What is the maximum preferment percentage in finished dough?
Most recipes I've seen at somewhere hovering between 20-25% of flour weight. I recently read someones recipe that was using a 30% preferment and I thought it was a bit high.
At some point, I imagine, once you reach an upper limit (say 50%?) your dough quickly changes to the preferment.
So I have 2 questions:
- Is there a theoretical (or practical) maximum to the amount of pre-ferment that should constitute a finished dough?
- Anyone bake bread with 30% preferment or higher? If so, what are some of the pros/cons, and outcomes of that bread?