Great review! You covered all the basics in a very easy to understand way. Having made pizza for two years, you're the first person who explained to me what 'strong' flour is. After several months of experimentation I've gotten the dough down perfect for myself using King Author's bread flour at 12.7% protein and 69% hydration. Two reasons I don't use 00. First I thought King Arthur's turned out better, and second, it was far cheaper and more readily available.
Thanks for your comment... that's really the point exactly...getting the best results with the ingredients you have readily available where you live! 😉
That was a fantastic presentation. Thanks so much ! I have been using "00" flour for pizzas and have been experimenting with longer and longer fermentation times and the dough tends to get flatter if left for more than three days in the fridge, I will now try 50/50 Bread/OO mix and see how that works. Lots of great information here and presented with extreme clarity! Kudos.
Thank YOU so much for this chock full of info on dough, much appreciated ! PS: you are a excellent teacher ,and don't need all the nonsense/hoopla that others do in their videos. Thumbs up and subscribed .
Excellent video. Straight to the points I was searching for so thank you! And just a bit of video advice: set your camera to manual focus so the image doesn’t pop trying to find focus and if you’re going to stand on both sides of the chalkboard, get another crossing light so you’re not casting a hard shadow on the board.
These days I'm learning how to make pizza but first I needed to know the difference btw poolish dough and biga dough.. thankyou so much. Your video is very informative.
This is EXCELLENT! You are a wonderful teacher! I just watched a UA-cam video that, probably unintentionally, stated biga, polish, and sponge were the exactsame thing, just in different languages. It’s unlikely that a 12 hour rest using pre-doughs with differing amounts of water wouldn’t make much difference for most home cooks, but it’s still important to be clear with something as exact as bread baking can be. I’m subscribing based on this one video and your online class is now on my wish list this next year! Thanks so much!
Your very welcome... they are all "preferments" which is the only similarity...the consistency and bakers % are different.... they all create a similar result which is a more complex flavor...🥰
I usually do a direct dough and rest it for 20mins then pop it in the fridge for 24hrs then rest it at room temp for 30mins before using. I have made the poolish and found it to be strong tasting dough which is not for me. Great informative vlog 👍
Awesome presentation. Clean, no annoying music, and LOADS of info. So well presented Liked, Saved & Subscribed. Now trawling through your other videos, Thank you
OMG my grandmother’s name was Natalina, I had never heard this name in any other person until today. Very nice lady, great explanation, thank you I will sure follow your tips and recipes.
Big thank you. I'm loving learning about pizza making and thanks to your video I finally understand so much more. We've so enjoyed our first goes with our onni pizza maker. Can't wait for our next family pizza party.
I have a blog on my website with lots of content and recipes. Plus I have an Online Cooking School ... it is professionally prerecorded so you can watch as many times as you wish. Everything is downloadable except the videos. Thank you 😊 www.natalinaskitchen.com
Excellent video. I learned from Vito Iacopelli how to make poolish and Biga but i never learned about what the hydration does to the dough. I also didnt know why you would want to use 00 flour vs regular flour. Thank you so much for going more into depth.
Thank you for making video! What is the difference in a direct dough and refrigerating for a couple days vs using poolish that spent a couple days in the fridge?
The principle is the same in terms of flavor development...I will only let my poolish ferment for 24 hours max and a completed dough in the fridge about 48 hours ... it can over proof. Depends on temp/flour direct or indirect...lots of variables.
for Napolitana pizza i like to do a poolish, can i use a bread flour or a '00 (which is better closer to Manitoba?) i cant find Manitoba here. anther question, if i use poolish, do i subtract the amount of water ive used in it from the amount of water when preparing the dough? thank you.
Use the bread flour in place of the Manitoba. If you are adapting a direct dough recipe to one with a preferment like a poolish use the exact same ingredients just divide it into poolish and finishing ingredients. So if your recipe is 1000 gm of flour and 700 gm of water...direct... For poolish use equal parts water and flour,plus the yeast for poolish and add the balance of water and flour to finish the dough plus salt ...that is the simple way to adapt a recipe to a preferment.
