Sourdough Kneading Technique - The Basis to Create Superb Ovenspring

In this video we are looking at our sourdough kneading technique and how you can create a dough that has a lot of strength. Strength and proper fermentation are key factors for achieving more ovenspring during the final bake. The typical kneading process is split into two parts: 1. Autolysis. Here you just combine flour and water. Some people also add the salt directly. You stir the dough with your hand until things are homogenised. Then you just let the dough rest. 2. The actual kneading, this is what we are covering in this video. For the actual kneading you add your yeast, sourdough, or poolish to the mass and then start working the dough. Kneading is important to create strength in your dough. You want your gluten to create a strong network. The more strength you have the more oven spring you will get during the final stages of the bake. Master this technique and you can also replicate it when for instance kneading your pizza dough. It is the same process. Good knowledge to have. In general, this is only for wheat/spelt based dough. For other grains like rye, emmer, spelt or Einkorn you don't have to knead at all. This is because the flour has almost no gluten. The only thing you do is making sure that your ingredients are distributed evenly across your dough.