Bassinage
Bassinage is a technique that involves adding water to a dough that has already been partially mixed, and has had time to develop the gluten network. This allows to increase the total hydration rate.
The main advantages are:
- Improve the honeycomb structure,
- The dough doesn’t heat during the process,
- Recommended with a long cold mass fermentation,
- Increase the hydration and so reduce the production cost.
The principle is to add some water to a dough who already has a developed gluten network. The water being trapped in the net will be evaporated during the baking process and create a bigger “hole” in the bread.
Always allow at least 1 min between the end of the bassinage and the end of the kneading process.
(Photo credit: Alex Chef Baker)