Calculating preferment for formula without one

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hydestone on 7 May 2020 at 19:11

I’m making some sourdough and the recipe does not call for a preferment.

Final dough is

900 g apf 

120 g rye

600 g water

360 g starter

23 g salt

 

Instead of mixing and baking in 1 day. I was thinking I’d do a preferment the night before, autolyse and mix the next day, cold ferment overnight and bake on day 3.

I was thinking

60g apf

12g rye

65g water

60g starter

Any suggestions on how to calculate a preferment?

 

here is the recipe:

 

http://www.wildyeastblog.com/my-new-favorite-sourdough/

 

 

Unless I'm confused, the 360 g starter (levain) is your preferment. Make sure it is fully active when you mix the final dough.

I include the levain in the autolyse as it contains a considerable amount of the final water.

Thanks for pointing that out.  I did a 1:1:1 refresh to get the 360 g of starter.  But was thinking I’d then make a preferment.  I thought that was a lot of starter!  

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hydestone on 8 May 2020 at 17:55

I baked two loaves today and have the remaining dough in the refrigerator, will bake them tomorrow.

I added 4T of crushed rosemary and 1 t of rosemary powder to the dough.

Great tasting loaves!