Polish pre-ferment
Recommended polish recipe from 'Taste of Bread'.
Notes
The polish here is 69% hydration and should make up 15% of the flour weight. It is taken from Professor Raymond Calvel's "Taste of Bread". Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). It should be mixed for 4 minutes at first speed and 3 minutes at second speed.
Note that he specifies between 1-2% yeast, which I have averaged to 1.5%. I would assume this can be changed to account for your schedule and environment.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| White Flour | 100% | 291 | 581 | 1163 | 1744 | 2326 |
| Water | 69% | 201 | 401 | 802 | 1203 | 1605 |
| Yeast | 1.5% | 4.36 | 9 | 17 | 26 | 35 |
| Salt | 2% | 6 | 12 | 23 | 35 | 47 |
Percentage total: 172%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.389718