What is this?
Preferment percentage (Vorteig Anteil) is the portion of total flour placed into a preferment, expressed as a percentage of the total flour in the final dough. A 20% preferment on 1000 g total flour means 200 g of flour in the preferment. Preferment includes both flour and its water—its hydration determines how much additional water it contributes to the total dough [1][2].
Why important: Adjusting preferment percentage changes flavor development, fermentation speed, dough strength and final crumb. Higher preferment % increases acidity and complexity but reduces the fresh dough flour available for gluten development; hydration of the preferment also affects dough handling and total water accounting [1][2].
Calculator
Total water based on desired hydration minus the water already in the preferment.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when calculating preferment percentages
Glass Jar for Starter
Good container for building and tracking levains
Banneton Proofing Basket
Helps shape and support dough after mixing and preferment
Dough Scraper/Bench Knife
Useful for handling dough and dividing after preferment incorporation
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| Levain (stiff or 100% hydration) | 10% | 20% | 30% |
| Poolish (100% hydration, liquid) | 15% | 25% | 40% |
| Biga (low hydration preferment) | 10% | 15% | 25% |
Hydration Ranges
Minor preferment contribution — small flavor and acidity impact; mainly used for slight improvement in shelf life
Common home-baker range — noticeable flavor, good balance of enzyme activity and dough handling
Strong preferment influence — more acidity, can speed fermentation and affect dough strength
Preferment-dominant dough — very tangy and complex; requires careful handling and timing
Tips
💡 Account for preferment water when calculating total hydration
When you set a final dough hydration, include the water already present in your preferment. For example, calculate total water = total_flour_weight * desired_hydration%, then subtract the preferment water (calculator output) to find the water you add at final mix. Use a digital kitchen scale to weigh precisely [1][2].
💡 Match preferment type to your goals
Choose a levain or poolish depending on flavor and timing. Poolish (100% hydration) gives quick enzymatic activity and extensibility; stiff levains give more acidity and structure control [1][2].
💡 Adjust preferment percent with dough handling in mind
Higher preferment % can make the final dough looser and more extensible; plan mixing and folding accordingly and use a dough scraper when handling wet doughs [1].
💡 Timing and temperature matters
Preferment activity depends on temperature — colder temperatures slow it and allow longer development. Control proofing temperature with a proofing box or controlled ambient conditions to hit your desired flavor profile [1][2].
💡 Use consistent containers and tools
Track preferment volume and activity in a clear jar like a glass jar for starter and mix with a dough whisk for even distribution. Accurate, repeatable methods yield predictable outcomes [2].