Everything you need to know 100% POOLISH vs BIGA ⎮Full Dough Recipes
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- Опубліковано 14 тра 2024
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Roberto channel @Pizzaiolo Napoletano
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In this video really i show you all the differences for the biga and poolish
I show you how we make it everything from scratch, from making the biga or poolish to making the pizza dough to making the pizza and also taste, the taste is what makes this video so special....
Please help me bring this video viral by just putting a like and a comment and of course subscribe it's everything free!
Here the recipe :
●BIGA- 500ml water, 1kg. flour, 5gr. fresh yeast.
Day after add 180ml. water with 31gr. salt. After making the balls it will be ready after 2 hours
●POOLISH- 500ml water, 500gr. flour, 5 gr. fresh yeast.
Day after add 255gr. flour, 19gr. salt. Rest is the same as the biga.
What's Poolish?
In baking with the indirect method, is the liquid biga is a pre-dough obtained by mixing water, flour and yeast in such proportions that it is very liquid (1 l of water per 1 kg of flour). The percentage of yeast varies according to the number of leavening hours.
Features bubbles from the liquid chariot
It requires the use of strong and balanced flours, with W greater than 300 and P / L (strength / elasticity ratio) varying between 0.5 and 0.6, short mixing times, final temperature not exceeding 25 ° C and a period of variable fermentation from two to twenty-four hours at temperatures from 16 to 22 ° C. Depending on the type of bread to be prepared, the other ingredients are then added. After a further leavening, the final dough is cut, formed and left to rise again before baking.
For this leavening, the name poolish is sometimes used, especially with the spread of cookbooks on the Internet and the lack of knowledge, by various Internet users, of the relative term in Italian. This term derives from the distortion of Polish English or Polish German, that is Polish: it probably derives from the fact that the chariot was known in Poland and was learned by the Austro-Hungarian bakers thanks to the Poles; from here it then arrived in England and the name should remember the country of origin [1]. In Poland it is known by the name zaczyn or zaczyn polski, which translated literally means simply "trigger" (in the sense of yeast) or "Polish trigger".
What is Biga?
In baking with the indirect method, the biga is a pre-dough obtained by mixing water, flour and yeast in such proportions that it is rather dry (about 500 g of water per 1 kg of flour and 5 g of fresh brewer's yeast).
It requires the use of strong and balanced flours, with W greater than 300 and P / L (strength / elasticity ratio) varying between 0.5 and 0.6, short mixing times, final temperature not exceeding 21 ° C and a fermentation period ranging from ten to forty-eight hours at temperatures of 16/18 ° C, for chariots up to 24 hours, or 4 ° C in the first phase and 18 ° C in the last 24 hours, for chariots up to 48 hours. Depending on the type of bread you intend to prepare, the other ingredients are then added. After a further leavening, the final dough is cut, formed and left to rise again before baking.
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i want to see your vote 1 to 10 here in comments :0) let's get to 5.000 comments ❤️
I prefer with poolish its much softer , with biga its “chewy” . Biga does have more flavours. You should do a roman style pizza video in the future
Alex _ yes I’m making that video this Monday
@@vitoiacopelli Fantastico ! Keep up the good my friend !
honestly even if i love biga i prefer sourdough yeast to make pizza
a dire il vero anche se adoro la biga preferisco i lievito madre quando faccio la pizza (in teglia)
9 poolish, 8 biga, but can will the recipe change for bari style? Or is bari style the same recipe without puffy crust?
Before I watched this. I knew the difference between biga and poolish but had no clue on which was better or what the advantages and disadvantages were. After watching this, I still have no clue.
this comment made my day
Exactly what I was thinking
🦉 There's a no-knead dough recipe floating around. You just let the yeast do its thang for 18 hours. That's the lazy recipe for me although I sometimes find the dough too wet to handle so will knead in some more flour before the balling stage.
For me poolish is easier to make. But for the taste, maybe the same
Poolish is typically used in french baking to incirporate a very light nutty flavor. It adds a bit more crunch on the outside of tue dough amd keeps the inside very soft and airy. is very easy to use and make. Biga is used in itslian baking. It incorporates a lot more flavor than poolish and it puffsup more in the oven. However, ot makes a very chewy dough. Not soft like poolish. Just very chewy. It is also very dry and stiff so it takes a VERY long time to incorporate more flour and water into the final dough.
Biga 10
Poolish 10
I love how these guys have probably made a million pizza's and they still put all there love, knowledge and pride in each and every one they bake. Grazie, grazie!
