Tinkering with Dough Part 3: Preferments (Biga and Poolish)

In Part 3 of the "Tinkering with Dough" session, Chef Leo Spizzirri answers questions from pizza professionals. He discusses: What are preferments, how do they affect your dough and how are they different?
What is a biga? (0:05)
What is a poolish? (6:33)
Also check out:
Part 1: Picking the right flour for your dough, impact of fats and salt, and documenting your efforts: • Tinkering with Dough -...
Part 2: Water quality and pH, and pH of your dough • Tinkering with Dough P...
Part 4 - Emergency Dough • Tinkering with Dough P...
Want to learn more? Check out Chef Leo's website and social media.
leospizzirri.com
Leo's new UA-cam channel: The Pizza Garage with Leo Spizzirri
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[@BestNCBBQ]

Thanks so much for the great information Leo! I too make a NY pizza with a poolish, love the dough flavor it produces but I want to do some experimenting with a biga, love all those huge air holes in the dough.

[@russwhetsel9679]

Hello Leo ! Your are the best !

[@AskChefLeo]

Thanks!

[@edithharmer1326]

Wow!
Educational!
Excellent Tutorial!
Thank you for sharing!
Greetings from Singapore!
🌹🌹🌹🇸🇬
Edith

[@bobpattison1739]

Great stuff man!! BRAVO!!!

[@kraftpunk6654]

Informative video. What's the difference between biga/poolish fermented at an ambient temperature compared to the fridge? How does it affect the end result?

[@salcamposano4153]

Leo when it comes to biga which the way I thought the hydration levels in my biga
Changes according to room temperature
For example if it's a hot summer day
I would go down to 35 percent hydration
If its winter cold DAY 40 to 45 percent hydration in order to get the same results

[@stephencobbhomecooking8938]

Again great information thankyou.Im definitely in the poolish team at the moment making all my tray and round's with poolish 👌🍕🤟

[@AskChefLeo]

I’m a poolish guy myself, especially for pan doughs!

[@stephencobbhomecooking8938]

@@AskChefLeo same I love the wafer thin crispy bottom at top then the bubbly cloudy centre so do my customers 👌🤟🍕

[@chrisginoc]

Is it better to bulk cold ferment 24-48 hours in the fridge or room temperature bulk ferment?

[@2Plates_2Tickets]

Chef - for focaccia which is preferred? I learned with a biga although not sure of my percentages or pH but more the look. Great info as usual!!!

[@AskChefLeo]

I love to use a poolish for almost my pan doughs, including focaccia. Start with 30% of the flour weight in the poolish then add the same amount of water and a tiny bit of yeast. pH should be a little lower than 6.0

[@2Plates_2Tickets]

@@AskChefLeo thanks

[@lisahammerstein217]

Can I freeze your dough and if so, at what point should I freeze?

[@vjgarozzo]

Amazing stuff. Where can we take your classes?

[@AskChefLeo]

Stay tuned!! We're cooking up some upcoming classes.

[@zander9486]

Time for a ph meter!