Kneading is a critical step in your Sinless Sourdough low-carb bread making, as it helps develop the dough’s structure and elasticity. Unlike traditional recipes, low-carb sourdough requires more intensive kneading to achieve the right consistency. Using a stand mixer allows for consistent and prolonged kneading, ensuring that the dough is cohesive and smooth. This extra attention during the kneading phase is essential for preventing issues like under-kneading, which can lead to a loaf that breaks during shaping and lacks proper oven spring.

Hand Kneading:

Kneading by hand is not recommended because it requires at least 15 minutes of intense effort, and there is a chance that the dough may be under-kneaded, which can lead to it breaking during shaping and ultimately affect oven spring.

Extended Kneading:

• A stand mixer is essential because low carb dough takes an extended period to pull together.
• If using a KitchenAid stand mixer to knead the dough, start by setting your stand mixer to low and knead for 1 minute.
• After that, increase the speed to #3 for 1 minute, then to #4 and let the dough mix for an additional 4 to 5 minutes.
• You will know the dough is ready for proofing by its smooth texture and elasticity.
• After a total of about 6 minutes, remove the dough from the mixer and shape it into a ball.
• Gently stretch the top of the ball over itself;
• If the top of the dough cracks, it’s not yet ready for proofing.
• Return the dough to the mixer and knead for another 2 minutes.
• Check again—the dough is ready when you can gently stretch the top of the dough over itself without it cracking.
• The total kneading time should be between 6 to 8 minutes on speed #4.

What Dough Hook Should You Use?

Whole Wheat Preferments:

When crafting Sinless Sourdough with a whole wheat preferment (whether you’re using heritage grain sprouted or regular whole wheat), the J-shaped dough hook is your secret weapon. Its perfectly curved design acts like an experienced baker’s hands, masterfully folding and stretching your dough to build strength and elasticity.

The J-hook becomes especially crucial given the unique challenges of this recipe. Not only does whole wheat flour require careful handling due to its bran content, but the low-carb, reduced-gluten nature of Sinless Sourdough makes it particularly tricky to develop proper structure. Those tiny bran particles can interfere with gluten formation, while the lower gluten content means the dough needs precise, gentle manipulation to come together properly.

While you might be tempted to try the spiral hook or flat beater, resist the urge – they’ll actually work against you by tearing the delicate dough apart rather than building it up. The J-hook’s distinctive shape is uniquely designed to nurture this sensitive dough, providing just the right amount of force to create a cohesive, well-developed mixture without compromising its structure.

White Flour Preferments:

If you’re working with a dough built with a white flour preferment (like all purpose, bread flour or pizza flour), you’ve got more options. You can use either the J-shaped dough hook, the spiral-shaped hook (looks like a corkscrew) or even the flat paddle attachment.  I call it “the flat beater.”  These doughs are more forgiving because white flour makes a lighter, more stretchy dough.  Just keep in mind that if you’re using the flat paddle, you’ll need to stop every now and then to scrape the dough back into the middle of the bowl and pull it into a ball.

The final dough should be:

• Cohesive and hold its shape
• Slightly tacky but not sticky
• Smooth
• Firm but bouncy