Instructions: In answer to your question about prefermented dough, this would be a sponge, or part of a bread dough recipe that is mixed with yeast and allowed to begin fermenting before all the dough is mixed - i.e., pre-fermenting. A natural leaven (sourdough) starter could also be considered a preferment but more generally the term is applied to a yeasted sponge. Its sort of "commercial bakers" language but is becoming popularized through some of the new bread books such as Brother Peter Reinharts "Crust & Crumb".

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