Chapter 2: Building Your Dough
The Moment the Journey Becomes Tangible
Mixing and kneading is the first moment you feel the dough in your hands—where flour and water meet, and transformation begins. It’s the foundation of structure, setting the stage for fermentation to do its quiet, beautiful work.
Though the ingredients are simple—flour, water, salt, and your active starter—the way you combine them is an art in itself.
This is where breadmaking shifts from theory to touch—from recipe to intuition.
The Basic Sourdough Formula
Here’s a classic starting point for your first loaf, designed for 75% hydration (adjust as needed later based on feel):
500g bread flour
375g water (room temperature)
100g active sourdough starter
10g salt
Start by combining the flour and water only—this is the autolyse step.
The Autolyse Step
Before any kneading begins, many sourdough bakers allow the flour and water to rest for 30–60 minutes. This rest period activates enzymes in the flour, which begin to break down starch and develop gluten on their own.
Why it matters:
Easier kneading
More extensible dough (it stretches better)
Better flavor development
After the autolyse, add your sourdough starter and salt, and begin mixing.
Mixing the Dough: Incorporating Ingredients Evenly
Mix until all ingredients are well integrated and the dough becomes a cohesive mass. Don’t worry if it feels shaggy or sticky at this point—that’s completely normal.
You can mix by hand using a pinching motion (like closing and opening your hand through the dough), or with the Danish dough whisk from your kit for a slightly cleaner process.
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.
-
This step is called the autolyse, and it gives the flour time to hydrate and start developing gluten on its own. It makes kneading easier, improves dough elasticity, and often results in better structure and flavor. It’s a small pause that yields big benefits.
-
Yes, especially in the early stages. After mixing, sourdough dough often looks rough and feels sticky. As fermentation begins and strength builds through kneading or folds, it will smooth out and become more cohesive.
-
There’s no single “best” way. You can knead traditionally, or use stretch & folds or slap & fold methods depending on your comfort and dough hydration. At Leviétte, we love stretch & folds—they’re gentle, effective, and beginner-friendly.
-
You don’t need to knead for long. Most of the strength in sourdough develops slowly during bulk fermentation. A few minutes of mixing and 2–4 rounds of stretch & folds over the first two hours is typically enough.
-
You don’t need to knead for long. Most of the strength in sourdough develops slowly during bulk fermentation. A few minutes of mixing and 2–4 rounds of stretch & folds over the first two hours is typically enough.
-
A strong dough will feel smooth and elastic, and it will hold its shape better with each fold. You can also perform a windowpane test: gently stretch a small piece of dough—if it forms a thin, translucent sheet without tearing, you’re there.
-
You can, especially with high hydration doughs. The combination of time + gentle folds is often enough to build strength. Just be sure to include a few well-timed stretch & folds during the bulk fermentation phase.