How to Knead a Dough: Bench Kneading

In this video I'll show you some tricks on how to do bench kneading and creating superb strength in your dough. This strength will greatly improve your oven spring when baking. This is typically part of every sourdough that I am baking. I find bench kneading a superb way to add extra strength to your sourdough. We are taking the dough and placing it on a non floured surface. We then pull the dough and stick it on top of itself. This only works because you did not use any additional flour. With each additional fold you add strength. The secret here is really to make sure that you do not use any additional flour. In fact, I might do the whole process even a little bit longer if I have time. I find this a great way to practice shaping sticky dough as well. Overall my process typically looks like this: 1. Feed starter with 1:1:1 ratio 2. 5 hours later start autolysis 3. Autolyse 1 hour 4. Add starter 5. Knead 5 minutes until everything is incorporated 6. Rest for 15 minutes 7. Bench knead 8. Rest for 15 minutes 9. Laminate the dough 10. Bulk ferment until doubled in size 11. Preshape 12. Bench rest 10 minutes 13. Shape 14. Proof 24 hours in fridge 15. Bake either in dutch oven, or with lots of steam We are looking at point 7 in this video. Furthermore, just as a reference, the dough in question here has 75% hydration.