This video just makes me happy because they seem happy. I love it when people love what they do
Vito was my 'all time happy' guy until I saw this video, this is fifth time I'm watching the same video just to see them enjoy.. ☺ makes me smile every time..
Im from yemen love you. You are very good
I think that the final effect in baking is also how this pizza is formed, I can see the differences when one person made a bigge and the other a poolish. The biga was molded longer and pressed more and the poolish pizza was made more gently, which made it grow better, one person should make both pizzas
poolish 2:23
poolish dough balls 6:30
biga 3:11
biga dough balls 4:15
can't wait to watch this video Vito! You have definitely helped a lot in teaching people especially beginners to start their pizza making journey!
Isn't a joy to have genuine people share there goodness with others. What a privileged to have this gift offered for our enjoyment.
Gentleman, salute, God bless always and forever.
Love the trio group! Like the poolish and biga choices that rise and are ready at the same time! Fantastic!!
Beautiful! Roberto seemed serious and the other more playful but both put the love into pizza making. Thank you!
Vito I changed my dough making 6 months ago and use the polish method. The result is unbelievable. The dough is so flavorful. I actually prefer thick pizza now. I use a rectangular pan and put a good amount of olive oil in it and stretch the dough out in the olive oil and let it rise a little before I bake the pizza. It’s almost like focaccia it’s so delicious. Last week I finally tried this style of dough in my OONI oven and it was amazing. I will never go back. Sometimes I have left over dough and it’s still amazing after being in the fridge for a week. I honestly don’t go to pizzerias anymore because my pizza making skills have evolved.
Did you follow the recipe as described? It seems to me that 5 grams of fresh yeast is very little. Did you use this amount?
@@spintrap 5 grams is plenty
@@Petersonmgee Thanks !
@@Petersonmgee can you freeze any leftover dough balls made with the poolish method?
@@ccope8853 I’ve never tried, but I’ve heard you can.
There’s no way you can judge perfection!!!
I learned so much by watching your videos Vito! Made an 80% hydration dough tonight with a poolish foundation, and it was so delicious, you would be proud :) Thanks for showing us genuine napolitan pizza.
This is the most italian thing i‘ve ever seen! I love it. Greetings from austria
Thank you Vito and friends.... I have been making Biga pizza for a while now, and only once made Poolish pizza, I found that the Poolish pizza works better for the home oven, going to make pizza again tomorrow, Poolish already resting in the fridge...
Thank you Vito.
I used to make biga dough but this week I finally decided to try poolish. The difference is abismal. Poolish is much much puffier and softer inside due to the high hydration of the dough. It's definitely harder to handle, but it's well worth it. Going to be making all my pizzas with poolish from now on.
Thank you! for this succinct and clear comment in clarifying what the main diffrence between poolish & bega really is. I was left hanging after watching 21mins of video felt robbed of my time.
they both have the same hydration, thats not the reason. Its most likely due to your mixing techniques that you see such differences
As a life long fan of neapolitan pizza, I refrained from trying to make some with standard home ovens. My son finally gifted me one of those fancy pizza ovens because I was too cheap to get one myself.
After watching gazillion videos, I set out to try a set of 4 recipes. Though the results were better than frozen pizzas, none came close to the quality that I and my family able to experience in NYC and SF Bay Area. Then I stumbled onto this while searching for "poolish vs biga." Holy shizzle, what a gem! I tried the recipe with poolish: the crust, both texture and taste, is super close to what we had experienced.
Grazie mille, Vito, mio fratello!!!
I made the biga today. Pizza tomorrow. Thank you. I lived in Italy for 8 years and loved every minute of it.
I will definitely be watching closely. I made your poolish last week for the first time and my dough was incredible! The best pizza I have ever made. All air in the crust yet chewy and crunchy at the same time. I would like to know why and when you would use biga and compared to poolish. I’m sure you will tell us!
I made your dough yesterday for the first time. This was the most delicate pizza I've ever had. Also made my own sauce from my own grown tomatoes, delicious!
I made the biga dough yesterday with this vidio and it was good the. Big holes on the edge after baking so awesome
The same PERFECT 10 FOR POOLISH AND BIGA
@@NicanorJorgeJrJorge Yes! Both are excellent! 🍻🍻
Amazing! Did you use the dough recipe on this video, or from a different one?
it's such a privilege to learn what you are teaching.
