Artisan Sourdough Bassinage | Proof Bread

Change and adaptation are always part of the baking process. Daily, weekly and monthly. Recently we've made some adjustments to our artisan sourdough formula in both flour and water.

From sourdough.co.uk BASSINAGE: "To increase hydration and get a more open crumb it is best to add more water just a little bit at a time. The technical term for this is what the French call called Bassinage. We don’t have an English direct translation for, but it means water that is worked into the dough in small increments during the bulk fermentation." https://www.sourdough.co.uk/glossary/bassinage/

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