How to Convert Any Bread Recipe to Preferment | Principles of Baking
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- Опубліковано 5 чер 2024
- 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 ➡️ www.chainbaker.com/preferment...
➡️Preferment guide - • Yeasted Preferments Ex...
➡️Hydration & Baker's % - • Baker's Percentage & D...
➡️Breads with Preferment - • How to make Whole Whea...
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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 - Навчання та стиль
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
As a beginner, I think I’ve watched a thousand videos on bread making in the past couple weeks, but somehow this is by far the best one. The Timelapse of your process at the end there explained to me more in 60 sec than hours of other video.
Something I struggle with in video and recipe explanations are the protein percentages of the flour (because it affects the amount of water used) and also the temperature of the room or kitchen during fermentation periods to get a much better idea of how to modify it for my environment. This info is rarely mentioned.
Cheers
Best bread baking channel there is. You don't just show the recipes but also how to create one's own recipes. Thank you
Thank you so much! I'm glad you're finding it useful :))
I just adapted my "1 hour pizza dough" recipe to use a poolish.
It goes as follows:
Total flour: 175g;
Twater: 100g (ml);
Tyeast (dry):3.5g;
Tsalt: 3g;
Tsugar: 4g (optional);
ToliveOil: 7.5g;
Poolish (100% hydro)
Flour: 35g (20% of Tflour (140g remaining))
Water: 35g (65g Twater remaining)
Yeast: 0.35g (0.1% of Tyeast or a pinch if your scale doesn't go bellow 1g (3.15g remaining))
I learned about poolish and its use on pizza by watching Vito Lacopelli, he specializes in pizza and uses poolish most of the time, although sometimes he has used biga and sourdough. But I have been wanting to use it on regular bread other than pizza, so this video was useful.
@@richardmh1987 Same lol. It’s a game changer. I almost always use it now.
As an ex Chef and not a Baker by trade, I enjoy baking bread a few times a week, especially baguettes and using a preferment. I do all my bread loaves in that way as I have the time during the day and now seeing better results and great tasting bread. Never too old to learn.
I am terrible with math beyond the basics, but your visual of how to make the poolish was SO HELPFUL! Thank you for doing that!
I would love an episode on sourdough preferments and adding them to any standard yeast doughs ❤❤
I was actually just thinking about how to do this the other day. You read my mind!
😉
Your videos are the best! Thank you!
Thank you for these interesting and informative videos. I've been very interested lately in whipping up creative, no-recipe breads based on my whim and appetite for the day. Understanding the variables at play and how I can use them to change the results is very helpful!
Such valuable information. Thank you
I'm definitely doing this for my next loaf. I much prefer a yeasty-flavor. Thanks for the tips!
Got into bread making because of Covid using the overnight, no knead method, but wanted to broaden my knowledge and scope. I certainly hit upon the right place! Thanks for these excellent videos. I am enjoying the process and product - my waistline not so much!
Great 👍🏼 video. Always learning something new. Many thanks 😊❤❤❤👍🏼👍🏼👍🏼
Always great t revisit you and learn… Thank you
This is awesome. I almost felt like I was back in a math class but something I will definitely use. Math was my favorite class as a kid. I will try this on some of my other bread recipes that I know work to see if it improves them & to cut down on dough to eating time😍
Thanks …very usefull I use poolish method and find it good
I always use to have a sourdough culture lying about. It’s the way I taught myself to make awesome bread years ago. Recently I’ve been using biga or polish to make bread. So happy with the results and I don’t have to keep maintaining the sourdough. Thanks for your explanation. Easily understood.
Terrific episode- thank you so much for sharing. This is priceless and crucial information for novice bakers as myself. Hooked to your channel.
Thanks & Cheers!🥂🇨🇦🥂
Thank you 🙏
Now I can cancel my subscriptions to all of the other bread channels.
Charlie's the best! 💚
Great video. Thank you
I only make our simple pan de sal. Though I'm trying to improve it. Less sugar and oil. I was told that our ancient pan de sal has crusty crust. Now, local bakeries make very soft pan de sal. I'll try to incorporate pre fermentation, might do the trick. Thank you. Your channel is very educational.
Thank you for all of your videos!
My pleasure! 😎
No matter when you watch this video, it's a baking masterpiece. Transcendental. / No importa cuándo veas este video, es una obra maestra de panadería. Trascendental.
