brutomassa

Brutomassa is a term used in Italian bread and pastry making to describe the dough in its early phase after the basic ingredients—flour, water, salt, and often yeast—have been mixed, but before substantial gluten development, bulk fermentation, or shaping. The exact meaning of brutomassa can vary by region and bakery; in some contexts it denotes a rough, unworked mass, while in others it refers to the dough shortly after mixing but prior to rest or kneading.

Characteristics of brutomassa typically include a loose to shaggy texture with uneven hydration, depending on the recipe. The dough may be sticky and poorly elastic, with flour pockets still evident. Hydration level and flour absorption influence its feel, and temperature can affect how quickly the dough changes once mixed.

In practice, brutomassa is used as a reference point in dough development. Bakers may observe how the mass hydrates and becomes more cohesive during a rest period or autolyse, then proceed to kneading, bulk fermentation, and shaping. Some recipes deliberately include a rest or slow development stage after mixing to improve extensibility before full gluten development, at which point the dough is no longer considered brutomassa.

Terminology around brutomassa is not standardized. Other terms such as pre-dough or impasto grezzo are used in different traditions to describe similar early-stage masses. The concept aligns with broader ideas of dough development and hydration management in bread and pizza making.

See also: Autolysis, dough development, bread making, pizza dough.