Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks.
Basic outline: make a slightly enriched dough ('medium vienna + one egg'). Ferment, make logs, cut triangles, rest.
Now comes the fun part: the dough is fairly soft and sticky. Instructions are: stretch out triangles to six inches wide, then roll down with heel of one hand while stretching out tip of triangle with the other. If this seems a bit less that perfectly clear, well, that's part of my problem.
I find that the dough is far too sticky to cooperate with being rolled up with the heel of my hand on a 'lightly floured board'.
Any ideas? I am carefully weighing the ingredients, so I don't think it's a measuring problem.