The Fresh Loaf

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Wanted: bassinage a la Hamelman

BakerBuck's picture
BakerBuck

Wanted: bassinage a la Hamelman

Will anyone with Hamelman's bread book relate his bassinage technique on page 91 of the second edition?  Perhaps it is in the first edition, as well, I do not know.

Thank you.

BB

 

Mini Oven's picture
Mini Oven

it's not on page 91.  I have yet to find it.  Anything in particular?

BakerBuck's picture
BakerBuck

How he recommends doing it.  I know what others say, but I would like to know what he says.  You can find it all over the net.  Too many opinions, too little experience.

BB

BakerBuck's picture
BakerBuck

That would be it.  Thank you for your persistence and your help.

BB

Maverick's picture
Maverick

I looked at the book so I could know what you were referring to and quickly realized this is the double hydration technique:

It is often difficult to mix wetter doughs to adequate gluten development when using a planetary- type mixer (such as a Hobart or KitchenAid). One tactic that is effective is the following: When mixing the final dough, hold back a portion of the liquid (hold back more or less liquid depending upon
the total hydration of the dough). This technique (called bassinage in French) can also be used with spiral mixers for wet doughs. The gluten will develop more readily in this drier dough environment. When the dough has attained the degree of strength you seek, turn off the mixer. Make an opening at the place where the dough hook enters the body of the dough. Pour the rest of the liquid into this hole, turn the mixer back on, and mix just until the liquid is incorporated. I find this to be an effective technique when I mix at home, not just for notoriously wet doughs like ciabatta, but for many other doughs as well, especially those whose hydration is above about 70 percent.

Excerpt From: Jefferey Hamelman. "Bread."

Personally I don't bother with making a hole in which to pour the water. But I do add the remaining water in 3 or 4 stages instead of all at once. My goto ciabatta is 78% hydration (including the poolish flour and water) and I usually use this technique.

Maverick's picture
Maverick

I looked at the book so I could know what you were referring to and quickly realized this is the double hydration technique:

It is often difficult to mix wetter doughs to adequate gluten development when using a planetary- type mixer (such as a Hobart or KitchenAid). One tactic that is effective is the following: When mixing the final dough, hold back a portion of the liquid (hold back more or less liquid depending upon the total hydration of the dough). This technique (called bassinage in French) can also be used with spiral mixers for wet doughs. The gluten will develop more readily in this drier dough environment. When the dough has attained the degree of strength you seek, turn off the mixer. Make an opening at the place where the dough hook enters the body of the dough. Pour the rest of the liquid into this hole, turn the mixer back on, and mix just until the liquid is incorporated. I find this to be an effective technique when I mix at home, not just for notoriously wet doughs like ciabatta, but for many other doughs as well, especially those whose hydration is above about 70 percent.

Excerpt From: Jefferey Hamelman. "Bread."

Personally I don't bother with making a hole in which to pour the water. But I do add the remaining water in 3 or 4 stages instead of all at once. My goto ciabatta is 78% hydration (including the poolish flour and water) and I usually use this technique.

BakerBuck's picture
BakerBuck

Thank you for the detail.  This may help the next time I make ciabatta.  I admire your ascent into 78% hydration territory.  Are you able to bake more dough than you scrape off of your hands?

BB

Maverick's picture
Maverick

I use a mixer so my hands stay clean. Since it is ciabatta, I don't even bother shaping the dough. Just make sure your hands are wet and the counter well floured. This is how I do it:

https://www.youtube.com/watch?v=LFja1ShZFsA

ETA: The formula I use is

100% flour

78% water

1.9-2% salt

~0.25-0.28% yeast (I use measuring spoons so this is less exact and can be up to 0.3% depending on how much I am making)

From the above flour and yeast I do take 35% of the flour and make a poolish with equal parts water (subtracted from above) plus a pinch of yeast. I let it sit 12-16 hours. I found the 16 hours brings out the flavors more.

So for instance if I was making 1700g of dough, the total flour would be 943g and water would be 735g. I take 330g of flour and 330g of water and a pinch of yeast to make a poolish the night before. So the next day I mix 613g flour and 405g of water into the poolish along with 18-19g of salt and 3/4 tsp of yeast (about 2.3-2.6g). But I hold back some of the water when mixing at first.

Maverick's picture
Maverick

Here is a pic of one I did a little bit ago. I have made 2 or 3 more batches since as these are a favorite in my household (and to bring to parties cut up and used with dip).