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I have been experimenting with bread recently and today made some really basic white bread: with http://www.bbcgoodfood.com/recipes/7568/classic-white-loafthis recipe.

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading, which I'm afraid messed up the flour to water ratio.

What is the best way of dealing with this kind of dough? shouldShould I just work through it or was it not supposed to be like that? whatWhat about for other recipes?

A third of the flour was wholewheat, butbut apart from that I didn't deviate from the recipe.

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading which I'm afraid messed up the flour water ratio.

What is the best way of dealing with this kind of dough? should I just work through it or was it not supposed to be like that? what about for other recipes?

A third of the flour was wholewheat, but apart from that I didn't deviate from the recipe.

I have been experimenting with bread recently and today made some really basic white bread with this recipe.

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading, which I'm afraid messed up the flour to water ratio.

What is the best way of dealing with this kind of dough? Should I just work through it or was it not supposed to be like that? What about for other recipes?

A third of the flour was wholewheat, but apart from that I didn't deviate from the recipe.

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I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading which I'm afraid messed up the flour water ratio.

What is the best way of dealing with this kind of dough? should I just work through it or was it not supposed to be like that? what about for other recipes?

A third of the flour was wholewheat, but apart from that I didn't deviate from the recipe.

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading which I'm afraid messed up the flour water ratio.

What is the best way of dealing with this kind of dough? should I just work through it or was it not supposed to be like that? what about for other recipes?

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading which I'm afraid messed up the flour water ratio.

What is the best way of dealing with this kind of dough? should I just work through it or was it not supposed to be like that? what about for other recipes?

A third of the flour was wholewheat, but apart from that I didn't deviate from the recipe.

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How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf

I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading which I'm afraid messed up the flour water ratio.

What is the best way of dealing with this kind of dough? should I just work through it or was it not supposed to be like that? what about for other recipes?