Description
Hydrated preferment that enhances dough extensibility and complex flavor development through controlled fermentation.
Technical
Equal parts flour and water (typically 100% hydration) inoculated with 0.1-0.2% yeast, enabling enzymatic breakdown of starches into fermentable sugars and gluten modification.
Culinary Significance
Creates superior crust color, open crumb structure, and delayed staling in breads while reducing kneading time.
Science
Primary Reaction
Glycolysis
Parameters
Temperature
22°C optimal
18°C to 26°C range
Time
14 hours
12 hours – 16 hours
Equipment
Glass or food-grade plastic containerDamp cloth coverDigital scale (0.1g precision)