Understanding Bassinage in Sourdough Baking

If you’ve ever struggled to achieve that elusive open crumb in your sourdough bread, let me introduce you to a game-changing technique: bassinage. This method of adding water in stages transforms your dough’s hydration and texture—something I learned after many sticky-handed experiments in my own kitchen! In this post, I’ll show you exactly how to use the bassinage technique to elevate your sourdough baking and achieve that bakery-style structure at home.

🧐 Why Should You Try the Bassinage Method

If you're chasing the dream of high-hydration sourdough with that open crumb and chewy, elastic texture, bassinage is the unsung hero of artisan bread baking. Let’s break down why this technique matters, scientifically and practically:

1. Better Gluten Development

When water is added slowly (instead of all at once), the flour gets a chance to fully absorb the initial hydration before being challenged with extra liquid. Glutenin and gliadin—the two main proteins in flour—need time and structure to bond into gluten. Dumping too much water upfront dilutes those bonds before they even form.
By holding back a portion of the water during mixing and incorporating it later, you’re building a stronger gluten strand network first, and then stretching it gently with additional hydration. This means your dough will be extensible (stretchy) without being overly slack or tearing easily—a key factor for strong fermentation and shaping.

2. Higher Hydration Without the Mess

If you’ve ever tried making an 80% hydration dough from the get-go, you know the struggle: it’s sticky, unruly, and more like a batter than a dough. With bassinage, you start with a manageable dough—say at 65%—and then slowly incorporate the remaining water during mixing or folding.
This stepwise hydration mimics how your dough “learns” to handle more water. By the time you're done, your dough is at 75–80% hydration but feels like a 65% dough in your hands—pliable, less sticky, and much easier to work with. It’s like tricking the dough into becoming high hydration without the chaos.

3. Improved Oven Spring

A well-structured gluten network (thanks to bassinage) traps gases more effectively during fermentation. When that dough hits the heat of the oven, it expands rapidly—aka oven spring.
What makes bassinage special here is that it gives you the best of both worlds: the extensibility needed for a good rise and the elasticity to hold shape. That means you get loaves with dramatic bloom, crackly ears, and a light, airy crumb, rather than flat or overproofed ones that collapse.

4. More Control Over Hydration

Different flours absorb water differently—some days your dough might feel dry, other days like soup. Water bassinage lets you adapt in real time. Start with a base hydration that you know works, and then add water in increments during mixing or folds, based on how the dough feels.
This is especially useful when using freshly milled flour, whole grains, or when baking in humid climates. It’s like having a hydration dial you can turn up or down on the fly.

👩🏽‍🍳 How to Do Bassinage

Step 1: Autolyse With Partial Water

• What to do: Combine all your flour with about 80–85% of the total water in the recipe (along with the starter, if using it early).
• Why: This allows the flour to hydrate and gluten to begin forming in a more controlled environment.
• Rest time: Let the dough sit for 30–60 minutes to autolyse.

Step 2: Develop Gluten

• What to do: After autolyse, add your salt (and sourdough starter if not already added) and knead or fold gently to develop some gluten strength.
• Dough should be cohesive but still not at final hydration yet.

Step 3: Gradually Add Remaining Water (Bassinage)

• What to do: Begin adding the reserved water little by little—typically in 2–3 additions.
• Wet your hands, pour a small amount of water over the dough, and gently stretch and fold the dough to incorporate.
• Wait until each addition is fully absorbed before adding the next.
• The dough might feel slippery or resist at first, but it will come together with gentle persistence.

Please note that you can also mix salt in water and add salty water gradually to achieve bassinage.

Step 4: Bulk Fermentation & Strength Building

• Continue with your bulk fermentation as usual.
• Do a series of stretch-and-folds or coil folds, depending on the hydration level.
• You’ll notice the dough becoming more elastic, smooth, and extensible with each fold.

Step 5: Shape and Bake

• Proceed with shaping and final proofing as per your recipe.
• Bake as usual—by now, the dough should feel well-hydrated, elastic, and airy.

Bonus Tips:

• Don't rush the water additions—this step rewards patience.
• If your dough tears while adding water, pause and let it rest for 5–10 minutes before continuing.
• Use warm water (~25–28°C) for easier absorption and gluten relaxation.

❓Frequently Asked Questions

Bassinage is a technique where water is added in stages to gradually increase dough hydration, resulting in better texture and an open crumb in sourdough bread.

More resources on Sourdough Baking

• Sourdough hooch
• Quick sourdough starter
• Dehydrating sourdough starter
• Autolyse
• Tackle dense sourdough

Once you understand the science behind bassinage, it becomes more than just a technique—it becomes a tool. One that gives you control, confidence, and consistency in your sourdough breads baking.