Why This Technique?
A low-impact folding routine that builds a cohesive gluten network and preserves gas cells for an open crumb while minimizing oxidation and dough warming.
The Rubenaud Methode sequences very gentle, vertical lifts and turns rather than aggressive stretching; this aligns gluten without collapsing pockets of gas and limits frictional heat. This approach preserves fermentation gradients and flavor while achieving sufficient strength to trap CO2 during bulk fermentation [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate ingredient ratios and repeatability
Dough Scraper/Bench Knife (OXO)
Helpful for releasing dough and performing gentle lifts without tearing
Banneton Proofing Basket (DOYOLLA)
Supports delicate shaped dough during final proof to preserve structure
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Provides consistent steam and heat retention for best oven spring
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
When to Use
✓ Suitable for:
- • Wheat-based doughs 65–78% hydration
- • Bakers aiming for open crumb with minimal handling
- • Doughs after a short autolyse (20–60 minutes)
✗ Not suitable for:
- • Very stiff doughs (<60% hydration) → Rubenaud lifts are less effective at developing gluten in stiff doughs; use traditional kneading or machine mixing
- • Pure rye or very whole-grain doughs → Low gluten content limits benefits from folding techniques
Step by Step
Preparation:
Use a lightly floured work surface and keep hands slightly damp. Weigh ingredients on a [digital kitchen scale](https://amzn.to/4pUMVHi) for reproducibility. Have a [large mixing bowl](https://amzn.to/45rc1Gk) or container ready for bulk fermentation.
After mixing and a 20–60 minute autolyse, perform the first Rubenaud sequence: slide your wet fingertips under the dough near one edge and lift vertically just enough to create a gentle mound (no more than 1–2 inches).
Rotate the bowl ~45° and repeat the vertical lift on a different quadrant. Focus on lifting, not stretching; keep motion vertical and controlled.
After 6–8 lifts distributed around the dough, cover and rest for the planned interval. Use a dough scraper/bench knife to help release dough from the bowl sides if needed.
Repeat the sequence at scheduled intervals (see Timing & Frequency). For shaping, handle the dough minimally; transfer to a banneton proofing basket or lightly floured bowl for final proof.
Score and bake in a preheated Dutch oven or cast iron pot or cloche to maximize oven spring; use parchment paper to transfer if desired.
🎬 Video Tutorial
Short demo of the gentle lifting sequence and how it preserves gas for an open crumb.
How Often?
2–4 short Rubenaud sequences during the first half of bulk fermentation, then allow the dough to finish undisturbed.
How do I know it's enough?
Dough shows a smoother surface, gentle increase in strength when lifted, and visible internal bubbles through a slightly translucent thin spot—stop folding once these appear to avoid overworking [1][2].
Common Mistakes
❌ Lifting too aggressively
Problem: Collapses gas pockets and reduces open crumb
Solution: Make vertical lifts small and controlled; think 'lift and settle', not stretch
❌ Over-folding (too many sequences)
Problem: Leads to a tighter crumb and excessive oxidation
Solution: Limit to 2–4 short sequences and monitor dough strength
❌ Allowing dough to warm from handling
Problem: Accelerates fermentation and can destabilize dough
Solution: Keep motions quick, hands damp (not warm), and rest covered in a cool place if needed
❌ Using the method on rye or very wholegrain dough
Problem: Insufficient gluten formation; little benefit from gentle lifts
Solution: Use alternative strengthening methods (e.g., more intensive folds or different hydration)