Wanted: bassinage a la Hamelman

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

http://www.thefreshloaf.com/node/32420/durum-bread

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.

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.