They are both "pre- doughs" or "sponges" ...poolish is the polish term ,Biga is the Italian term...poolish is 100% hydration or more wet ...Biga is less water more dough like. They both create a more complex flavor ... I like using a poolish.
Very good content!👍 Subbed! If I plan to use a poolish for 24h and then a bulk ferment of another 24h, with a 12,5% protein Caputo nuovola up next. I did a 24h direct with it yesterday with 70% and it was outstanding fluffy, but I'm a bit worried, that it may not be able to handle 48h in bulk, so I'm going to only add a poolish.
Excellent technical content. Suggestion: you need lavalier mic and a better camera because the last 3rd was almost unwatchable with the jumpy refocusing.
Thanks... we developed this content during Covid-19 as the cooking school was closed and we were unable to conduct tours to Italy... it was simple a way of engaging with our clients... very low budget. Now that we are conducting our tours again we are no longer creating food content just occasionally travel content. 😉
Thank you, I'm from Korea and I'm really interested in Napolitana pizza it's very helpful!! Btw I have one question! Then when you make poolish or biga do you need to make high gluten bread flour and mix with 00 flour later?
Because the poolish or biga ferments for longer it is good to use a high protein or high gluten flour. The fermentation breaks down the gluten if you use a lower gluten flour it may not perform as well. If you use a lower gluten flour don't let it ferment as long... you could try that.
What is the reason someone would want to use biga or poolish instead of a 48 hour "direct" method? Is there a difference in the end result between these methods?
Some people just culturally use one or the other...for example Biga is an Italian method, poolish is Polish... or it could depend on the type of flours they have available and they preform better with a certain method. For myself, I do either a poolish or a direct depending on how much time I have. If I have a busy couple days before my pizza making day I will make a direct dough and be ✔ with it. If I really want a special dough, light and airy with a bit of "tang" I wi do a poolish dough which takes a bit more effort.
Yes, if you watch the complete Poolish recipe you will see how it is used. Both Biga and Poolish are "preferments" used to leaven and provide a "slight sour dough like flavor " and a lighter dough. Here is the link to the complete Poolish recipe... ua-cam.com/video/1V9HR3CCQOE/v-deo.htmlsi=ee4Mj1AvYBEclBJX
Thank you so much for this. Quick question, when melting the BIGA should I melt it completely as liquid or just when it turns milky? I use it for pizza. Also is it suppose to turn color when fermentating 24-48 hours in frig?
I use a poolish for my pizza which is more liquid ,usually 100% hydration...a Biga is usually 60-70% hydration but you would add the water to make it liquid before using...Or as you say,melt it..as much as possible so it mixes into the final dough evenly.
Do you mean the dough turns color or the Biga? My dough doesn't change color...I use a poolish and let it sit 24 hours at room temperature, covered and it does not change colour.
@@natalinasflavoursofItaly I've seen videos where after 24 or 48 hours of prefermentation the BIGA looks a little tan like it came out of a tanning salon hahah. Now thinking it maybe the w grade in the type of flour using some stronger flours may do that I think. I use poolish as well and it stays same color agreed. So yea I guess I am good as when I melt my BIGA in water to make my final dough I see it melts well turns milky and that is a good indication the BIGA fermentation worked. Thanks again !!
Can you do a video on gluten free pizza making? So with GF flours we don’t need to ferment long as there’s no gluten to breakdown? But we do want the gasses and bubbles within the dough: how do we do this?
I am developing a Gluten free Italian Online course ....pizza, focaccia, bread...stay tuned! My cooking school has been closed due to the Pandemic and we are unable to conduct tours so online classes are our only revenue...
@@Froggy-nv7ep 100% the wheat variety not the milling process... that's why "00" flour does not have anything to do with the gluten percentage but rather the milling process...
