TechniqueBeginner
Kneading
Working dough to develop gluten structure.
The traditional method of working dough by repeatedly folding, pressing, and stretching it to develop gluten structure. Can be done by hand or with a mixer.
By Henry Hunter · Updated
Henry's notes from the bench
- With sourdough, you rarely need to knead. The long fermentation time develops gluten naturally with just a few folds.
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