Stop working your sourdough so hard! 🍞

After adding salt, I mix my dough for a few minutes, then leave it alone to rest before moving on to slap and folds.

Instead of continuously working the dough for 10–15 minutes, give it a few minutes to relax. During this rest, the flour continues to hydrate, the gluten network develops further, and the dough becomes easier to stretch and handle.

When you return to your slap and folds, you’ll often find that the dough comes together beautifully in just a few minutes.

Sometimes, the best thing you can do for your sourdough is leave it alone!

🍞 Want to understand the science behind sourdough and learn to bake confidently at home?

Join my online Sourdough 101 Certificate Course, where I take you through the entire process step by step — from building and maintaining a healthy starter to understanding fermentation, developing gluten, shaping, proofing and baking beautiful loaves.

Learn at your own pace, revisit the lessons whenever you need to, and most importantly, understand why you’re doing what you’re doing instead of simply following a recipe.

You’ll also receive downloadable recipes and a certificate of completion!

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Stop working your sourdough so hard! 🍞