Why This Technique?
Bassinage is the gradual addition of water during mixing to increase hydration without overworking the dough and to improve extensibility, crumb openness, and oven spring.
By adding water in stages rather than all at once you give the flour time to hydrate and absorb water, preventing sticky, unmanageable dough while promoting uniform gluten formation and enzymatic activity. This controlled hydration reduces the need for intensive kneading and can preserve dough structure that leads to better oven spring and open crumb [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate water addition for bassinage
Large Mixing Bowl
Room to pour and incorporate bassinage water
Dough Whisk
Efficient mixing of high hydration additions
Dough Scraper/Bench Knife
Helps fold and clean bowl after bassinage
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When to Use
✓ Suitable for:
- • High hydration wheat doughs (75% and above) where direct mixing makes dough too slack
- • When using a mix of flours with different absorption (whole grain + white)
- • When you want to limit mechanical mixing to preserve crumb openness
✗ Not suitable for:
- • Very low hydration or stiff doughs (<60%) → No need for staged water; direct mixing is simpler
- • Pure rye doughs → Rye behaves differently; hydration must be managed but bassinage as staged water for gluten development is less relevant
Step by Step
Preparation:
Weigh all ingredients on a [kitchen scale](https://amzn.to/4pUMVHi). Have a clean [large mixing bowl](https://amzn.to/45rc1Gk) and a [dough whisk](https://amzn.to/4qGy5p0) or spatula ready.
Mix flour(s), salt, and any dry inclusions dry to distribute evenly.
Add approximately 60–70% of total water and mix until there are no dry pockets (rough shaggy dough).
Autolyse the shaggy dough for 20–45 minutes to let enzymes start working and the gluten begin to relax.
Begin bassinage: add remaining water in 2–4 increments. Pour the measured water over the dough and use a dough whisk or wet hands to fold and coax water into the mass—do not vigorously mix.
Perform gentle folds or coil folds after each addition to help distribute water and align gluten (see related Coil Fold technique).
Adjust final water: if dough is still stiff, add small amounts (5–15 g) until desired feel is reached. Use a dough scraper/bench knife to manage stickiness.
🎬 Video Tutorial
Short demo showing staged water addition and integration during mixing and autolyse.
Common Mistakes
❌ Adding all water at once
Problem: Can create an overly slack dough that requires more mixing and can degas easily
Solution: Split water into initial + bassinage additions and autolyse between stages [1][2]
❌ Pouring cold water late
Problem: Shocks dough temperature and slows fermentation
Solution: Use room-temperature water and factor in dough temperature when calculating fermentation time
❌ Forgetting to fold after addition
Problem: Water remains unincorporated, causing sticky pockets and uneven crumb
Solution: Gently fold or do coil folds after each addition to distribute water
❌ Over-adjusting by feel without weighing
Problem: Inconsistent results batch to batch
Solution: Weigh additions on a [kitchen scale](https://amzn.to/4pUMVHi) and keep notes