question about bakers formula
I have been using the bakers formula for my French bread. For my Baguette I use 100, 70, 2, 2. My question is....When I use a pre-ferment, how do I figure it into my dough recipe? Lets say I use a pate fermente, which for mine I use 100, 65, 1.9 salt, and 1 yeast. When I use it do I just subtract the ingredient amount I used for my pate fermente from the dough amounts. For instance if my french bread formula calls for 24 oz of flour and I used 12 oz in me pate fermente do I just scale out 12 oz's? What about water do I need to compensate for evaporation or any other way water might be lost in the pre ferment? And how about yeast? should I cut down the amount used because the yeast has been reproducing in the pre-ferment? Thanks for any help you guys and gals can give me.