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.
Bassinage in bakery

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.

Bassinage in bakery

(Photo credit: Alex Chef Baker)