My brioche dough is extremely sticky even though I followed the

french toast

>>9392736

You can add more flour, it'll make it less sticky, or just work with the sticky dough if you can manage it. The outcome should be fine either way, as long as you can proof and shape it as it should be

>>9392754
Thanks. I was afraid adding more flour would make it tough but it is still soft and much more manageable.

>>9392768

It does if you add too much. I find that in casual bread baking, having a dough that's just on the border of being too sticky is where it should be at.

>>9392736
It's better to work with sticky dough than it is to add more flour and change the recipe. Just power through it, it will be fine. Add a little flour to the bench just for shaping the loaf if necessary, but beyond that it won't kill you to get a bit messy.

Did you measure ingredients by weight, or volume? If you didn't go by weight then you didn't follow the recipe.

>>9392736
Brioche gets considerably less sticky if you ferment it in the fridge for ~12 hours. Be sure to degas and turn the dough every couple hours.

>>9392736
Knead until not sticky. Use windowpane test

I'd like into bread but every time I wanta try I feel so daft and it's not like Tesco givesya way to out it so yeah. Make some bread, yah.

>>9395280
Speak English next time, yeah?

>>9395781
Probably some black London guy.