How to Convert Any Bread Recipe to Preferment | Principles of Baking

Any leavened dough can be made with a preferment.
Whether you should or should not make any recipe with a preferment is up to you. I have spoken about the benefits of using preferments in a previous video linked below.

There are detailed explanations on all yeasted preferments and the use for each of them. All the specific benefits, and practical tips. You will learn everything about preferments in that video.
In this video I will only demonstrate HOW to convert a recipe to be made with a preferment.
A good knowledge of baker’s percentage also known as baker’s math, and dough hydration is essential. Without those you cannot make or adjust recipes reliably.

In short, a preferment is made by mixing a portion of the total ingredients of a bread dough recipe and leaving them to ferment for several hours. It improves the flavour, texture, and keeping quality of bread while reducing bulk fermentation time.

In a regular bread recipe 10% - 20% of the total flour would be prefermented. There are exceptions as you could easily preferment 100% of the total flour in a bread dough.
You can find recipes using all the different preferments in various breads in my Breads with Preferment playlist. There are around 30 examples from loaves made with 10% prefermented flour to pizza dough made with 100% prefermented flour. Sweet buns, ciabatta, rye bread, focaccia, baguettes, etc.

📖 Read more ➡️ https://www.chainbaker.com/preferment-conversion/
➡️Preferment guide - https://youtu.be/ElJFy8ACwEA
➡️Hydration & Baker's % - https://youtu.be/v9tPXTlbYxM
➡️Breads with Preferment - https://www.youtube.com/watch?v=r-ABFYo1qDQ&list=PLJ97q0PY0sXLlc-9yybuuSJt11cXQGkeF
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CHAPTERS
0:00 Intro
2:08 The preferments
6:18 Example recipe made with poolish
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#Bread #Baking #ChainBaker

Видео How to Convert Any Bread Recipe to Preferment | Principles of Baking канала ChainBaker