All the ways you can develop gluten in your sourdough bread

Gluten is so important in sourdough bread, and there are many ways to achieve proper gluten development.

This video is intended to demonstrate each method, but doesn't dive into when or how to use these methods in your recipes.

Folds are a gentle and simple method of developing gluten by hand.

Lamination is when the dough is stretched thin to a see through consistency.

No knead sourdough is a common practice these days as many do not want to take the time to develop the dough fully.

Bench kneading has always been my go to method for low hydration doughs, but it can be used for doughs of moderate hydrations as well.

KitchenAid mixer is a convenient and common home mixer in many homes, but is not the best option.

If you're interested in learning more about gluten, why it is so important in sourdough baking, and how various factors affect gluten development, check the description below for a link to my full blog post on this topic. As always, thank you so much for watching. I hope this video was a helpful visual for you. Please let me know in the comments what you would like to see next. And don't forget to give this video a thumbs up. Happy baking..