The technique involves mixing flour and water and allowing the mixture to rest before incorporating other ingredients like yeast and salt. This pre-hydration process initiates enzymatic activity within the flour, promoting gluten development and starch breakdown. A typical procedure entails combining the flour and the required water for a dough recipe, mixing until just combined, and letting it rest for a period ranging from 20 minutes to several hours.
This resting period offers multiple advantages. The increased water absorption facilitates easier dough handling and extensibility. Furthermore, the pre-development of gluten contributes to a more open and airy crumb structure in the finished product. Historically, this process has been recognized as a method for improving dough quality and reducing mixing time, leading to enhanced flavor and texture.