It depends on what you are making...I suggest a good book. "Flour,water,yeast,salt" Ken Forkish...I own an Italian cooking school,I don't own a bakery... ;)
I know this is a bit late, but maybe it will help someone :-) Normally, a poolish is made using 30% (weight) of the flour from your recipe's total flour and an equal weight (to the flour) of water, and a small amount, say 1/4 teaspoon of instant dry yeast. The amount of flour and water used in the poolish, are not over and above the amount in your recipe, they are parts of the original amounts. In other words, if you were making a bread recipe that used 1kg of flour and 700grams of water, (70% Hydration) to make a poolish for this recipe, you would use 300grams of flour (which is 30% of the total 1kg of flour) and 300grams of water (equal to the weight of the flour being used to make the poolish). Therefore, when your poolish is ready and you're going to make the dough, you would need do add only the remaining 700 grams of flour and 400 grams of water, to your poolish. This brings you back to the same original weights of flour and water. I also add some of the water and 1/2 a teaspoon of yeast to the poolish and stir it in, just before adding the remaining flour and salt for the recipe, into the poolish, for the final dough. Hope this helps.
Great review! You covered all the basics in a very easy to understand way. Having made pizza for two years, you're the first person who explained to me what 'strong' flour is. After several months of experimentation I've gotten the dough down perfect for myself using King Author's bread flour at 12.7% protein and 69% hydration. Two reasons I don't use 00. First I thought King Arthur's turned out better, and second, it was far cheaper and more readily available.
Thanks for your comment... that's really the point exactly...getting the best results with the ingredients you have readily available where you live! 😉
I have been looking at lots of pizza vids, this is far the best explanation I have come across, well thought through, brilliant.
So kind! Thank you 😊
That was a fantastic presentation. Thanks so much ! I have been using "00" flour for pizzas and have been experimenting with longer and longer fermentation times and the dough tends to get flatter if left for more than three days in the fridge, I will now try 50/50 Bread/OO mix and see how that works. Lots of great information here and presented with extreme clarity! Kudos.
Thanks so much...I am in the process of moving so behind on content...stay tuned! ;)
Thank YOU so much for this chock full of info on dough, much appreciated ! PS: you are a excellent teacher ,and don't need all the nonsense/hoopla that others do in their videos. Thumbs up and subscribed .
Thank you!!
Excellent video. Straight to the points I was searching for so thank you! And just a bit of video advice: set your camera to manual focus so the image doesn’t pop trying to find focus and if you’re going to stand on both sides of the chalkboard, get another crossing light so you’re not casting a hard shadow on the board.
These videos were done during Covid-19 while our school was shut down... not intending to be a professional youtuber... :)
@@natalinasflavoursofItaly ha! I get it. Video is my profession (not as a UA-camr!) so I notice this stuff.
These days I'm learning how to make pizza but first I needed to know the difference btw poolish dough and biga dough.. thankyou so much. Your video is very informative.
Your welcome!
Fantastic Presentation! Of all the videos I've watched on this subject this is by far the most Knowledgeable!
Thanks so much! Please subscribe!
@@natalinasflavoursofItaly just subscribed 😉
That was fantastic! Great explanations! Thank you.
Very informative. Thank you
This is EXCELLENT! You are a wonderful teacher! I just watched a UA-cam video that, probably unintentionally, stated biga, polish, and sponge were the exactsame thing, just in different languages. It’s unlikely that a 12 hour rest using pre-doughs with differing amounts of water wouldn’t make much difference for most home cooks, but it’s still important to be clear with something as exact as bread baking can be. I’m subscribing based on this one video and your online class is now on my wish list this next year! Thanks so much!
Your very welcome... they are all "preferments" which is the only similarity...the consistency and bakers % are different.... they all create a similar result which is a more complex flavor...🥰
Thanks, Natalina! I Love It and learned a lot! Watching u from Brazil
Thank you! 😊
Me too, watching from Brazil!
What a great class, I’ve been wanting to understand this for quite some time - so well explained, thank you!
I usually do a direct dough and rest it for 20mins then pop it in the fridge for 24hrs then rest it at room temp for 30mins before using. I have made the poolish and found it to be strong tasting dough which is not for me. Great informative vlog 👍
Sounds like this works for you!
