The Fresh Loaf

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cranbo's picture

What is the maximum preferment percentage in finished dough?

February 6, 2011 - 12:21am -- cranbo

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:



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