God bless all the way from england
This is a brilliant video. I use your poolish recipe here and it is brilliant! A complete game changer. Thank you so much 😁
Poolish:
500ml Water
500gm Flour (+255gm Flour during dough making = total 755gm Flour)
19gm salt
66.2% Hydration
Biga:
500ml Water (+180ml during dough making = total 680ml water)
1000gm Flour
31gm salt
68% Hydration
thank you for writing the recipe
Another Great video. You always bring fun to the kitchen. The polish looks more yummy 😋
Dear Vito! Thanks to you I've managed to make the most fluffy, puffy, crispy Poolish pizza in my own home oven. I bought a pizza steel to make it even more perfect. Love you för sharing your art of Pizza. You are the BEST🍕🤗❤
I have stepped up my pizza game ever since I watch your videos! I truly enjoy them and learn from you, Grazie!!
Thanks for putting the essentials into the description of this video 🙏
Very conveniant and what many watchers want 😀
Thanks for all you efforts for the pizza culture.
Since I found your videos, i've made 4 batches of pizza dough (for the house) from your recipe, and I have to salute you to have shown us how to make "poolish". Bravo! 👌👌👌👌👌👌👌
Tried side by side myself and both were better than anything I have made to this point! Thanks for the good vids, I have viewed this one a lot, super helpful and fun to watch.
This is one of my favorite videos you made!! So sweet how you all 3 have fun! For me the poolish looked much more airy but ultimately it comes down to taste. Thanks and I will try both now. So cool the little tips you showed in this video. Much appreciated! Ciao!
I’ve been waiting for this video for months. I’m so excited vito, thanks for the amazing content. You made me love making pizza and you made me enthusiastic about pizza. Love from Canada ❤️
Yesss
I say Poolish only because I love dipping the crust in olive oil afterward to eat like a breadstick! Lol! But I like the Biga too because it is perfect and even throughout, no big spots all even pizza. But I choose the Poolish because it is my favorite method to make my pizza but I do a fermentation just like the Biga! And I add the yeast later after it has finished fermenting in the fridge for 3 days. So I get the flavor and the big soft pillowy crust! Yay! Thank you for sharing! They did a beautiful job! Perfecto!
Can U write Like how u do with masurement
I am making the Biga this weekend. Both styles look amazing ty so much for sharing
this video is legendary, always makes me smile.
got some very genious elements of parody, but pure.
love it
Che dire...oltre che estremamente divertente sei una grande fonte di ispirazione per chi, come me, si è approcciato da pochi anni al fantastico mondo della pizza professionale! Guardo i tuoi video e mi viene voglia di sperimentare, provare e crescere per realizzare fantastiche pizze come quelle che realizzi nei tuoi video! Grazie
10 for both pizzas because both are amazing! Thanks as always for your wonderful pizzas, maestro Vito!
They both look delicious, your poolish recipe has been a great help in making pizza at home. Molte grazie for the content Maestro Vito!
Wow...Roberto and Salvatore's works are out of this world ♥
I tried both, and both have an amazing flavour, but I would choose the poolish as it easier to kneed. thanks a lot Vito for all the effort that you put to help us make an amazing pizza. :)
Just use a machine. Kneeding is then not to worry about
It also depends how you open your dough. If you notice Vito barely handled it. He treated it very delicately to create that cannoto crust. I have achieved such cornicione with biga and poolish. Its all in how you handle your dough in neapolitan.
Yes, perhaps that’s the secret. Definitely keep the roller away!
@@krehbein
ROLLER?! (faints)
Kevr Only time you need a roller is if you’re making a cracker or bar style pie 😉
Exactely. Was my worst errors in the beginng. Took me a long to figure out, that the handling is very important
Wish they'd redo this and have just one person make all the pizzas so it's more controlled. Like you said, the technique for opening makes a big difference. Also make like 4 of each so we can see the variation within each group. And there was like no explanation of flavor differences, or crust crispness or anything. For all the work they put into making this video, they should have spent some time talking about that.
Priceless. I'll have to try these. Thanks for the info. Good people
Vito thank you brother the pizza dough is just amazing its about to go in the oven unreal how soft the biga is it is just perfect 🔥
Funny guy, --your passion for pizza makes me smile --I have learnt so much from you --Fantastico 😂😂
I’m definitely a fan of poolish. Have made both, poolish always comes out better in my conventional oven at 550f/288c. I preheat for an hour, I use a 1/2 inch thick pizza steel and the poolish always gets crisp on bottom and the cornicione is always light and airy. It is the perfect combination of crisp and soft, thin crust under the toppings that has some tooth (chewy )and thick around the edge that is like a pillow. It’s a beautiful thing!
