On Oct 25, 11:44 pm, Jonathan Kandell wrote:
Take old dough(from previous mix), make a preferment with it adding
flour and water to it (100 flour, 40 old dough, about 60water) making
it a tight dough.
Leave it for about an hour to proove.
Then mix the main dough, using:
100 flour T80 (a fine wholemeal. If no T80 available, I guess you can
just sieve wholemeal flour)
2 coarse sea salt
30 preferment

Are the numbers grams or baker's percentages?

Yes obviously.
100 flour
65 water
2 salt
30 preferment
The water content depends on your dough, it could be 64 as it could be
68 at the end. This is something you need to adjust while you're
working your dough.

For poilane size loaf:

Preferment
170 flour
68 Old dough
102 water

Dough
1120 flour
730 water
22 salt
335 preferment

That's for 2.2Kg of dough, it should weigh about 1.9kg after baking.