Thank you, you always shared great information.🙏
Thanks 🙏😊
Great video. Great descriptions. I've been watching other bread videos, but I could never figure out the grams and whether the preferment was part of the total of the ingredients. Wow. You simplified everything. Great voice too. Thanks.
Cheers 😎
I SUBSCRIBED!!!! Great videos so far!
Welcome to the channel 🤝
I had a crazy day baking today and ran out of white flour. So now I’m looking for a spelt/wholemeal recipe using a preferment and haven’t found any. So thanks for this. I’ll begrudgingly use quantities from a different recipe and of course use your knowledge and techniques. She’ll be right, eh? 😉
How was it? :)
this is the best UA-cam channel for anyone interested in baking...thanks
Thank you so much 🙏 I'm glad you're finding my videos useful.
I don't know who would dislike his videos, so informational!
Thank you 😊
....just one old guy with shakey hands pressed the wrong button.
😂
Great content. Well explained chart & especially the timelaps you made for us to easily visualize it. Thank you so much & I will start practicing using preferments 😍 Subscribed
Cheers! :) Btw I have stopped using pre-ferments in favour of cold fermentation. Check it out here - ua-cam.com/video/sNFRinK-wb8/v-deo.html
Thanks!
This is the most helpful compact easy to undestand bakers percentage + preferment combined.
I once try use 20% white flour in bread flour only recipe, my bad I dont change hydration % my dough become more sticky and kinda runny. I think it build less gluten having too much water in it, one time I forgot chainbaker lesson its when I make 1 kg + of dough for the first time lol.
Trust me I've been there :D
very good video,thank you so much,l learn more
🙏
I really learn so much 😊 thank u
Cheers! :)
Learnt to calculate preferment correctly
Ur channel deserves way more views & subscribers! It is so educational yet not difficult to understand for a new baker like me. Im so greatful that i have found ur channel! Greetings from Malaysia 😊
Cheers 🤩
Thanks you,sir. 😉
🙏
Now that's something!
I'm a huge fan of making a poolish with a liquid yest starter (basically a bit of poolish you keep in the fridge and feed it like sourdough). Using the same amounts as used in the example in this video you would use 100g flour and water. Mix in 2-3 gram sourdough or yeast starter and let rest for 12 hours.
sometimes I might make less poolish and add a bit of fresh yeast when I combine poolish and the rest of the ingredients... the possibilities are endless.
Make a poolish and a spunge, use them both in one recipe, ... endless experimenting.
My favorite bread is something we used to call BBQ bread in school. You make a light rye or grain loaf (by replacing 50-60% of the flour with white flour). Use a poolish but instead of going for a 60% total hysration you would go for 55 ish. You saute onions, season with herbs like oregano, thyme, ... cook some bacon, don't get it too crispy and chop it up. Mix the onions and bacon when the dough is almost fully kneaded, mix in some cheese as well. bake like a normal loaf, but you sprinkle some grated cheese on it when it's almost fully baked. Pop it back in the oven.
Goes very well as a bread for (summer) BBQ parties!
Many thanks
As I’m learning, this video about preferment has helped me overcome a major obstacle in my thinking. In regard to time and the real reason preferments came about. I’ve always looked at it as more compilation and thus more time for improvements. I can see now preferments help in time management to still get flavorful breads without changing your schedule. It’s. Thank you! Thank you!
I'm so glad you found it useful! Thank you 🙏
I almost always use a preferment poolish. I tried biga but don’t like it. I wanted to use a preferment on some brioche, but chickened out as there is very little water/milk liquid due to all the eggs. Often I mix small amounts of different doughs with my poolish, but durum/semolina didn’t blossom like all the others so I shied away from that mix.
Great videos Chain.
i recently made a Challah dough. It was delicious.
Your breads look so beautiful. Thanks for your great videos. I have a poolish in progress now and am looking forward to a beautiful loaf of bread If I can pull it off. We’ll see. Wish me luck and thanks for your help.
You can do it! 😉
Very thorough!! Thanks so much for all this information.
Question: are we really saving time? We can do a long bulk fermentation of the actual prepared dough, or we can do a long overnight fermentation with the pre-ferment. I’m confused about how it saves any time in the end. I still see the benefit of pre-ferments, just not feeling a time savings.
The way I think of it is that if I made a straight-through dough on the day it would take up to 5-6 hours for good flavour development.
