Hamelman Baker’s Percentages
hi there! I have been trying to get through hamelman’s bread book but I’m having a lot, a LOT of trouble with his baking percentages.
The issue I have is that he doesn’t give you the percentage of pre-fermented dough you need to mix in. It does say the amount of pre-ferment at the upper right hand corner, but why isn’t it listed in the formula? For example, the Vermont Sourdough:
whole rye flour-10%
liquid levain build
bread flour -100%
mature starter 20%
final dough- Every ingredient. Is. In. Weight. Not. Percentages.