HAUSSLER NOVA - Worth Knowing; Understanding Dough Yield (DY)

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What does DY mean
DY = Dough yield - describes the mixing rao of our to water.
Flour is always weighted with 100 parts.
For example: DY 160: 100 parts our to 60 parts water
Praccal example: 1,000 g our and 600 ml water
DY 220: 100 parts our to 120 parts water
Praccal example: 1,000 g our and 1,200 ml water
What are the benets of pre-dough?
• Beer accumulaon of water and beer pre-swelling
• Formaon of alcohol and CO
2
and therefore more taste
• So and stable crumb
• More avour in the pastry
• Doughs can be shaped beer
• Yeast propagaon
• Longer freshness
Pre-dough types
Biga = Firm pre-dough, DY 150-160 brings dough stability to baked goods containing
fat and sugar, but also low glunous pastries. The amount added is 15-30% of the our
quanty.
Poolish = So pre-dough, DY 200-220 brings a nice crispness and long freshness. The
amount added is 10-30 % of the our quanty.
Pate ferments = leover dough that is stored in the refrigerator. Add about 10-20%
of the amount of our to the dough. Is added in the last two minutes of the kneading
me. For a crispy, split crust and uy crumb.
How much pre-dough do I need in the dough?
Small baked goods with direct dough proving process: 20-30% of the amount of our
Small baked goods long-me: 10 -15 % of the amount of our
Bread in long and short dough proving process: 20-30% of the amount of our
Yeast dough/croissant: 15-30% of the amount of our
Worth knowing