Mixing the preferment a day ahead of time only takes two minutes but the following day we can save at least half the bulk fermentation time as the preferment will bring flavour and speed 👍
I love using Biga. It seems, at least to me, to be much more "controllable', if that makes sense. I guess more forgiving would be a better term. Still adds tremendous flavor.
You're exactly right. I always call it more forgiving too 😄
When you say it adds flavour, what kind of flavour is it? Like the whole bread flavour or is it a specific part of the bread's taste?
I love using sour dough , I have never really used yeast , your info is very good with a great perspective rather than sour dough starters . I am trying to get a rhythm for baking my breads as I am fairly new to the bread world 😅except for eating lol if you can give any advice that would be greatly appreciated
The Sourdough Bread playlist should answer most of your questions 😉
Thank you.
I wasn't going to respond at first 🤣 but.... I changed my mind! So background here is that I'm a Welshman, living in Belarus and we can't buy nice bread here! We can't buy a typical sandwich loaf or fresh rolls that taste anything like at home! So John Kirkwood got me started and then I discovered your excellent videos. So between you and a lot of experimentation I've settled on this to make really great sandwich rolls that I enjoy and the whole family love! Don't ask me why! I don't know but I start with 200 grams of water and a pinch of yeast with 200 grams of strong bread flour at 14% protein. I leave this to mature for 12 to 14 hours and I then add 12 hours later another 100 grams of water with the rest of the yeast diluted in it. This frees it from the glass bowl nicely! I place this in the bottom of my Kenwood, (yeh yeh.... I'm 71... Give me a break), and I then weigh the additional 300 grams of flour plus salt and 20 grams of what passes for butter here. This seems to give great results when made into 80 gram rolls on a baking tray in an oven at 200 when I place them in and immediately turned down to 180. If I want extremely crispy, I place a bowl of water in the bottom of the oven, spray the rolls immediately before I put them in and mist the oven. The results are really great, thanks to many ideas learnt from your goodself! Thanks a lot!
I like your method! The amount of prefermented flour is very good. And I love that you found the bread you were looking for 😎
So much easier than sourdough. I love sourdough, but I don't use it often enough and it goes bad in the fridge. I love the poolish method.
Thank you for these simple steps is these percentage for prefermented apply for Kamut flour as well
The only real difference with kamut is that it's weaker, so less water may need to be used in the dough. As for preferments it will work the same way 👍
Hello Chainbker! First, thank you so much for all your education. It helps a lot. My question is, how to count eggs and fat percentage in bread like challah and brioche and any other bread like that. Why some recipes require milk instead of water? Thank you)))
Hey! :)
These videos should answer all your questions:
Eggs - ua-cam.com/video/haQf0LLDZnc/v-deo.html
Milk - ua-cam.com/video/Ku9wAbLbI9A/v-deo.html
Fat1 - ua-cam.com/video/lo95Ie21M2E/v-deo.html
Fat2 - ua-cam.com/video/i_U8sjWYdvU/v-deo.html
😉
This is awesome. Thank you. If you have ant videos that talk about temp, working with cold ice water in your preferment, that would be awesome. I don't see many videos that attack these topics.
1) ua-cam.com/video/MrgXRwkz-3w/v-deo.html
2) ua-cam.com/video/FM6jfm8sF88/v-deo.html
3) ua-cam.com/video/29PScgqX9WA/v-deo.html
@@ChainBaker thank you!!! Do you ever do consulation?
The channel contains pretty much every answer to the most common questions, so I don't need to 😄
@@ChainBaker fair enough! Great Great videos man. Thank you for all your insights.
🙏
I'm glad I stumbled upon your channel! What type of preferment would you recommend to make Vietnamese bread (similar to crusty Fresh rolls). Thank you.
Here you go - ua-cam.com/video/ux1v-w1oL4g/v-deo.html 😉
@@ChainBaker Thank you for your reply:) ♥️
Dear ChainBaker, 70.000 fans! Congratulations!!
Thank you so much! :)
so clear to understand mate thankyou sub and liked your video can you able to tell me what type off flour use been using for this prosesses thankyou againg wish to best luck in your life have a nice day :)
I use bread flour in every video. 13% protein ✌️
I’m keen to try making a 100% whole wheat loaf but they come out dense. Is there a tip for making it soft and more “bread like” haha? I’ve heard sites suggesting using vital gluten to the mix. Would that work? Thanks! I’m really enjoying your content 👍🏻
Whole wheat bread can be dense because whole wheat flour absorbs more water so the dough becomes drier. You simply have to use more water. But because whole wheat flour also makes dough sticky and it's more difficult to work the gluten in it, you may want to use the autolyse method first to help with the process.
