Why do I ALWAYS need MUCH MORE flour than the recipe requires?
This most recently occurred with The Fresh Loaf Lesson 2 bread (I skipped Lesson 1). I ended up using about 4.5cups rather than the 3 in the recipe.
I’ve tried both weight measurements and cup measurements, for very different breads, using plain flour and other times bread flour, but the same problem recurs.
The dough start off sticky like glue, I ‘knead’ it for about 5 minutes before I give up. I add flour about 1/4 cup at a time, and ends up being about 50% or more flour than the recipe just to get dough to stop sucking my hands into the table.
However once I saw Rachel Khoo working a similar very sticky dough and saying that after about 10 minutes the dough forms into a smooth ball. It seems impossible to me.