My friend, please tell me how long you cook it for in your conventional oven
@@abubakarfarid2308 8-10 minutes
You are a good man, whenever I watch your videos I have a big smile 😊🙏🏻
Great video! We learned the difference between a poolish and a Biga and we had a lot of fun in the process! 👍😊👍
I could be wrong, but I imagine the poolish version of fermentation produces the more complex flavor profile, especially if you leave the poolish portion to ferment overnight before adding the rest of the flour the next day. Also, it's a bit easier to add flour to a sticky dough (Poolish) then to add water in the way the Biga requires.
Both look amazing and made from the hands of master pizzaiolos! Thank you guys for sharing these wonderful recipes and location! Poolish looks more impressive bigga looks amazing as well i'd eat both!
Amazing pizza looks delicious, I want to try your pizzas. Thank you Vito for sharing your knowledge and passion & thanks to Roberto & Salvatore for such amazing pizza skills. 🙏🏽✌🏽😎
Vito I made this dough with the poolish this weekend with caputo 00 flour and I cooked it in my wood oven the taste of the dough was amazing everyone loved the flavor of this dough.
Both fantastic pizza recipes. I find the biga is harder to do. I like the poolish method. Just finished making 10 pizzas for the family.
This was a joy to watch. The poolish went up like a balloon in the oven so that’s my pick. You guys are very funny together should do more like this 👍!
Wow! Just love this! I have made your Poolish version. Best I have ever had. Going to try Biga next!
Vito, I don’t know Italian, but I know enough to understand you and Roberto. Thank you for sharing your knowledge- you make life fun!
I was laughing half this video, you guys are great. I am gonna say both are 10! Both methods seem to work really well!
8:30 Vito's asmr was probably my favorite part
i like the look at the polish ! Good job guys !
This was so fun. Love your channel. Thank you all!
Thank you , I just build a woodfire oven and about to sell pizza online. I'm studying biga now from you . All the way from Myanmar.
Of course 10/10 and best regards. 👍👍👍
Grandes amigos! Mucho Arte junto! 10 de 10 los dos colegas!!
I ❤️ your channel and your enthusiasm! Pizza is a serious matter, I agree!!!
Which one I'm gonna like more? Um, I just wanna eat both! All your videos make me hungry. XD Also, I just love how he's sitting there, just literally saying "they're both just great, I can't really give a number to either of them!"
Biga looked awesome coming out of the oven. The lower hydration dough looked to be easier to handle. The pollish was amazing, the wet dough needs a skilled chef for sure. I know Vito was giving the poolish a hard sell, tbh I could not judge which I would like better.
I have been following you since a while now and I love your passion for pizza! I tried to replicate yours recipes in my house, thanks for the tips!!
Poolish 100%!! 10/10!! 💪💪
they both look phenomenal the poolish seems a bit fluffier the biga more crunchy, thanks for doing both
Vito, I really appreciate your videos and the time you put into them. I'm sure the recipes are excellent. Maybe you can go into a bit more detail about the difference between poolish into biga, and what the effect of 100% hydration and 50% hydration preferments have on the final dough. Your video is very entertaining, but more theory and more analysis of the final results and explanation of the differences between poolish and biga would be great. For example, how would you decide whether to use poolish or biga for a specific dough like Napoletana, Pizza in Teglia, etc? Thanks for your consideration.
Well said. Thought the same. Still none the wiser after this video.
The guy with the beard is looking at the other guy make his polish dough. And his face is saying that's not how I make my dough lol. I was cracking up watching this video
I thought he would be allowed to make the poolish. That was awkward for him to stand there in the video doing nothing
Thanks for all the videos
You guys are great! Love all your videos. With love for Pizza from Canada.
Haha it was tol funny when you stopped your judge friend from eating 🤣🤣
Vito, I love your videos. I’ve been watching for more than two years. I’ve tried a lot of your recipes and they are always fantastic. Recently I’ve been making my dough with a biga/poolish. It’s somewhere in the middle and I ferment for 50 hours. I wish you could try it. Big pizza love from Scozia!
Rico Franchi that sounds interesting. What % hydration is that. And what do you add after 50 hours? Just salt? If so how does it differ to a normal direct dough without preferment. Thanks
They both looked great the poolish looked softer but the Biga still looked wonderful the Biga seemed easier to mix and ball. it would be awesome to try and eat both styles. Great video.
Great clip again from Vito, one of his best if you watch closely!
I think you guys are obligated to ship these two pizzas to every viewer so we can vote. 😁
Biga probably gives more fermented flavors because 100% of the flour is fermented to some extent overnight. Poolish has some of the flour fermented only a few hours, so it probably tastes more doughy - which isn't a bad thing. It's probably a matter of taste. Do you want something more fermented or less fermented. The poolish also seemed a bit more sticky but that could possibly the a difference in hydration levels.
