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Yeasted Dough Variations
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Dough Parameters
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Expected Dough Weight (g)2000Yellow fields are input fieldsGreen fields are the final quantities
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Overall Hydration (%)73
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Overall Yeast [Instant] (%)0.3
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Yeast in Preferment [Instant] (% of prefermented flour)0.1
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Overall Salt (%)2
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Overall Wholegrain Wheat Flour (%)0
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Wholegrain Wheat Flour In Preferment (% of prefermented flour)0100% means All Wholewheat Preferment
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Overall Wholegrain Rye (%)0
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Overall Light Rye (%)0
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Preferment (%)17
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Some "typical" breads (my versions):
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Hydration (%)Other FlourPreferment %Preferment Type
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Pain De Campagne (straight)68Rye 10%0--
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Poolish Baguette68066Poolish
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Pugliese73018Biga 70% HL
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Pan Bigio80Wholegrain Wheat 50%20Biga 70% HL with 50% WG Wheat
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Overview
Preferment 100% HL (Poolish)
Preferment 80% HL
Preferment 70% HL (Biga)
Preferment 60% HL (Biga)
Preferment 50% HL (Biga)
Flying Sponge