Bassinage

The bassinage method is a great technique for beginner sourdough bakers looking to build confidence in their bread-making skills. This method involves adding water to your dough little by little, making the process feel more manageable and less intimidating.

Start by mixing your dough at a lower hydration level. This allows the gluten bonds to form more effectively, giving your bread the structure it needs. Once those gluten structures are established, you can gradually add more water. This approach not only enhances your dough’s extensibility but also makes it easier to handle and less sticky, especially if you’re using lower-gluten flours.

Using the bassinage method can help you achieve a dough that’s both strong and flexible, leading to that perfect sourdough bread you’ve been dreaming of. Plus, it’s a fantastic way to prevent issues like sticky dough and gummy bread, common challenges many bakers face. Remember, every step you take in your sourdough journey brings you closer to mastering this beautiful craft. Happy baking!