October 20, 2021 - 10:08am
Bassinage vs straight dough
I'm watching this video on Pan de Cristal by Bread by Joyride Coffee https://www.youtube.com/watch?v=pcAhxsl-UVE [1].
He uses the bassinage technique to add water little by little to increase the dough hydration. I'm wondering what the purpose of this is versus mixing all of the liquid with the flour. Does adding water bit by it help develop the gluten more somehow?