Mixing Styles

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Mixing is generally divided into several stages or phases. The first phase is the incorporation phase, during which the ingredients are combined to form a homogenous mass. This is done on a low speed (first speed on a spiral mixer) to prevent any ingredient from being ejected from the mixing bowl as well as to allow the proteins in the flour to begin to absorb water, or hydrate, as the moisture is gradually distributed throughout the dough. During the incorporation phase, the baker should assess whether the dough has the proper consistency.