Awesome presentation. Clean, no annoying music, and LOADS of info. So well presented
Liked, Saved & Subscribed.
Now trawling through your other videos,
Thank you
Thanks so much!
Great video! Thank you 🙏
OMG my grandmother’s name was Natalina, I had never heard this name in any other person until today. Very nice lady, great explanation, thank you I will sure follow your tips and recipes.
Wonderful...I was named after my Maternal Grandmother and my daughter's middle name is after her as well...
Best explanation I've seen of the 3 methods and their impact on the finished dough. Bravo and subbed.
Gee..thanks! 😉
I learned so much in this video!! Thank you for explaining it so well 🙌🏻🙏🏻
Thank you!! 😊
Extremely informative! Thanks Natalina. 😊🍞🥖🍕
Thanks for all this info!!!
You are so welcome!
Great information, excellent explanation. I can’t thank you enough for taking the time.
Your very welcome! So kind....🥰
Awesome video!
Thanks for the visit
Many thanks for the information.
Your welcome!
Great presentation. Felt like I was back in college sitting in some Fundamentals of Pizza class.
Thanks!
Thank you. Very informative x
Your welcome!
Big thank you. I'm loving learning about pizza making and thanks to your video I finally understand so much more. We've so enjoyed our first goes with our onni pizza maker. Can't wait for our next family pizza party.
Pizza making is so rewarding and fun! Glad you enjoyed the video!
I found that very helpful, thank you.
Your welcome...please subscribe!
Great explanation thank you. Thanks to the internet there’s no secret any more.
Thank you for sharing!
Your welcome!
Thank you for your great explanation
Very useful👍🏻
Your welcome!
Wow this is so comprehensive 🙏🏻🙏🏻💖💖 please teach us more 🤗🤗
I have a blog on my website with lots of content and recipes. Plus I have an Online Cooking School ... it is professionally prerecorded so you can watch as many times as you wish. Everything is downloadable except the videos. Thank you 😊
www.natalinaskitchen.com
Excellent video. I learned from Vito Iacopelli how to make poolish and Biga but i never learned about what the hydration does to the dough. I also didnt know why you would want to use 00 flour vs regular flour. Thank you so much for going more into depth.
Your very welcome!
Excellent video really helped me!!
Thank you for the feedback!
Thank you so much for this video 😊
Your welcome!
Thank you for making video! What is the difference in a direct dough and refrigerating for a couple days vs using poolish that spent a couple days in the fridge?
The principle is the same in terms of flavor development...I will only let my poolish ferment for 24 hours max and a completed dough in the fridge about 48 hours ... it can over proof. Depends on temp/flour direct or indirect...lots of variables.
Very educational, charming lady, grazie ;)
You're very welcome!
for Napolitana pizza i like to do a poolish, can i use a bread flour or a '00 (which is better closer to Manitoba?) i cant find Manitoba here.
anther question, if i use poolish, do i subtract the amount of water ive used in it from the amount of water when preparing the dough?
thank you.
Use the bread flour in place of the Manitoba. If you are adapting a direct dough recipe to one with a preferment like a poolish use the exact same ingredients just divide it into poolish and finishing ingredients. So if your recipe is 1000 gm of flour and 700 gm of water...direct...
For poolish use equal parts water and flour,plus the yeast for poolish and add the balance of water and flour to finish the dough plus salt ...that is the simple way to adapt a recipe to a preferment.
@@natalinasflavoursofItaly thank you very much.
Thank you.
Hey! What is the difference between doughs made with Biga and Poolish?
They are both "pre- doughs" or "sponges" ...poolish is the polish term ,Biga is the Italian term...poolish is 100% hydration or more wet ...Biga is less water more dough like. They both create a more complex flavor ... I like using a poolish.
