Andrew Fiorillo

Hi!

Permalink -- /preferment/
© Copyright 2024, Andrew Fiorillo
---

A useful technique to simulate a proper sourdough bread is to ferment a portion of the dough in advance of mixing. This is called a preferment and takes many names: biga, poolish, and pâte fermentée being three common ones. The result will not be as rich as a sourdough, though still a significant improvement over a straight yeast bread.

The preparation for each is the same, though the amount of hydration depends on your recipe. To prepare: mix the flour, yeast, and water together (not trying to knead, but just to combine thoroughly); then wait 16-20 hours.

60% Hydration Pre-Ferment

Ingredient Percent Mass (g)
Flour 100.0 % 62.5
Water 60.0 % 37.5
Instant Yeast 0.1 % 0.1
Total 160.1 %

75% Hydration Pre-Ferment

Ingredient Percent Mass (g)
Flour 100.0 % 57.1
Water 75.0 % 42.8
Instant Yeast 0.1 % 0.1
Total 175.1 %

100% Hydration Pre-Ferment

Ingredient Percent Mass (g)
Flour 100.0 % 50.5
Water 100.0 % 50.5
Instant Yeast 0.1 % 0.1
Total 200.1 %