The Power of a Ten-Minute Mix: A Sourdough Revelation

The Backstory: Still Chasing Oven Spring

If you’ve been following along, you know I’ve been on a bit of a mission lately: trying to find that sweet spot between tall, airy loaves and the deep, tangy flavor we all love in sourdough. Two posts ago, I shared how I’ve been shortening my cold fermentation—often baking after just 24 hours in the fridge—because I noticed I was sacrificing oven rise with longer ferments.

And while that shift alone is bringing better results, something else has helped even more: mixing my dough really well—like, 10 whole minutes—before even thinking about stretch and folds.

So… What Changed?

I used to mix just until the levain, flour and water came together—like so many sourdough recipes tell us. Then I’d let it rest for an hour, add salt, do some gentle folds, and trust the process.

But then I found The Sourdough Journey on YouTube, and Tom Cucuzza made a case for an extended initial mixing. He pointed out how a stronger gluten network earlier in the process could give the dough a better shot at holding gas and springing up in the oven.

So I tried it.

I withheld the salt, mixed the levain, flour, and water together for 10 full minutes (by hand, just gently, but thoroughly), then let it rest for an hour—my usual fermentolyse. After that, I added the salt, mixed again really well, and gave it another rest before starting my stretch and folds.

It felt simple. But it worked. And a side benefit? Builds muscles, ha.

What I’m Seeing (and Loving)

The difference in dough strength was immediate. It was easier to handle, less slack, and had much better structure from the very start. I noticed the dough was holding its shape more confidently on the bench. Shaping was easier, and scoring actually made an impact—those cuts bloomed beautifully in the oven.

The loaves I’m baking now are a little taller, with a little lighter, more open crumb. And even though I’m pulling back slightly on the long cold ferment, I’m still getting a bit of that classic sourdough flavor—just with a little more spring in its step.

But Why Does This Work? (The Short Version)

When you mix longer, you’re building the gluten network earlier. Gluten is what gives sourdough its structure—it’s like a stretchy net that traps all the gas the wild yeast is creating during fermentation. If your gluten isn’t strong enough, the gas escapes or pushes the dough out flat instead of up.

A 10-minute mix means that dough is ready to go. It doesn’t rely as heavily on stretch and folds to “catch up.” And when you’re baking earlier, like I am now, you need that strength upfront to get the rise you’re hoping for.

For My Fellow Artisan Bread Bakers

If you bake regularly at home, or even just on the weekends, and you’re craving more oven spring without sacrificing all the character of sourdough—try this.

Next time you’re prepping your dough, pause and give it that extra 10-minute mix. Pay attention to how it feels. Watch how it changes. And just like with everything in sourdough, don’t be afraid to adjust. You might find this becomes one of your favorite tools.

At the end of the day, every loaf teaches us something. Right now, this new mixing method is teaching me that sometimes, going back to the basics—but just doing them a little better—can make all the difference.

🧡 Have you tried extended mixing? I’d love to hear how it’s going for you. Share in the comments or tag me on Instagram [@crazyjmom] or TikTok [@crazyjsourdough]!