Predough

Predough is a term used in bread making to denote an initial mixture of flour and water (and occasionally a small amount of leavening) that precedes the full dough. It serves as an intermediate stage between dry flour and fully developed dough, often used to improve hydration and control fermentation. The exact definition varies, and predough is not a universally standardized term in culinary literature.

In practice, predough is prepared by combining part or all of the flour with water, possibly along with a small portion of sourdough starter or commercial yeast, until just combined. The mixture is allowed to rest for a short period, typically 10 to 60 minutes, to hydrate the flour and begin gluten development. After the rest, salt and remaining ingredients are added and the dough is kneaded or mixed to the desired development.

Predough is related to other pre-dough concepts such as autolyse, sponge, and levain but differs in its typical composition and purpose. Autolyse usually excludes salt and leavening and focuses on hydration and extensibility, while predough may include these ingredients.

The use of predough can offer benefits such as more even hydration, improved dough extensibility, and better control over fermentation. However, it can also complicate timing, since early fermentation can begin during the rest period if yeast is present, potentially affecting flavor and texture if not carefully managed.

Predough is used in some artisanal bread formulas, pizza dough, and other yeast-leavened doughs as a technique to optimize dough handling and crumb structure.