How do you incorporate a flour and water pre-soak into sourdough without uneven hydration?
That pre-soaked flour trick works, but the uneven hydration usually comes from adding all the water at once. Start the whole dough around 60% hydration, build the gluten, then add the rest of the water in stages and knead it back in each time, which is the bassinage method. I would also skip mixing flour and water on their own and instead do a fermentolyse: mix flour, water and a small amount of starter (5 to 10%) together from the start, so the enzymes do the same softening work without a second mixing step.
Besvaret af Hendrik, The Bread Code
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To achieve a high-hydration dough, it is best to slowly add water to your dough. Start with 60 % hydration, then slowly add a bit more water. Knead again until the water is absorbed. Repeat and add more water. As your dough has already formed a gluten network, new water can be absorbed much easier. You will be surprised by how much water your dough can soak up. This method is commonly known as the bassinage method. More on that later. By opting for this technique, I was easily able to push a low-gluten flour to a hydration of 80 %. This is also my method of choice when making dough now. I keep adding water until I can feel that the dough has the right consistency. As you bake more bread, you will develop a better look and feel for your dough. When mixing by hand this can be quite cumbersome. It is a lot easier when using a stand mixer.
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