preferments

13lbs and 10z from the baguette dough from yesterday is used as the preferment for this says dough. called old dough method. its is the pate fermentee

levain- french sour dough starter- preferment

Baguette
13 lbs 10z preferment
489.8oz bread flour
306.5oz water
9.8oz wheat germ
9.8oz yeast
4.6oz salt
- done the same way as the day before

Focaccia

sponge
120oz water
24 oz freash yeast
160oz bread flour
put in proofer for an hour

sponge 14.1oz
Bread flour 1lb 4oz
Fresh yeast .12oz
salt .5oz
Olive oil 1oz
Rosemary 2 TB

sponge, bread flour, and yeast
sp 2 salt
olive oil added last

proof 30 min
85 deg 80%

Pizza
water 85oz
Fresh Yeast 3.75oz
Bread flour 140oz
salt 2.5 oz
Malt Syrup .65oz
Olive oil 3.15oz
suagr 1.25oz

diastatic malt- live enzymes

add oil and salt last
fat shortens gluten
salt kills yeast

PIZZA AND FOCACCIA


math time
the desired dough temp is 72 deg.
there are four factors . flour, room, preferment, friction factor
so 72 is multiplied by 5
=288

flour temp w- 76
room temp-71
preferment-47
Friction factor- 27 (the spiral of the mixer in this case)

we can control the temp of water
288-76-71-47-27= 67

the water should be 67 degrees