Chapter 2: Building Your Dough
Kneading Techniques: Developing Strength & Structure
There are many ways to build gluten strength in sourdough dough. Each method has its own rhythm and result—choose one that matches your comfort level.
1. Stretch & Fold (Beginner Friendly)
How it works: With damp hands, grab one edge of the dough, stretch it upward, then fold it over itself. Rotate the bowl and repeat 3 more times.
When to use: During the first 1–2 hours of bulk fermentation, repeat every 30 minutes.
Why it works: Gentle folding builds structure while preserving air pockets.
2. Slap & Fold (For wetter doughs)
How it works: Pick up the dough, slap it against the counter, and fold it over itself. Repeat in a rhythmic motion.
When to use: Right after mixing, for 5–10 minutes.
Why it works: Builds strength quickly, especially useful for high-hydration doughs (80%+).
3. Coil Folds (Graceful and Advanced)
How it works: Gently lift the dough from underneath so it coils over itself. This method is delicate and ideal for very airy loaves.
When to use: Later in bulk fermentation, after the dough has gained elasticity.
Why it works: Preserves open crumb and minimizes degassing.
Knowing When It’s Enough
Kneading isn't about overworking the dough—it’s about gently coaxing gluten strands into alignment. You’ll know your dough is developing strength when it feels smooth, stretchy, and holds its shape when folded.
A good test: Try the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent membrane without tearing, your dough is ready.
What If I Don’t Want to Knead?
Sourdough is wonderfully forgiving. You can build structure through time alone by using stretch-and-folds during fermentation rather than traditional kneading. This is ideal for those who enjoy a more relaxed, hands-off approach.
Salt: A Delicate Addition
Salt not only adds flavor—it strengthens gluten and slows fermentation just enough to promote better structure and timing. Always ensure salt is evenly distributed throughout the dough. If it’s added after autolyse, give the dough a few minutes of extra mixing to fully integrate.
What You’re Building Isn’t Just Dough
This step may seem purely mechanical—but it’s also meditative. The act of mixing and kneading is deeply human, grounding, and creative. It’s your first real conversation with the dough.
In this moment, you’re not just making bread—you’re building structure, anticipation, and a quiet sense of mastery.
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Your dough should feel puffed, airy, and roughly 50–75% larger in volume. The surface may look domed or slightly jiggly, with visible bubbles underneath. Most importantly, it should feel alive—soft, stretchy, and easy to handle.
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Under-fermented dough tends to be dense and tight, with little rise. Over-fermented dough often collapses, feels slack or soupy, and can be difficult to shape. Learning to read your dough—and not just the clock—is key to striking the right balance.
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Check your room temperature—it may be too cool. Ideal fermentation happens around 75–78°F (24–26°C). If needed, move your dough to a warmer spot (like inside the oven with the light on) and allow more time. A sluggish starter can also be the culprit.
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Stretch & folds are a gentle technique used during bulk to build dough strength without traditional kneading. They help align gluten strands, trap gas, and improve structure—all while being easier on your hands and your schedule.
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Typically, 2 to 4 rounds during the first two hours of bulk fermentation is ideal. Space them 30–45 minutes apart. If the dough is high hydration or particularly slack, a few more folds can help reinforce structure.
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Not necessarily—but it’s helpful. Consistent fermentation starts with knowing your dough’s temperature. If your kitchen is variable, a simple digital thermometer gives you more control and predictability.