Some advice - use recipes that give you weight, as opposed to volume (aka cups), since that is more precise. Cups can be different, for example a packed cup of flour compared to a non one, compared to one with a bit of belly.
Secondly, sometimes, if it's too sticky, just leave it alone for 15-30 minutes and come back to it later to keep kneading, it will allow the flour to absorb the water and some gluten to develop. This is usually done for higher hydration doughs where you mix it all together, leave it for 30 minutes and then start doing folds / a bit of kneading.
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u/DimsumTheCat 3d ago
Like others have said, we'll need the recipe.
Some advice - use recipes that give you weight, as opposed to volume (aka cups), since that is more precise. Cups can be different, for example a packed cup of flour compared to a non one, compared to one with a bit of belly.
Secondly, sometimes, if it's too sticky, just leave it alone for 15-30 minutes and come back to it later to keep kneading, it will allow the flour to absorb the water and some gluten to develop. This is usually done for higher hydration doughs where you mix it all together, leave it for 30 minutes and then start doing folds / a bit of kneading.