The trouble with flour is that it varies a lot in its protein levels and ability to absorb water. In 30 years of teaching bread making at a domestic level, the amount of water or any other liquid used is the major determining factor between a good loaf of bread and a disappointing loaf.
Compounding the problems caused by flour variation is inaccuracy with measuring jugs and scales. Did you measure 330mls or 325mls? The calibrations on a measuring jug an be misleading. I just bought w whizz-bang new measuring jug and it has taken a bit of getting used to. As a consequence I have been over measuring the water and having to add flour.
However the hardest variation to correct is that in the flour itself. Wholemeal will always need more liquid but white baker's flour can vary in water absorption by as much as 20%. The ability to know when the consistency of the dough is just right comes down to experience. The first loaf of bread I ever made was not good at all but I persevered and that is what I want you to do too.
Many times in classes I have seen people reach for more flour as soon as their dough has formed, claiming it is sticky. I suggest you wait until you have kneaded it for at least a few minutes as it takes the flour some time to fully absorb the water. A dough will always be sticky to begin with but as the two proteins in flour glutenin and gliadin combine with water to form gluten, the structure of your dough will change. And the more you knead the dough, the more elastic the gluten becomes giving better rise and structure to your loaf of bread.
I will tackle the whole debate about gluten and gluten intolerance in the near future.
Regardless of whether your dough is too dry or too wet, it needs to be corrected in small increments. I suggest 10mls of water or 10gms of flour at a time (1/2 tablespoon). It can be a fine margin between a good and a poor loaf of bread. So how do we know when the dough is right?
The dough should be soft and pliable and have a similar texture to the lobe of your ear. That's right; feel it now! With the dough on your bench and, holding the end closest to you with the fingers of one hand, use the palm heel of you other hand to stretch the dough by pushing away from you. It should stretch easily. Now using you pushing hand, roll the stretched dough back toward you. Turn 90 degrees and repeat, over and over and over. It is almost impossible to over-knead dough by hand.
There are many videos on YouTube purporting to show how to knead bread but in all those I have looked at the dough is way too stiff and will not make a good loaf. I hope sometime in the near future I can do a video showing the technique outlined above.
One of the other peculiarities I have found with bread making is that the dough sticks to the novices hands for the first couple of attempts at bread making then suddenly stops sticking as much. I don't have , nor can I find, any explanation for this. I think it must be a change in the natural oils on our hands. Or maybe it is just more self confidence.
In summary, the softer, wetter and elastic you can make your dough, the better your bread will be. And be extra careful if and when you change the brand or type of flour you are using.
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