This guy makes a lot of sense !
Roberto is the best! Concentrated and serious, the real pizza master!
Thanks Vito by learning your pizza lesson, I became to the popular man in my community, you are a true legend and has a kind heart
You should do a video where your fans send in pics of pizzas and you provide feedback.
*Smart judge!* 😂😂😂 I would've gave a tie score to in order to be in more judging pizza eating videos hahaha 😂😂😂
THANK YOU SO MUCH FOR THE 2 PIZZAS I CAN NOT CHOOSE THEY LOOK SO GOOD AND I BET THEY BOTH TASTE AWESOME... THANK YOU FOR A WONDERFUL VIDEO...I LOVE PIZZA...FROM CALIFORNIA..
eccezionali! we will never be too thankful to the Maestro for these videos! grazie!
10 !!! And your VoiceOver...😂😂😂👏🏼👏🏼👏🏼
is this very different to the slow cold fermented method, in which you make a regular dough and put it 72 hours to ferment? i know I should rather try it to see it by myself but I don't have that time and I'm sort of impatient
What a fantastic video. I am inspired to improve my dough game.
I loved this video. love your friends. You put a smile in our face and make us happy.We are learning so much from you. Thank You so much. God Bless you and your family.and friends.
Biga for sure, can eat more of it and tastes amazing. :)
Why can you eat more biga than poolish?
Italy's answer to Larry, Curly and Moe
You guys are so much fun. Congratulations.Its hard for the judge. They both look great!.
Ti amo, grande fratello Vito!!! Best wishes from Austria!
Hay Vito the judge looks hungry,, see his eyes,,,, LOL 😂
hey vito i dont know why< it took me so long but i tried poolish couple days before for the first time and u were damn right this took my neapolitan pizza to the next level, thank you for dat u definitely my pizza mentor :D
by the way i made 350g caputo flaur and 350g water and 1,5 g dry yeast for 24h in fridge and next day added just 150g flaur and salt but NO nore water (total 500g flaur 70% hydration). it was kinda my own experiment is that correct?
ah and im so exited for this video perfect timing :)
Thanks for the info do you mind sharing the cocking method oven temperature is it home oven or big pizza oven?
You are amazing guys, thank You for the knowledge bomb you dropped for everyone. The dough is top
10/10 for the location of the tasting! Just beautiful! That location would make anything taste better!
I’m so hyped Vito! I had one question though, whenever I make pizza, the middle is always wet and soupy. Why is that and how do I prevent it?
Dr. Dough44 are you using fresh mozzarella that has not been drained? Or too much sauce? Also it depends on your oven? If you’re using a home oven you can par bake the crust first with the sauce on and then add the cheese when the crust has cooked almost all the way thru and just enough time for the cheese to melt.
Pete Hatzakos I use fresh mozzarella and I don’t think I’m using too much sauce, might be the mozzarella, I’ll try par baking the crust. Thanks!
@@drdough7982 go to a whole milk low moisture quality mozzarella and see what happens also. Not the fresh type but the packaged type as an experiment. This happens to me sometimes because I use burrata. I now know to not put the cheese on until after the pizza cooks because it literally melts on the hot pizza. 👍
Pete Hatz ok will do! Thanks for the tips!!
That problem is because the fresh mozzarella that you use and also when you spread the tomato sauce is way to much in the center of the pizza
I’ve never Biga’ed...
But I’ve poolished
And it’s so good. So light. So bubbly. So crisp....
I see no reason to go Biga
I love these videos....2 of my favorites...pizza and the Italian language!
Thank you for sharing your knowledge.
Nobody:
Nothing:
Vito: cuanto tempo?
I am looking to make polish with dried yeast
would that be ok ?
I do it all the time, no problem; probably want to scale back a couple grams of yeast, depending on your room temperature 'phase'... or just pop it in the fridge sooner.
Not a problem at all. Rule of thumb is to use half the measurement when using dry yeast. So if it is 5g fresh yeast then use 2.5g dry yeast. The water will hydrate and activate it so gently stir/mix it in just as he did the fresh yeast, no real changes needed.
@@joshuavoss1387 Thanks. Our room temperature is 84-90F (32C) because we're near the equator, for poolish can I cut back on the yeast some more like 1g or should I follow the recipe as-is?
Poolish is my favorite. I love a fluffy pizza. Thanks for the great video!