I've gotten annoyed with kneading so I've taken to substituting it with time. I'll just knead the dough so it's basically homogenous, and then I'll let it alone for a few days. Instead of forcing gluten development by hand, just let that shit grow on its own in its own time.
You can do this for at least a week and the dough will only start to show signs of going sourdough on the seventh.
I think part of the issue was I don't think I combined the ingredients well enough. I panicked a bit when the dough stuck all to my hands and I don't think I finished convinced them properly.
Depending on what kind of bread you're making, I've really started liking adding like a tablespoon of olive oil towards the end. It's amazing how it stops the dough from sticking to either your hands or the bowl.
I've gotten annoyed with kneading so I've taken to substituting it with time. I'll just knead the dough so it's basically homogenous, and then I'll let it alone for a few days. Instead of forcing gluten development by hand, just let that shit grow on its own in its own time.
You can do this for at least a week and the dough will only start to show signs of going sourdough on the seventh.
I think part of the issue was I don't think I combined the ingredients well enough. I panicked a bit when the dough stuck all to my hands and I don't think I finished convinced them properly.
I'm gonna give it another shot this weekend.
Depending on what kind of bread you're making, I've really started liking adding like a tablespoon of olive oil towards the end. It's amazing how it stops the dough from sticking to either your hands or the bowl.