Does a preferment in bread recipes make any difference?

Let's do more experiments! What if you took two identical batches of bread and used a preferment in one and not in the other? Would there be any difference? Is it worth the effort when a recipe calls for a poolish, sponge, biga, or pâte fermentée? Well, this video answers all that. Come see the results.

[@roccosdough]

It has been said that Poolish and BIGA results the same. However, being a Pro Pizza Chef myself, I can confirm truly that they are different. They both are fantastic. One is a faster ferment (Poolish) and one is a slower ferment (BIGA). Depending on your fragrance, is your choice which you would prefer. I find a longer slower fermentation yields a more fragrant Bread or Pizza. Thanks !

[@roccosdough]

LOVE BIGA

[@martinmorningstar9724]

Great video, thank you

[@kirstenmartin2650]

Love how you do your videos!!! I have watched so many......easy to listen to.....and watch

[@LoveLevain]

Yay! Thank you!

[@shawnkay5462]

shouldve compared a 2 to 3 day cold ferment vs poolish

[@deepakchopsichopra]

what hydration did you use please

[@LoveLevain]

70%

[@songulsivrioglu8672]

I did bread but inside a little wetty ..do you know it's why?

[@LoveLevain]

Could be many reasons. Without knowing all the details, it's hard to give a good answer. Usually it's because the bake is not long enough or you needed to proof longer.

I was hoping your channel was going to be more sourdough based.

[@LoveLevain]

There will be plenty of sourdough content to come!!