The best way to mix sourdough

One of the essential stages of bread baking is mixing the dough. While there are many methods of cooking dough, some are considered slightly better than others. Take the Rubaud method, for example. It is considered the best way to mix sourdough because it works extremely well with highly hydrated doughs. You'll understand why this technique works as you read on!

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What is the Rubaud mixing method?

The Rubaud method is a popular hand kneading technique. The mixing process helps develop a strong gluten structure. The Rubaud method involves gently lifting and pulling the dough into a bowl, almost like an immersion blender.

Building gluten strength is essential, as it allows you to handle the dough more gently during bulk fermentation. As with any mixing method, the “rest” time is just as important as the mixing time. Mix by hand for 5 minutes, then let the dough rest for 5 and repeat. Your dough should get firmer after each rest.

The Rubaud method of hand boiling

This method of cooking was created by quite prominent Gerard Rubaud. This method works best when cooking highly hydrated dough. It involves using wet hands to move the dough quickly while incorporating plenty of oxygen for strength. This method is especially great for doughs that require a pre-fermentation yeast such as the beginning of leaven.

Rubaud mixing method

1. First, wet your hands with water.
2. Place your dominant hand in a cup shape and hold the bowl with your other hand.
3. Use your cupped hand to scoop up the dough to roll it out.
4. Repeat the stretches using a circular motion.
5. After 15-20 stretches, release the dough and repeat in another area.

Why knead the dough?

Boiling is an important stage in sourdough bread baking.

The purpose of boiling the dough is as follows:

1. To evenly distribute the ingredients
2. To hydrate the flour with water
3. To develop a good gluten structure
4. To introduce oxygen into the dough

Stages of dough cooking

There are three main stages of kneading dough: incorporation, intermediate and rapid. Each stage provides a different purpose for the functionality of the dough.

Incorporation

This is known as starter mixing where the ingredients are kneaded together to form a rough dough. For smaller doughs, this step may take a few minutes, while larger or firmer doughs may take up to 4 minutes.

Slow mixing

The slow mixing or intermediate phase occurs immediately after incorporation. Here you will need long, slow strokes to encourage the flour to absorb the liquid as well as hydrate the gluten and starch. This is essential for gluten development. As the gluten hydrates, the gluten strands become longer and the dough can stretch further, all without the need for excess oxygen.

Quick boil

it type of hand knitting technique is quite aggressive. The quick, brisk movements stretch the gluten, including a lot of oxygen. This results in a firmer dough.

How long should I cook the bread dough?

In a typical way, The bread dough should be mixed for at least 10-15 minutes. This means 1-2 minutes of incorporation, 5-7 minutes of slow mixing, followed by 5-8 minutes of rapid kneading.

You can reduce the time by including an autolyzer or by placing the dough in the refrigerator between each cooking step.

Rubaud's mixture

If you are dealing with a very wet dough, then the best way to cook it is through the Rubaud mixing method. With great bread comes great practice and lots of practice promises perfection!

Frequently asked questions