Timeline for How to calculate baker's percentages for indirect doughs?
Current License: CC BY-SA 4.0
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| Jul 29 at 12:03 | comment | added | rumtscho♦ | @R.M. the second one. The flour in the preferment doesn't behave like freshly mixed up flour, so if you have a 100-50-50 flour-water-preferment, that would behave roughly similarly to 100-50-50 flour-water-another preferment, but not similar to 150-75 flour-water (if we assume a 25-25 preferment). | |
| Jul 28 at 17:37 | comment | added | R.M. | "the ratio of other stuff to dry flour is very predictive" -- So are you saying a hypothetical recipe of 500g flour, 250g water and 500g 1:1 preferment behaves more like a 50% direct hydration dough (500g flour & 250g water) versus a 67% hydration dough (750g flour and 500g water)? Or are you just saying that someone who knows how a 1:0.5:1 ratio of flour/water/1:1 preferment behaves also knows how a 2:1:2 flour/water/1:1 preferment behaves? (And wouldn't necessarily be able to say how a 1:2 or a 3:2 preferment might affect things.) | |
| Jul 25 at 18:07 | history | answered | rumtscho♦ | CC BY-SA 4.0 |