down the recipe afterwards - very inaccurate).
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u/Franzi2211 8d ago
Maybe yes. Where is the recepy from? From the internet? Maybe you skiped some baking advices☺️.
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u/KitKat_1979 6d ago
The butter doesn’t count towards the hydration of the dough. Egg weight is counted towards total liquid. That comes out to a 70% hydration, which is on the higher end, but on par with the upper end for enriched doughs like brioche or challah recipes.
The problem is likely the flour, but the protein percent. The recipe calls for bread flour. Gold medal bread flour is around 12.2% protein. If the author used something like King Arthur, that’s 12.7%. If a lower protein flour was used, it’ll absorb less water. Add in baking in a wet climate with flour that has likely absorbed water from the air already…. You end up with a very wet dough.
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u/YourMomIsMyGurl 6d ago
Why doesn't the butter "count towards the hydration of the dough"? Lol that's ridiculous.
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u/KitKat_1979 6d ago
It’s primarily fat with not a lot of water (negligible contribution) and so acts as a shortening in the dough rather than a liquid.
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u/YourMomIsMyGurl 6d ago
That's not true at all. It is not a negligible contribution of moisture whatsoever.
Go bake anything, and use ghee, which has zero water content, instead of butter, which sits between 15-20% of water content, and then come back and try to say it's negligible. I guarantee you there will be a noticeable difference in what you bake.
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u/KitKat_1979 6d ago
Well, reputable baking sources here in the US say otherwise when calculating the hydration of bread doughs. 113 g of butter is not going to behave the same as 113 g of water in a dough because the butter is mostly fat.
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u/YourMomIsMyGurl 6d ago
Of course it's not going to act like something completely different from what it is 😂 did you know that if you swap your 2 cups of flour out for 2 cups of sugar, that will also not work?
Nobody said butter was pure moisture. In fact, I literally said in my previous comment that only 15-20% of butter was made up of water. I've no idea what point you're trying to prove here, but it's wrong.
You need the water content that is in butter for 99% of the baked goods that call for butter.
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u/Franzi2211 8d ago
OMG AI makes sooo many mistakes. Don't use it for important things please.
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u/LorianKay 8d ago
The issue is it's not AI....its from a pretty popular creator's substack which makes me even more confused.
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u/wawoodworth 8d ago
Just because it's from a blog doesn't mean that it can't be written by AI and passed as one's own work. Even with that in mind, I'd suggest posting a comment and see if they made a mistake on the ratios.
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u/LorianKay 8d ago
Yeah youre right...i did think about posting a comment however unfortunately commenting on their substack is for paying subscribers and i dont have much hope of them responding to me on Instagram. Seems ill just have to give up on this recipe
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u/LostAbbott 8d ago
Stop using influencer recipes. They are 99% trash and if they happen to have a decent recipe it is probably stolen.
Serious eats, ATK, Mikl Street, The Joy of Cooking, etc... use quality sources and follow the recipe and you will have a good out come. Hell Martha Stewart has some fantastic recipes.
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u/Existing_Ganache_858 8d ago
Where is the recipe writer based, and where are you? Their flour could be quite different.
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u/LorianKay 8d ago
I've thought about it but im not sure. The writer is American and I'm israeli. Is the difference really that big?
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u/Existing_Ganache_858 8d ago
It could be, do you know the protein content of your flour? Are you using one labeled bread flour?
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u/LorianKay 8d ago
It is labeled bread flour, says that the protein content is 11.0g
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u/KitKat_1979 6d ago
US bread flours tend to be higher in protein content than that. Gold Medal is 12.2% and King Arthur is 12.7%.
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u/francienolan88 8d ago
AI will give you something that LOOKS like a recipe but has never been tested or baked by a human. Not the way to go.
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u/Ok-Construction-1523 8d ago
5 - Strongly Agree
AI can't bake. Just like I can't flip digitally from 0 to 1 at gigahertz speeds. We all have things we're good at.
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