Perfect Sourdough: How Kneading Makes a Difference. 4 mixing methods give different results!

Have you ever wondered how important kneading is in the art of making bread? I certainly have, and after five years of baking sourdough bread, I've developed my own simplified method that consistently yields great results. While there are many methods that produce amazing bread, they often involve complex, time-consuming processes that demand a lot of attention.

In my experiments, I used the same recipe for each loaf, always with white spelt wheat flour and consistent time intervals. The only variation was in the autolyse kneading technique, while keeping the resting time constant.

I hope this video will be useful and help improve your sourdough baking skills.

Recipe
250 ml (1 cup) of water (room temperature)
150 g (5.3 oz) sourdough starter
400 g (3.2 cups) of flour
7 g (1 tsp) of salt
Baking Instructions

Baking temperature: 220°C (428°F)
Baking time: 45 minutes
Thank you very much for watching! 🤗

[ЛюбовьБеляева-шо]

Я давно для себя выбрала 4- вид.Из одного рецепта выходит разный по вкусовым качествам хлебушек, это 3 вида выпекания : батонами на лотке, в казане под крышкой, и- подовый.По какому вкусу заскучаю - тот вид и готовлю.Сейчас я пеку батоны по тому же рецепту, но на тыкве с добавлением измельченными в кофемолке семенами тыквы.Так же, как и вы, не вижу смысла заморачиваться.В замесе бросаю всё, вымешиваю деревяной ложкой недолго, само отходит от стенок, далее - на столе методом складывания, припорашивая мукой, всё " на глаз ", затем 4 раза по 30 минут расстойки расстягиваю, складываю.Благодарю!!!Вы- молодчина! Бабуля.Харьков.

[mosioatunya]

This is such an informative video. I think your method of hand mixing produced a bread I would certainly have been proud to put on my dining table :-) I agree that all 4 methods produced lovely looking loaves.

[edie]

I am new to sourdough baking and I found this video so helpful, thank you for taking the time to do it.

[ОЛЬГАСергеева-хр]

Спасибо за ваш большой труд! Вы сделали это для нас, чтобы мы лучше понимали процессы хлебопечения, выбрали под себя удобный рецепт и не боялись печь хлебушек без миксеров и других помощников, низкий вам поклон❤.

[Lisa_Isom]

I have been watching and watching your videos but I think this one is my favorite. It was a lot of work for you but it shows us EVERYTHING we needed to know ❤ Your method is DEFINITELY the best!! Time is so very precious and it seems to take the hard work out of the bread making.
Thank you so much and God bless you ❤🙏

[christinika]

Privet Catea!
I saw one of your shorts on Facebook and noticed your Moldavian shirt and clicked on your page to find out you are from Moldova! I am American but lived in your beautiful country for a year and a half teaching English from 2005-2006 so I understand what you mean about the beauty of your country! I love how proud you are of Moldova! It makes me sad how many young people are leaving it. I hope to take my family there one day to see it. I still dream about it. Love your videos! What a fun find!

[janicegame]

Thank you very much for showing us your experiment, very interesting!!
I am a person who finds it difficult to stand up and down so I stretch and fold bread on my lap! I start by putting all ingredients in a large lightweight plastic bowl, mix well to incorporate all flour put a shower cap over and take it to my chair, I have small table next to me I place the bowl on it, I have a jug of water now when an hour has gone by I give it 4 stretch and folds on my lap place back on table 30 mins later I give it another 4 stretch and folds, I give it 4 stretches in all if I want the bread on that day I keep an eye on it and put my oven on 230 temp I take back to the worktop and flour the surface place dough onto the flour a stretch out gently and fold tightly then place in muffin large Pyrex casserole which has already been lined with parchment paper I stitch it tightly then put he lid on I go back about 2 hours later and then cut with scissors and place In oven with lid on. Cook in usual way, it comes out great!! I have a chair in the kitchen I use I always have a timer in case I forget.
I know this is a long chat I just it helps some one out there like me, I like to watch T V while I am waiting ha! Ha ! I make ordinary bread this way also.❤

[ТаняМаковій-еж]

Дякую, дуже детально пояснили. Найкраще відео на ютубі про хліб. Ваша робота неймовірна

[ربابالغامدي-بس]

It's really great. Thank you for everything you've given us in this beautiful clip.

[iceloa]

Спасибо Вам огромное, не устану удивляться каждый раз, все те же ингредиенты, а хлеб получается разный и такой вкусный❤ Ваши видео уроки можно смотреть бесконечно. Чувствуешь настоящий вкус жизни.

[hattieloggins]

I love watching you. I learn so many more better ways of making bread. Thank you!

[Оля-ре]

Смотрела не отрываясь. Спасибо, что делитесь своими знаниями. Это очень ценно! ❤❤❤

[iceloa]

Большое спасибо за уроки и то что Вы делитесь своим опытом. Это так важно и полезно. Спасибо за все что вы делаете.

[scharlamallory]

❤ You are a bread whisperer dear. I enjoy watching your videos so much. You make it look so effortless.😊

[aaa-bcuz]

Velmi pekne a poucne video. Najme pre tych, co sa rozhoduju, ktoru cestu budu preferovat pri peceni chleba. Velmi Vam dakujem. Povzbudili ste ma.

[mariagrima]

To me there is not much difference. They are all perfect! Thank you so much!

[EasycookingwithGloriaS]

That was very interesting. You make some beautiful bread. I don’t think the standard mixer did much better than you’re just a little bit of needing they both look like they’re beautiful breads. All of them are beautiful. I definitely will try your method the standard mixer in the little bit to see what I come up with so very nice. Thank you for taking the time to do all this.❤

[lolasurovtseva]

Просто огромный труд Вы проделали😊Спасибо что делитесь ❤

[williammimart]

Comme toujours : la méthode la plus simple est souvent la meilleure.
Merci d'avoir pris le temps de nous donner toutes ces informations.
Il y a tellement de méthodes proposées sur Internet... beaucoup de complexité... Je pense également que la qualité des ingrédients est très importante ; en particulier pour les farines.
Une très bonne farine T80 de meule avec des blés anciens donne des pains très goûteux...

[hanaheath]

You are amazing baker . You method is simple and perfect results. The other baker show much more complicated recipes for people baking at home . Thank you very much