What You Need to Know
Methodical incorporation of water into flour to achieve optimal gluten network formation without overworking the dough, utilizing controlled hydration phases.
Enables production of bread with superior crumb structure and extensibility while reducing mixer strain.
Key Parameters
Temperature
24°C
20°C - 26°C
Time
10 minutes
8 minutes - 15 minutes
Equipment
Spiral mixerDough scraperThermometer
Steps
- 1.
Baguette Parisienne (France): Creatures signature open crumb and crisp crust
- 2.
High-hydration ciabatta (Italy): Manages 75-80% hydration without stickiness
The Science
Primary Reaction
Glutenin and gliadin hydration