These days, sourdough bread is all the rage. Whether you’ve been inspired by Instagram-worthy loaves, a renewed love for cooking at home, or the lure of its rich, tangy flavor, one thing’s clear: baking sourdough is on your radar. But before you bake that perfect crusty loaf, there’s one critical skill you need to master—knowing how to knead sourdough dough properly.
Sounds simple, right? Just knead the dough, toss it in the oven, and bam, bread! Nope. Sourdough kneading is a bit different from the traditional kneading techniques you’d use for yeasted breads. Instead, it takes a gentler approach, geared towards developing structure without overworking the dough.
And here’s the best part: the sourdough kneading method I’ll walk you through today involves minimal effort but delivers maximum flavor. Plus, it’s so beginner-friendly that even if this is your first loaf, you’ll nail it. Ready to dive into the world of stretch-and-folds? Let’s go!
What Makes Sourdough Kneading Unique?
Here’s the deal: you don’t knead sourdough the same way you knead a standard yeast bread. Does this mean sourdough is harder to prepare? Definitely not. It just means you need to work smarter, not harder.
Instead of the classic “punching and pushing” motion we associate with kneading, sourdough relies on techniques like the stretch-and-fold method to develop gluten. This gentler approach:
- Strengthens the dough without tearing it apart.
- Distributes air pockets evenly, which leads to better oven spring (i.e., that magical rise when dough hits heat).
- Enhances the texture, making your crumb beautifully soft and open.
But the real secret weapon? Time. Sourdough is a no-rush process, and letting the dough rest between folds does half the work for you. Effortless and effective—what’s not to love?
What You Need Before You Start Kneading
Before jumping into the nitty-gritty of how to knead sourdough dough properly, let’s gather your tools and ingredients. Here’s the quick and dirty checklist:
Ingredients
Just as with The Easiest Sourdough Bread Recipe for Beginners, you only need a few simple ingredients to get started:
- 500g bread flour (or unbleached all-purpose flour works too).
- 350g water (lukewarm for an easier mix).
- 100g active sourdough starter (check if it’s bubbly and ready to go!).
- 10g salt (a pinch is your best friend here).
Kitchen Tools
- A large mixing bowl (make sure it’s roomy enough for the dough to expand).
- A bench scraper (not a must but super helpful for handling sticky dough).
- A damp, lint-free kitchen towel or plastic wrap to cover the bowl.
- Clean hands or, optionally, food-safe gloves. (Pro tip: Wet your hands slightly to prevent sticking!)
How to Knead Sourdough Dough Properly
Alright, time to roll up your sleeves! This step-by-step guide simplifies the sourdough kneading process so you can focus on nailing the basics without over-complicating things.
1. The Initial Mix
Start by combining all your ingredients in a large mixing bowl. The dough will feel wet and sticky at first—this is completely normal for sourdough. Mix until the ingredients are roughly combined into a shaggy mass. There’s no need for perfection here; messy is okay!
2. Autolyse: The Magical Rest Period
After mixing, let your dough rest for 30 minutes (autolyse phase). During this time, the flour absorbs water, and gluten starts forming naturally. This hydrates the dough, making it smoother and easier to work with.
3. Stretch-and-Fold Technique
This is the bread and butter (or, should I say, dough and butter?) of sourdough kneading. Forget aggressive pushing or kneading by hand—this method is all about gentle, purposeful movements.
Here’s how to do it:
- Grab one edge of the dough with both hands and lift it upward, stretching the dough until you feel resistance.
- Fold the stretched edge back over the dough, like tucking in a blanket.
- Rotate the bowl 90 degrees and repeat the stretch-and-fold motion.
- Do this 3-4 times around the bowl, covering all sides of the dough.
Cover the dough and let it rest for 30 minutes. Then, repeat this process 3-4 more times over the next 2-3 hours. Each session builds strength and structure.
4. The Windowpane Test
Want to know if you’ve nailed the stretch-and-fold process? Perform the windowpane test:
- Pinch and gently stretch a small piece of dough between your fingers. If it stretches thin enough for light to pass through without breaking, you’re good to go!
If the dough tears instead of stretching, don’t stress—add another round of folds and rest.
Frequent Challenges (And How to Troubleshoot)
Let’s face it—working with sourdough isn’t always smooth sailing. Here’s how to handle common scenarios:
Dough Too Sticky
Sticky dough is normal, but if it’s impossible to handle, wet your hands slightly before kneading. Alternatively, dust the surface lightly with flour—but don’t overdo it, or you’ll toughen the texture.
Overworked Dough
Unlike traditional bread, it’s hard to overwork sourdough using the stretch-and-fold method. If your dough looks slack and flat again after kneading, give it extra resting time—this will help it recover.
Why Proper Kneading Sets the Stage for Amazing Bread
Mastering how to knead sourdough dough properly doesn’t just get your bread fluffy—it’s the foundation for everything that follows. The gluten structure created during this process:
- Holds gases from fermentation, leading to airy, open crumbs.
- Ensures the dough can expand during proofing and baking without collapsing.
- Gives your bread that perfectly chewy, satisfying texture.
If done right, the result is nothing short of bakery-worthy. Fun fact: If you’re following The Easiest Sourdough Bread Recipe for Beginners, this is the magic step that transitions your dough from “pretty okay” to “holy-moly, I made that?!”
Pro Tips for Future Loaves
- Stick with the basics first: While you may be tempted to branch out into whole wheat or rye flours, beginners will have more success with white bread flour.
- Timing is everything: If you’re short on time, try an overnight bulk fermentation in the fridge—this gives your dough even more flavor.
- Don’t compare your work to Instagram loaves! Every baker’s journey is unique.
Final Thoughts
Here’s the bottom line: Kneading sourdough isn’t about brute force, sweat, or overthinking. Instead, it’s about working with the dough, not against it. So, trust the process, embrace the mess (yes, your hands will get sticky), and enjoy the magic unfolding in your kitchen.
Once you’ve mastered sourdough kneading, the next step is, of course, baking! Be sure to check out The Easiest Sourdough Bread Recipe for Beginners for a step-by-step walkthrough. You can also check out BBC Food’s Classic Sourdough Bread Recipe
Happy baking, my friends. Your perfect loaf awaits!
