Is your sponge spongy? In this six-part series called “Follow the Sourdough,” Chef John shows you how to make sourdough bread, from beginning to end. Today, it’s time to knead the bread. You’ll turn your sponge into a ball of increasingly less sticky bread dough, kneading as you go along. In this video, you’ll discover Chef John’s patented kneading technique: the Half-Turn with the Palm Push (HTPP), which stretches out the gluten and starts building the texture of the dough. Oh boy, we’re getting close here. By the end of this episode, you’ll have your dough resting and rising in a warm spot…with only one step to go. Miss the previous episode? Check out How to Make the Sponge for Homemade Bread. Are you ready to (finally) bake your sourdough bread? Let’s move on to the final episode: How to Bake Sourdough Bread. Or start at the very beginning with How to Make San Francisco Sourdough Starter.