Hamelman's Baguettes with Poolish - ERROR?
I am preparing to start Hamelman’s Baguettes with Poolish (page 92 in his book “Bread” - 2nd Edition).
It seems there is an error pertaining to the amount of yeast as it relates to the home baker’s listing. He shows 1.1% yeast in the overall formula, 0.2% in the Poolish, and 0.13oz in the final dough. I can’t tell you how much I wished he would have used grams.
0.13oz = 3.69 grams
BUT in the Overall Formula he shows the yeast at 1. 1%.
Total Flour is 2 pounds = 907 grams
1.1% of 907 = 9.97 grams Total Yeast
Have I missed something or is this wrong? I love Hamelman, but his formulas (for home bakers) have played with my mind in the past.
I would really appreciate it if someone could check this out and either confirm or correct my calculations. Figures have a way of messing with my mind.
I figure ~0.35g in the Poolish and 3.69g in the final dough.
Thanks un Advance.
Danny