I’ve always liked loaves that use a preferment because of the extra depth of flavor, but I have yet to develop my own recipe with a preferment. I’d like to remedy that. My question, then, is what would be a reliable set of percentages for developing a bread formula with a preferment?
As far as I can tell, the preferment in Breadtopia’s “Traditional Whole Grain Sourdough” has its flour at 32% of the overall flour weight; its water at 42% of the overall H2O weight; and the sourdough starter at 50% of the preferment’s total weight (i.e. 556g.), which is also 16% of the overall flour weight (i.e. 741g.).
With roughly the same percentages, do you think it would work to subtract the appropriate amounts from pretty much any recipe if I wanted to include a preferment?
Or if you’ve tried incorporating a preferment into a recipe that didn’t use one, how did you do it? And how were the results?
All the best to you all in the new year,