I've been using (my version) of this process for over a year, on no-knead recipe. I have never measured the flour/water amounts for pre-cook because I'm weighing the overall flour/water ingredients and the method is not to add additional flour/water, but use a small part of those to pre-cook

It's clear the method results as described but the "why" is what I'm looking for. As I've read here, it would seem the pre-rise dough has more of the water pre-linked with gluten, so the dough is less sticky feeling?

Where I'm getting stuck is I use precisely the same amounts of flour and water with different results. My conclusion is the paragraph above but the description explaining why & reasoning is not complete. For example I added the "gluten linking" idea based on the comment this didn't improve gluten-free recipes.

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