Have a look at this recipe it uses the method I described. It's only 50%whole wheat but you can modify the recipe to swap some or all of the white flour for wholewheat. For every 10% I would suggest adding 3%more water to compensate. ua-cam.com/video/r-ABFYo1qDQ/v-deo.html
@@ChainBaker Thanks. I’ll give this a go 👍🏻
You can also use the vital wheat gluten in addition to the autolyzing. Replace 1 tsp whole grain flour w/ 1 tsp vital wheat gluten per 1/4 cup of whole grain flour. (Sorry, it's hard to break the volume measure habit.) In my experience, it's difficult to bake a satisfying 100% whole wheat loaf. Bread flour really does bring a lot of quality characteristics to bread, i.e. that great quality of soft but chewy. I bake all rye breads and like them, but of course my expectation with them is that they are dense and somewhat coarse. But as our host here always encourages, "give it a try." I've never baked inedible bread. Some is better of course, but none is bad.
I'm a pretty advanced bread baker (mainly sourdough), though I don't have a lot of experience with preferments. So I have two questions:
1. Can a preferment be made with instant yeast, or is it recommended to use active dry?
2. I watched your preferment video and this one, and I still can't really figure out which preferment I would choose (between a poolish and biga) for a certain result? If I was to make a regular ol loaf of sandwich bread, why would I choose a poolish over a biga, or vice versa?
Thanks for the help :)
You can use any yeast. Here is a video that may be helpful - ua-cam.com/video/KoyjTth-kNg/v-deo.html
You can use poolish and biga interchangeably. Biga is more predictable and more forgiving. Here is a regular white bread I made with biga - ua-cam.com/video/QXEgKzjWFC8/v-deo.html
Great video. Always a bit confused when it came to pre ferments! Quick question, the flour you use in the preferment, does it always have to be bread flour? I like to blend some wholemeal or spelt flour with my breads, i was thinking that using some of those flours would give different flavours to the end result.
You can use any flour you like. Perfermenting whole grain flours can give the bread even more character :)
I like my preferments with spelt or rye or wholewheat and adding that to a unbleached white bread flour. The bread isn't too heavy and yet has a subtle brownish hue and a deeper, nuttier taste from the whole grains used in the preferment.
I mostly bake with poolish and I use 30% of the total flour. However, I add all the yeast in the poolish ( I usually use 2g yeast for every 300-500g flour with 80% hydration)
I'd call that a sponge as it's a quick preferment. I mostly use it for sweet quick bakes 😉
If you use a Poolish or Biga would that qualify as autolysation? BTW your videos are so refreshing, a true scientific approach to breadmaking. I have watched many "Bakers" explaining what they do and what to do when it goes wrong, but they don't know why they do what they do! Keep up the good work.( Are you Dutch?)
I guess it depends on how we look at it. A pre-ferment serves a different purpose from autolyse. Here is some more info on it - ua-cam.com/video/Kcy4_HGf2SE/v-deo.html
so, if I wanted to carry on the pre ferment with the last one (pate fermente) would I actually reduce the total by the amount in the preferment, or would I just make the total with the intention of removing the same portion for use next time? never done a preferment before, I usually just spend my sunday making dough and then freeze off the resulting bread to last the week.
For a pate fermentee you would just make the total amount with the intention of removing the same portion 👍
Love your detailed explanations and presentation style..Sorry, I'm new to this and although my neighbours love the breads I've been baking for them..I would like to be more precise.
The bread you made here, what was the original weight of the flour and water that you took 100g from to make the preferment?
Hi Mona. Thank you :)
I can not remember the exact recipe for the bread I made here, but here is an even better option with full detailed instructions - ua-cam.com/video/QXEgKzjWFC8/v-deo.html
@@ChainBaker Thank you so much..I'll let you know how it turns out..t's fantastic when follower enquiries are answered..thnx again.
