The handling properties of dough were assessed by subjecting a wide variety of dough types to compression. The parameters varied included our variety, mixing time and addition of ingredients such as enzymes, to give doughs with a range of softness and stickiness behaviour. Approximately spherical dough samples were compressed at a constant speed, between lubricated and non-lubricated plates, to a set strain, with contact area assessed using image analysis. Various parameters from the test were compared to baker's assessments of softness and stickiness. A stickiness ratio based on the ratio of adhesive to cohesive components was investigated. Farinograph values were considered but found not to relate to dough behaviour. Compression energy per unit area gave strong correlations with baker's assessments, with softness giving the strongest correlations. Compression was found to give better results than pull-off. Level of water addition had the greatest influence on results. This compression method was assessed against a Quantitative Dough Handling Assessment (QDHA) developed in this work. The energy per unit area correlated well with the QDHA suggesting the potential for the compression method to be used to predict dough handleability. This supports the hypothesis that rheology is key to dough stickiness.