So what is the percentage of prefermented flour in your final dough? More than half?
Percent of Pre-Fermented Flour in Final Dough?
1 reply to this topic
Posted 19 April 2006 - 02:04 PM
No. Since I mix by hand, I need time to develop the gluten thourgh a series of about 5 "stretch and folds" at 45 minute intervals. With that much poolish I would have to have a mixer and do an "improved mix" (moderate gluten development in the mixer) with only about 2 "stretch and folds". I preferment approx. 25% of the flour in a poolish for about 14-16 hours.