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.