Double Hydration: Sourdough Bread Making Technique Verified listing

Double hydration or bassinage is a French bread-making technique that involves adding water to dough in stages rather than all at once.

This method allows for better gluten development and hydration of the dough, which is particularly beneficial for high-hydration recipes.

Definition and Process

The term "bassinage" translates to "bathing" in English, reflecting the process of gradually introducing water to the dough. Typically, bakers will hold back about 5-15% of the total water during the initial mixing phase. Knead the dough until the gluten develops around (70% of the gluten development). Then, gradually add the reserved water while kneading or during bulk fermentation.

Steps in the Bassinage Technique

1. Initial Mixing: Mix the flour and most of the water, reserving a small portion (5-15%) for later.
2. Kneading: Knead the dough until the gluten has developed adequately, which is often around 70% development.
3. Adding Water: Gradually incorporate the reserved water into the dough. Water can also be added during a stretch-and-fold process or at specific intervals during bulk fermentation.
4. Final Hydration: The dough can rest and absorb the additional water, enhancing its structure and hydration level.

Benefits of Bassinage

• Improved Gluten Structure: By initially mixing with less water, gluten strands can form more effectively, leading to a stronger dough.
• Enhanced Hydration: The method allows for a higher overall hydration level in the dough, which is crucial for achieving an open crumb structure in breads like ciabatta and sourdough.
• Control Over Dough Texture: Bakers can manipulate the hydration and texture of the dough, making it particularly useful for recipes requiring a delicate balance between strength and moisture.

Practical Considerations

While the bassinage technique can yield superior results, it requires more time and effort than traditional methods. Artisanal bakers, especially home bakers who have more time, often prefer bassinage. However, commercial bakeries rarely use this technique because they prioritize efficiency.