What is the Rubaud Method for Sourdough?

The Rubaud method is a simple hand-mixing technique that is especially helpful for high-hydration dough (75% or higher). It helps develop gluten without needing a stand mixer and feels surprisingly relaxing and even meditative once you learn the rhythm.

In this guide, you will learn why bakers love it and exactly how to do it.

What is the Rubaud method?

The Rubaud method, named after French baker Gérard Rubaud, is a gentle kneading technique that uses a scooping and lifting motion to incorporate air and build strength in wet doughs.

It can feel a bit challenging and physically demanding at first, but many bakers find the results well worth the effort.

Why Rubaud?

This method is gentle on the dough, helping build gluten without tearing or overworking it. It is especially useful for wet, sticky doughs that are difficult to handle with traditional kneading methods.

Another bonus? It develops gluten quickly. Just a few minutes of mixing noticeably strengthens the dough.

How to do the Rubaud kneading

1. Initial mixing

Start by mixing your flour and water. If you prefer, you can let it rest for an autolyse before adding your starter and salt. This short rest makes the dough easier to handle and helps gluten form naturally.

2. Scooping and lifting

Keep your fingers together and scoop under the dough about three-quarters of the way down. Lift it up, pull slightly outward, and let it drop back into the bowl. Move your hand in a circular motion as you repeat the movement.

3. Rotate and mix thoroughly

Rotate the bowl with your other hand as you scoop and lift, allowing the dough to mix evenly. This makes sure that all the ingredients are combined and gluten begins to develop throughout the dough.

4. Duration

Continue kneading gently for 2-3 minutes, then let the dough rest for 3-5 minutes. Repeat this process three times until the dough is smooth and elastic.

Tips and variations

• Best for high-hydration doughs: Wet doughs (80-85% hydration) respond especially well to this technique. And if you work towards the open crumb, this technique is essential.

• Combine with other methods: You can start with the Rubaud method and switch to a technique like slap and folds during sourdough mixing.

• Works for large batches too (but be prepared!): While the Rubaud method is often used for smaller amounts of dough, it can be scaled up for dough made with 1000-2000 g of flour. Just keep in mind that it is physically demanding.

• Watch this short video of Trevor J. Wilson demonstrating the Rubaud method.

Let's talk sourdough

Even with 500g of flour, I find this method feels like quite a workout. Because of that, I usually reserve it for the dough made with around 300-400 grams of flour. It feels more comfortable and manageable that way.

How about you? Do you find the Rubaud method physically challenging? What is the biggest batch you have mixed using this technique? I'd love to hear your thoughts.

What's next?

Want to see how it fits into the whole mixing process? Check out my guide on how to mix sourdough bread.