The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hydration

edh's picture

pre-ferment hydration question

December 19, 2007 - 5:13am -- edh

Hi all,

I have a question about the hydration of a pre-ferment. I realize that changing the hydration makes it either a biga or a poolish, but I don't care so much about the name as I do the result! I just made Hamelman's Rustic Bread with a few changes, and the family loved it. I doubled the ww (there's not that much to begin with), and used it in the pre-ferment instead of the final dough. It worked wonderfully, but I'd like to go a little further and up the ww % even further, maybe to 50% eventually.

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