Damus
JackTheMimic · 1w
I obviously can't feel whether it's actually sticky or just tacky it looks a little sticky and make need more kneading and rest. But, that could just be because of a gluten-free structure. (Not too fa...
hodlher profile picture
How will I know in the final product if it needed more kneading / rest? Too dense?

The dough was a little sticky but not overly sticky before putting in the loaf pan.

I let it rest in the fridge overnight and I’m about to bake it. I’ll post another update when it’s done. Thanks for the feedback 😁
1
JackTheMimic · 6d
If the result seems pretty good, then it's most likely not a recipe issue (too much liquid). So the only thing I can think of is using the slap and fold method to build a stronger structure and since you are using something that doesn't have gluten to do the structure for you.