The Rubaud Mixing Method for High Hydration Sourdough Bread
6:02
YouTubeA Food Lover's Life
The Rubaud Mixing Method for High Hydration Sourdough Bread
A technique video showing you the Rubaud mixing method by Gerard Rubaud. It’s a scoop and slap mixing style which helps the structure of high hydration sourdoughs. I’ve found it especially helpful with obtaining a silky dough using rye, wheat, or spelt, or a combination. Please visit my website for more sourdough tutorials including scores ...
48.6K viewsApr 17, 2020
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What is the Rubaud Method? The Rubaud method is a technique for hand mixing dough. It works best with small batches (one or two loaf batches) of high-hydration dough. It is one of the best methods for early and complete gluten development. By cupping your hand under the dough, you gently stretch it away from the side of the bowl, and add air under the dough while mixing it. You’ll feel the dough pull away from the sides of the bowl and develop a smooth, silky texture. If the dough gets sticky an
0:45
What is the Rubaud Method? The Rubaud method is a technique for hand mixing dough. It works best with small batches (one or two loaf batches) of high-hydration dough. It is one of the best methods for early and complete gluten development. By cupping your hand under the dough, you gently stretch it away from the side of the bowl, and add air under the dough while mixing it. You’ll feel the dough pull away from the sides of the bowl and develop a smooth, silky texture. If the dough gets sticky an
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What is the Rubaud Method? The Rubaud method is a technique for hand mixing dough. It works best with small batches (one or two loaf batches) of high-hydration dough. It is one of the best methods for early and complete gluten development. By cupping your hand under the dough, you gently stretch it away from the side of the bowl, and add air under the dough while mixing it. You’ll feel the dough pull away from the sides of the bowl and develop a smooth, silky texture. If the dough gets sticky an
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What is the "Rubaud" mixing method? The "Rubaud" method is named after Gerard Rubaud, who popularized the method. He is a master breadmaker and one of the "fathers of modern sourdough." The Rubaud method is a technique for the upfront mixing of your dough (before stretch-and-folds, etc.) The most common methods for up-front mixing are: 1) Basic hand mixing 2) Slap and Fold 3) Rubaud 4) Machine mixing Rubaud is an excellent method of up-front gluten development and producing incredibly silky, ext
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Your first stretch & fold is the one where you really want to work your dough, more so if it’s looking sluggish. If your dough is really sticky, wet your hands with water a couple times throughout. The slapping of the dough with a cupped hand is called a Rubaud method and is great for developing gluten strength upfront in the process. #sourdoughforbeginners #sourdoughbaking #sourdoughmadesimple #easysourdough
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Tim Passmore on Instagram: "The Rubaud method for hand mixing dough; it’s my favourite technique and the one that I’m using here to mix in the salt at the final stage of the mix. This method utilises a cupped mixing hand to scoop under the dough and lift it up and outwards with the fingers. It allows you to gently stretch the dough out in small rapid movements and can quickly turn a shaggy mess into a supple, cohesive dough. I mix like this for about 5-6mins in total - half of that to mix in the
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