Bytchy's Wet Preferment
I'm new to TFL and would appreciate some feedback on my 'wet preferment'. After some research I discovered that yeast is its most regenerative after about 2 hours of activation. Later I pondered the reasons for a preferment and considered, why limit the yeast from its full potential. This being the case I have made several batches of bread using a ‘wet preferment’. I mix the sugar I intend to use (for a 900g flour dough I use upwards of 100g of sugar) in all the water I will use (550ml). I do this with boiling hot water in a large basin. When it has cooled to body heat I add 25g of dried yeast, whisk and wait 5 or 10 minutes. Then I add 200g of flour , whisk again and cover tightly with film. The result is a great deal of activity. I leave this for at least 2 hours, then I put the rest of my flour (700g) and salt into the basin to make my dough. My bread comes out with medium sized cells and very light.
Is this a new concept or have I just stumbled onto an ancient recipe? Please let me have your comments.