Preferment Calculator

Calculate preferment quantities for bread baking. Includes poolish, biga, sponge, and pate fermentee calculations.

Preferment Settings

Preferment Type

Total Flour in Recipe (g)

Preferment Percentage: 30%

10%60%

Preferment Hydration: 100%

Final Dough Hydration: 68%

Preferment Type

poolish

8-12 hours at 70-75°F (21-24°C)

Flour300g

Water300g

Instant Yeast0.3g

Total Preferment600g

Remaining Flour700g

Remaining Water380g

Total Water in Recipe680g