Yesterday my new rye sourdough was done and strong enough to use. This is the first bread from the new starter. I decided to try out the kneading technique from Richard Bertinet’s Dough since I find it so fascinating. When looking at his instructions and thinking about the mechanics it all makes sense, but for some reason I doubted it once I started. A few minutes in doubt turned to amazement - to have the dough change texture like that in my hands, much more so than with traditional kneading. I can really recommend it. Bertinet says that it takes about eight minutes when you’re used to it, but for me it took at least double that, maybe longer. Kind of lost track of time. Look at those holes! I just made a cross section for the picture, but slices later revealed even larger ones. Kind of a big moment for an amateur like me. And the taste? Hands down the best bread I’ve ever made.