I can still keep up with all the comments, but I guess that won't last forever although I will do my best 😄
@@ChainBaker😁
I am so glad I found your channel. I am trying to step up my game in Pizza but most of the Pizzaiolos on UA-cam want your cash for their masterclass
I looked at your videos that you recommended and they make total sense.
Lets take this for example. 100% flour 60% hydration 2% salt and .5% yeast and 20% poolsih
From what I saw from other backers percentage they would do this, please let me know if this is an error or this is only for Sour Dough.
When a recipe is 100% flour and it calls for 20% poolish we are supposed to multiply .20% by the total amount of flour which gives you the 100% of poolish
Example 500g flour to get the 20% poolish I would do .20X500=100 poolish which then gets divided in 2
The poolish would be 50g flour and 50g water which would be added to the 100% of the flour.
so 500+50=550 flour and 300+50g=350g water this making it a final hydration of 63%
if we take the flour from the total 100% to make the poolish it works out to be more like 40% starter
There are 2 schools from what I see. your formula and this formula I wrote down. Maybe I am confusing with sour dough or maybe there are 2 backers percentage old and new school.
I am not a pro backer, just very resourceful
Can you please let me know what is the difference and when to use it? Or if what I wrote is wrong!
Thank you so much for replying!
There is no difference whether it's for sourdough or yeasted bread. The way I always think of it is that you preferment a certain percentage of the total flour in a recipe. That is the easiest way to make sense of it. So if you preferment for example 10% of the flour in a 500g loaf, then that is 50g of flour to which you add a certain amount of water depending on what kind of preferment you're making. Then subtract the water content of the preferment from the water in the main dough and that's your recipe. I have never actually head anyone say 20% poolish etc. It should be '20% of the total flour is prefermented in a poolish'. That makes more sense. Hope this helps :)
Hi! Does these methods help with eliminating the “yeasty” taste in breads? I am looking for a less yeasty flavor in a recipe. Thank you!
I have never eaten a bread that tastes yeasty. Perhaps there is too much yeast in your recipe? Try one of mine and see how it turns out.
@@ChainBaker Will do, thank you so much!!
Nice video, man. I'm a baker from Mexico. You talked about poolish, biga, sponge and pate fermente, but...what about starter (sourdough)? The flour and water to activate my starter should also be taken from the recipe? I guess it should, right? Regards!
Same principles apply ✌️😎
Great informative video! But there's one thing I don't quite understand. Why don't you just take all the flower out of the recipe that "fits" in the hydration level. So for example you want 60% percent hydration: why dont you just take 60% of the flour so that all the flour can ferment longer and develop flavor?
Pre-ferments are more suited for commercial baking. I have since switched to long slow fermentation in favour. These methods are better imo 1) ua-cam.com/video/x-8UoEgtt48/v-deo.html
2) ua-cam.com/video/sNFRinK-wb8/v-deo.html
3) ua-cam.com/video/fMq3eUSgv28/v-deo.html
Thanks for explaining. But how do i know or thow do i calculate how long the dough or the Biga should rest?
The conditions in every kitchen are different but it should rise in 10 - 16 hours or so. The best way to find out is to make a batch and leave it to rise during the day when you are at home. Then you will see how long it takes and adjust the amount from there if need be 👍
@@ChainBaker Thanks very much i like your Channel a lot :)
Thank you 🤩
Great video. Do you leave the polish outside for 12 hours or put in fridge
I would say all preferments should be left at room temperature while fermenting. Only when you want to slow down the fermentation towards the end, then you can chill them down.
@@ChainBaker thank you for responding. Appreciate this
I imagine that we can use the same principles when replacing yeast with sourdough. What's your take on this?
Totally. Exactly the same calculations apply :)
Can I freeze "sponge preferment" (after 45mins proofing) for next early morning commercial baking?
That would just complicate things. Make a poolish or biga and leave it to ferment overnight instead.
Any chance you could share the time and temp for the example loaf you made? The recipe is all there and seems simple and easy, just need that last bit of info. Thanks!
It was so long ago I can't remember. But I'd say it was around 200C fan off for 35 - 40 minutes.
@@ChainBaker that's actually what I guessed and tried out! It came out pretty good! I had a few technique issues (my loaf was lumpy and I think I did a poor job mixing the salt in because the saltiness was uneven) but it was the easiest of the four loaves/recipes I've made so far. Thanks!
