Double dough

Double dough is a culinary term used to describe a technique in dough preparation, especially in the making of breads, pastries, and certain types of empanadas or pizzas. It involves preparing and using an amount of dough that is double the base recipe, or in some cases, it refers to a dough that has been fermented and then divided to be worked twice, which contributes to greater elasticity, softness, and a better texture in the final product.

The origin of the double dough concept is not tied to a specific region, but rather it is a common practice in various culinary cultures around the world that seek to improve the quality and flavor of their baked goods. In Latin America, this technique is common in the preparation of homemade breads, empanadas, and some traditional pastry recipes.

Regarding its properties, double dough allows for a longer fermentation or better gluten development, resulting in a spongier texture, a crispier crust, and a deeper flavor. Furthermore, it makes the dough easier to handle as it is more elastic and resistant, ideal for recipes that require stretching or fillings.

In different regions of Hispanic America, although the term "double dough" is understood, synonyms or related expressions that refer to this concept can be found, such as: twice-fermented dough, double dough, or simply dough for double preparation. These terms vary by country and culinary tradition, but they always refer to the idea of a dough that is worked or prepared in two stages to improve its quality.