Double hydration

A process whereby the flour and other ingredients are first mixed with just enough water to bring the dough into the bounds of usual hydration (between 65 and 75 percent). Once the gluten in the dough has been cultivated, the remaining water is drizzled in and kneading is continued until the second addition of water is completely incorporated. This is also known as the doppio impasto method or, in French, as bassinage.