Which preferment would you recommend if I'm gonna pop it into the fridge overnight? My original recipe is 75% hydration
Sponge or poolish as they will be more active and able to rise better in cooler temperatures. Although if a sponge is kept for a longer time I guess it technically becomes a poolish. Not sure. Either way a higher hydration preferment will be more active than a low hydration one.
How does this apply to sourdough as it has “no yeast”?
Should I take the sponge approach?
Replace the yeast with a small portion of starter and the rest should be the same.
If I want to convert my 50% white, 45% wholemeal, 5% whole spelt + whole rye loaf to use a poolish, which of these flours would you suggest I use in the poolish? All types or some? I am worried that the poolish may ferment too quickly if it contains wholemeal.
I would use the wholemeal because it will improve the flavour most. Use even less yeast and it'll be ok 👍
you mean only use the wholemeal in the poolish, and not the white, spelt or rye? @@ChainBaker
One or the other. It's up to you. Try different ways and see what works best for you.
What about biga naturals? I understand that it’s sort of like Italian sourdough.
Biga is made with commercial yeast, so thechnically it's not sourdough. Here is a video about all the yeasted preferments ua-cam.com/video/ElJFy8ACwEA/v-deo.html 👍
hi Charlie, what about flying sponge? you didn't use sponge formula in this video for your flying sponge. Cheers!
This was a poolish. Regardless it does not matter which preferment you would like to use as the same principles apply 👍
Thanks chef .. unfortunately its a wonderful vidéo but i dont understand well english ...i have many questions .. what if WE have 5 kg of total dough ..yeast will be 50 g ?
It will be 5g because it is 0.1% which means you must multiply 5000 x 0.001 👍
You can go to the written article in my website linked below the video, copy the text and translate it with google translator to your language. That should make it easier 😉
@@ChainBaker thank u a lot chef .. u'r the best ♥️🙏♥️ with love from algeria 🇩🇿
Please make prefement dough which contains milk, water and egg using sponge prefement
Why wouldn't we pre-ferment the entire flour quantity, and only a small portion of it? Will the end result be too sour? Is the split balancing out the final taste? Thanks!
This should answer some of your questions - ua-cam.com/video/-hcY6xituuU/v-deo.html :)
Hello sir can you give ideas to prevent molds
Preferments can prevent it. Long slow fermentation will do that too.
Store your bread in a place that is not humid. And eat it sooner rather than later.
I have a bread recipe that uses both bread flour and whole wheat flour ... I would like to make a preferment but I’m not sure which flour to use. Thanks
Try both and see which you like best. It will work either way.
Is it easy to make Biga with hand kneading such a pizza dough with biga method
Because they always use kitchen aide machine
To avoid lumps in dough?
Very easy. Here is a video where I made a 100% biga pizza by hand ua-cam.com/video/RxtGNWNfXbo/v-deo.html 👍
@@ChainBaker
Thank you very much
Will check it
@@ChainBaker
Still waiting you to making Egyption sun bread :-)
I'll get to it someday ;D
How long do you bake it and at what temp?
I think it was 200C no fan for 30 minutes.
I happened upon your videos and subsequently your website as I was searching for how to make bread. You are providing excellent content. I have a question regarding preferments. The rising time is often 10+ hours. Often it would be mid-morning by the time I would start the preferment, leaving little time at night to bake. What is your recommendation about letting the preferment rise through the day, then refrigerating the preferment for baking the next day? Do you let the preferment sit out an hour or so to warm up to room temperature before mixing it into the dough? Is there a rule of thumb about how long to allow the preferment to rise before putting it into the refrigerator? I haven't viewed all of the videos yet, so if you addressed refrigerating dough/preferment elsewhere, please let me know. Thank you.
Hi Kevin! The videos in the Principles of Baking playlist will answer most of your questions. But in short - yes, you can let the preferment rise and then refrigerate it. Let it ferment for half the time at room temperature and that should do it. I sometimes leave my preferment in the fridge if it has risen, but I am not ready to bake yet. I have left it in there for up to a whole day and then used it with no issues. So, you can even chill and use a fully fermented preferment.
When it comes to temperature you will have to either let the preferment warm up or use warmer water in the final dough. There is a video about this specifically with formulas on how to calculate the final temp when using a preferment.
Hope this helps. Cheers!
