Making no knead dough

Cynthia_Burgener_207458

I have tried to make Gemma's Cinnamon Rolls (no knead, no mixer) by Gemma Stafford, Big, Bold, Baker (you tube) She adjusted the recipe from a King Arthur recipe.

I have tried twice and threw it out. I take it out of the refrigerator. flour my board, take it out of the bowl and try to roll it. It is extremely sticky and very hard to handle. I get it rolled out, put on the filling, try to roll it up which looked terrible, try to cut into rolls, stuck to everything, put in pan and it fell, the filling spilled out, the pan looked like a big pile of goo; placed in garbage. I cannot make anything with yeast, I fail every time. I am afraid to add too much flour which will result in a tough dough. Is there any chance you can try her recipe and tell me what I am doing wrong. Thanks so much, Cynthia

stenehjemj

I've done a bit of no knead bread. I think you are just being too conservative with the flour. No knead doughs have a high hydration percentage and until you get dry flour on the dough they can be a mess. Liberally covering the surface you are working on and the dough with enough flour to prevent sticking to you, your board and pin shouldn't be an issue. Gluten won't form unless you are really abusing the dough.