{"id":224402,"date":"2025-05-05T07:45:33","date_gmt":"2025-05-05T07:45:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/the-best-way-of-mixing-sourdough\/"},"modified":"2025-05-05T07:45:33","modified_gmt":"2025-05-05T07:45:33","slug":"the-best-way-of-mixing-sourdough","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=224402","title":{"rendered":"The Best Way of Mixing Sourdough"},"content":{"rendered":"


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One of the essential stages of bread baking is dough mixing. While there are many methods of kneading dough, some are deemed a little better than others. Take the Rubaud method, for instance. It is considered the best way of mixing sourdough, because it works exceptionally well with high-hydration doughs. You\u2019ll understand why this technique works, as you read on!<\/p>\n

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Table of Contents<\/h2>\n

What is the Rubaud Method of Mixing?<\/h2>\n

The Rubaud method is a popular technique of hand-mixing dough. The mixing process helps develop a strong gluten structure. The Rubaud method involves gently lifting and pulling the dough in a bowl, almost like a diving arm mixer. <\/p>\n

Building gluten strength is essential, as this enables you to handle the dough more gently during bulk fermentation. Much like every mixing method, the \u201crest\u201d time is just as important as the mixing time. Hand mix for 5 minutes, then let the dough rest for 5 and repeat. Your dough should become firmer after each rest. <\/p>\n

Rubaud Method of Hand Kneading<\/h2>\n

This kneading method was created by the rather remarkable Gerard Rubaud<\/a>. This method works best when kneading highly hydrated doughs<\/a><\/strong>. It involves using wet hands to move the dough quickly, whilst incorporating lots of oxygen for strength. This method is especially great for doughs that require a pre-fermented levain<\/a> <\/strong>such as a sourdough starter. <\/p>\n

Rubaud Mixing Method<\/h3>\n
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  1. First, wet your hands with water.<\/li>\n
  2. Place your dominant hand in a cupping shape, and hold the bowl with the other hand. <\/li>\n
  3. Use your cupped hand to scoop the dough up to stretch it. <\/li>\n
  4. Repeat the stretches using a circular motion. <\/li>\n
  5. After 15-20 stretches, release the dough and repeat on a different area. <\/li>\n<\/ol>\n
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