@@ChainBaker Thank you for the fast reply! I'd like to clarify one statement you made: "Let it ferment for half the time at room temperature ..." Does this mean the initial ferment would be about half the time, then refrigerate overnight (for example), and then let it warm up (to help with temperature control) before using it? I"m not sure what the statement means. I'm a many, many decade old guy who is learning to bake in retirement. Your videos have been the most instructional of all that I have found.
Yes. So, 5 - 6 hours to get it started and then refrigerate until needed. You have two options. 1 - take the preferment out the fridge and let it warm up. 2 - use it straight out the fridge, but make the final dough with warmer water to compensate for the cold preferment.
Just to be sure. We are talking about dried instant yeast here or fresh yeast? ThankYou!
Yes we are. But you can use any yeast you have available.
@@ChainBaker What kind of yeast do you use in this video? 6g of instant yeast or 6g of fresh yeast? I use instant yeast and I want to know if I need to put 6g or 2g?
Oh sorry I meant to say instant dry yeast.
I bake bread every 2-3 days and I'm most familiar with the biga because I prefer the Italian style breads. However, I'm interested in trying the pate fermenter but I'm confused. If I'm going to save part of my dough as the next day's preferment, why am I subtracting its ingredient weights from today's dough? Assuming I did 20% of a 500gm loaf, isn't that going to give me a 400gm loaf?
Here's a full pate fermentee guide - ua-cam.com/video/g1t76ZkUhwU/v-deo.html
You don't need to calculate much. Just pull a piece off and leave it for the next bake.
You mention that a preferment changes the texture or maybe you said it improves the texture. I would agree that it does but how/what is causing this? Is it enzyme activity while the flour is hydrated for longer? Would love to understand this a bit better.
While there is very little acidity in a pre-ferment compared to a natural leaven, there is still a little bit of acidity and that helps with tightening the dough and making the bread a bit chewier.
If I have a priefment can I just add it to the back of a full recipe?
You can. But do tak into account the amount of flour and water it contains. Adding a biga at 60% hydration may work just fine most of the time, but adding a 100% hydration poolish may make the dough too wet and sticky.
Can i used prefermented and yudane dough in one recipe
Definitely!
Can the Poolish be over fermented?
Definitely. If it's runny like water, then most likely it has.
OK quick question: ferment for 12 hours at room temperature or in the fridge?
Room temperature.
This is very interesting. I've been doing it wrong for a few months now. The way I do it, let's say the recipe is 500g flour, 300g water, 10g salt, 5g yeast. I will make the poolish with all the water called for in the recipe, and after mixing the poolish, I mix the flour, salt, and the rest of the yeast and they both sit on the counter overnight (~12hrs). Then when the poolish is done, I mix in the rest of the presifted flour, and let rise for about 2 hours and slap and fold every 30 mins or so. Is this even a thing or am I just baking all wrong? Lol The bread always tastes great. But it is strong in terms of smell and taste and my wife doesn't like it too much, but my children do. I'm going to try this method next time, 10-20% and see how it changes things.
If it works - it works! I have all but given up on pre-ferments in favour of cold fermentation. Here's a few videos about it:
1) ua-cam.com/video/sNFRinK-wb8/v-deo.html
2) ua-cam.com/video/x-8UoEgtt48/v-deo.html
3) ua-cam.com/video/fMq3eUSgv28/v-deo.html
4) ua-cam.com/video/YrQMc2v0Z3Q/v-deo.html
You could switch the audio to the bread in the end, so we all can hear the sound of cracking and the cutting 😀
When you say sponge is 100% hydration what do you means? Is this 100% is for recipe to be 100% or only the percentage of prefement
It means that the sponge contains equal amounts of flour and liquid.
I’m confused how much yeast to put in poolish. How did he get .01 gram of yeast?
It's 0.1, not 0.01. generally I try to stick to 0.1% in baker's maths terms. So, for every 100g flour you'd use 0.1g yeast. That's about a small pinch.
I thought yeast needed sugar or honey to work but some bakers use it in their videos and some don’t. What is the science behind it?
Here is a video about it ua-cam.com/video/WDYSdzs3dqg/v-deo.html 👍
Thank you. Pizza dough with poolish and slow fermentation is what I have been using the honey for.
How to Convert yeast bread recipe to sourdough bread recipe ??
Exactly the same way. Simply make your preferment with a starter instead of yeast and extend the proofing times accordingly.
i tried using biga and poolish for making pizza and i ended up prefering biga
I also prefer biga for pizza :)