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Bassinage

Bassinage: held-back water being worked into dough
Held-back water being worked into dough.

A technique of holding back some water from the initial mix and adding it slowly later in the mixing process. This helps develop gluten faster before the dough becomes super wet.

By Henry Hunter · Updated

Connected terms

HydrationGluten
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Sources

  • The Perfect Loaf
  • The Bread Code