What Is Bassinage?
The Definition
Bassinage (French for "bathing" or "watering") is an advanced mixing technique that involves holding back a significant portion of the water (typically 10–20%) from the initial mix and adding it slowly after the gluten network has already been developed. It is the secret weapon used to achieve the ultra-high hydration levels found in modern "open crumb" sourdough (like Pan de Cristal) which would be impossible to mix if all the water were added at once.
The Science: Friction and Efficiency
Why not add all the water at the start?
Collision Efficiency: Gluten is formed when proteins (gliadin and glutenin) collide. In a very wet dough (soup), these proteins float past each other without bonding. By starting with a stiffer dough, you ensure frequent protein collisions, building a strong network quickly.
Encapsulation: Once the gluten network is formed, it acts like a sponge. It can encapsulate water between the protein layers. Bassinage pushes water into this existing structure, lubricating the strands so they can stretch further without snapping.
⚠️ Advanced Technique
Note: This technique is not recommended for beginners. If your gluten structure is weak before you start adding the extra water, the dough will disintegrate into a slurry that will never come back together.
The Protocol
1. Calculate the Reserve When weighing your ingredients, hold back 10–20% of the total water.
Example: If your recipe calls for 800g water, mix with 650g initially and reserve 150g for bassinage.
2. The Initial Development Mix flour, starter, and the initial water. Knead until the gluten is significantly developed. You are looking for a dough that clears the sides of the bowl and has medium elasticity.
3. The "Bath" (Bassinage) Slowly trickle in the reserved water. Do not dump it all at once. Add it in pulses: add a splash, wait for it to absorb, then add the next splash. This is often the stage where salt is added, as the water helps dissolve the salt granules into the stiff dough.
Hand vs. Mixer
While often associated with professional spiral mixers, this can be done at home.
By Mixer: The machine does the heavy lifting. The dough hook efficiently folds the water into the gluten network without the mess.
By Hand (The Rubaud Method):
The Squeeze: Pour a splash of water over the dough. It will become incredibly slippery and feel like it is falling apart.
The Scoop: Use your hand like a scoop (fingers together). Dive under the dough, lift it, and slap it against the side of the bowl.
The Result: After 2–3 minutes of rhythmic scooping and slapping, the water will suddenly absorb, and the dough will become glossy and cohesive again. Repeat with the next splash.
Last updated: 6 January, 2026
Bassinage is an advanced mixing technique that involves holding back a significant portion of the water (typically 10–20%) from the initial mix and adding it slowly after the gluten network has already been developed. It is the secret weapon used to achieve modern "open crumb" sourdough (like Pan de Cristal).