The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hand kneading with bassinage to achieve %80 hydration

onurz's picture
onurz

Hand kneading with bassinage to achieve %80 hydration

I find %75 hydration dough very hard to build a strong gluten structure with hand kneading. To beat up that I tried hand knead the dough at %60 and after developing the gluten incorporating water slowly to achieve 80%. First of all it takes too much time, and water does not want to incorporate it. I am not even sure that it incorporates at all because when I tought I reached 75% percent I checked the weight of the dough to see where I am. According to that I hardly reached 65%. Maybe most of the water sticked to my hand while trying to mix in. Is bassinage plausible at all with hand kneading?