Wearing gloves is not needed to portion your polish, just have bucket of water handy and keep your hand wet. Then once you are done you can clean your hand off in that bucket of water then that water can be used in your formula.
How to integrate the poolish into the percentage of the recipe; into the flour percent or into the water percent or as a separate ingredient with his own percent, and what percent is? I checked the baker's math video, and I'm not clear about this. Thanks very much for this series of videos. They are very professional and educational.
Thank you for watching! Flour used in the preferment is part of the 100% flour weight. So, if a formula has a 20% poolish and 10% of that poolish is flour weight, the rest of the flour weight for the formula would be 90%. Hope this helps 🤗
While not included in the Study Hall video series, Retail Bakers of America provides recommended recipes and a detailed grading rubric upon registration for the Certified Master Baker practical exam. However, candidates may also choose to use their own recipes if they wish! You can learn more about CMB certification at retailbakersofamerica.org. Thanks for watching!
Sign of a Master Baker, for each step checking the dough is crucial
Wearing gloves is not needed to portion your polish, just have bucket of water handy and keep your hand wet. Then once you are done you can clean your hand off in that bucket of water then that water can be used in your formula.
Very educational!
What percentage water in your dough for baguettes?
👀 this just in! ua-cam.com/video/oyXQijPvY_U/v-deo.html
What type of flour do you use for Baguettes ?
How to integrate the poolish into the percentage of the recipe; into the flour percent or into the water percent or as a separate ingredient with his own percent, and what percent is? I checked the baker's math video, and I'm not clear about this. Thanks very much for this series of videos. They are very professional and educational.
Thank you for watching! Flour used in the preferment is part of the 100% flour weight. So, if a formula has a 20% poolish and 10% of that poolish is flour weight, the rest of the flour weight for the formula would be 90%. Hope this helps 🤗
@@crafttocrumb thanks!!! Perfectly clear 👌
Why no weights ?
While not included in the Study Hall video series, Retail Bakers of America provides recommended recipes and a detailed grading rubric upon registration for the Certified Master Baker practical exam. However, candidates may also choose to use their own recipes if they wish!
You can learn more about CMB certification at retailbakersofamerica.org. Thanks for watching!
A detailed grading rubric? My head hurts.