Rubaud Method

A hand-mixing method done right in the bowl, named after the French baker Gérard Rubaud. You cup your hand like a scoop, slide it under the dough, lift and stretch it, let it fall back, and keep rotating the bowl in a steady rhythm. It develops gluten in wet doughs without slapping them on the counter, and it's a handy way to work in salt or water added late in the mix.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Wet your hand before you start and keep a steady rhythm. It's less about force and more about lifting and stretching over and over.