Dough too sticky after 24h room temperature ferment to work

I followed the recipe using bread flour and let it rest for 24h at room temperature. When I try working with it, it's still quite sticky. I have to constantly add more flour to the outside while trying to form it into a ball, but as soon as I stretch to fold it, I expose the sticky insides and it becomes a mess. It also tears when I try to flatten it. Any idea what I'm doing wrong? I weighed all the ingredients, but added the water based on the volume specified.

I've just tried making my second batch, and the same thing is happening again. After I let it rest, it's reasonably soft and easy to work with, but it needs a lot of flour to keep it from sticking.

Any suggestions as to what I may be doing wrong?

  • Posted by: reza
  • February 20, 2021
Seventy-Two Hour Pizza Dough
Recipe question for: Seventy-Two Hour Pizza Dough


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