Very good content!👍 Subbed! If I plan to use a poolish for 24h and then a bulk ferment of another 24h, with a 12,5% protein Caputo nuovola up next. I did a 24h direct with it yesterday with 70% and it was outstanding fluffy, but I'm a bit worried, that it may not be able to handle 48h in bulk, so I'm going to only add a poolish.
Hello, how did the 48h turn out?
As always..perfect! Light and airy, beautiful flavor.
Excellent technical content. Suggestion: you need lavalier mic and a better camera because the last 3rd was almost unwatchable with the jumpy refocusing.
Thanks... we developed this content during Covid-19 as the cooking school was closed and we were unable to conduct tours to Italy... it was simple a way of engaging with our clients... very low budget. Now that we are conducting our tours again we are no longer creating food content just occasionally travel content. 😉
Thank you, I'm from Korea and I'm really interested in Napolitana pizza it's very helpful!!
Btw I have one question!
Then when you make poolish or biga do you need to make high gluten bread flour and mix with 00 flour later?
Because the poolish or biga ferments for longer it is good to use a high protein or high gluten flour. The fermentation breaks down the gluten if you use a lower gluten flour it may not perform as well. If you use a lower gluten flour don't let it ferment as long... you could try that.
What is the reason someone would want to use biga or poolish instead of a 48 hour "direct" method?
Is there a difference in the end result between these methods?
Some people just culturally use one or the other...for example Biga is an Italian method, poolish is Polish... or it could depend on the type of flours they have available and they preform better with a certain method. For myself, I do either a poolish or a direct depending on how much time I have. If I have a busy couple days before my pizza making day I will make a direct dough and be ✔ with it.
If I really want a special dough, light and airy with a bit of "tang" I wi do a poolish dough which takes a bit more effort.
@@natalinasflavoursofItaly if you have your poolish ready and add the rest of the flour, what rest time are you giving the dough?
ua-cam.com/video/1V9HR3CCQOE/v-deo.html
what's the end goal with biga methods or poolish mother?? You then mix it with the noral recipe for making pizza dough?? Sooo confused..
Yes, if you watch the complete Poolish recipe you will see how it is used. Both Biga and Poolish are "preferments" used to leaven and provide a "slight sour dough like flavor " and a lighter dough.
Here is the link to the complete Poolish recipe...
ua-cam.com/video/1V9HR3CCQOE/v-deo.htmlsi=ee4Mj1AvYBEclBJX
Thank you so much for this. Quick question, when melting the BIGA should I melt it completely as liquid or just when it turns milky? I use it for pizza. Also is it suppose to turn color when fermentating 24-48 hours in frig?
I use a poolish for my pizza which is more liquid ,usually 100% hydration...a Biga is usually 60-70% hydration but you would add the water to make it liquid before using...Or as you say,melt it..as much as possible so it mixes into the final dough evenly.
Do you mean the dough turns color or the Biga? My dough doesn't change color...I use a poolish and let it sit 24 hours at room temperature, covered and it does not change colour.
@@natalinasflavoursofItaly I've seen videos where after 24 or 48 hours of prefermentation the BIGA looks a little tan like it came out of a tanning salon hahah. Now thinking it maybe the w grade in the type of flour using some stronger flours may do that I think. I use poolish as well and it stays same color agreed. So yea I guess I am good as when I melt my BIGA in water to make my final dough I see it melts well turns milky and that is a good indication the BIGA fermentation worked. Thanks again !!
Can you do a video on gluten free pizza making? So with GF flours we don’t need to ferment long as there’s no gluten to breakdown? But we do want the gasses and bubbles within the dough: how do we do this?
I am developing a Gluten free Italian Online course ....pizza, focaccia, bread...stay tuned! My cooking school has been closed due to the Pandemic and we are unable to conduct tours so online classes are our only revenue...
Thank you so much
Your welcome!
So sourdough starter is a Mother Yeast?
It is a type of mother yeast..
@@natalinasflavoursofItaly Thx !!
Thanks 🙏
You’re welcome 😊
When you say 12.5% Gluten flour--is that the same as Protein content?
Yes,exactly...
@@natalinasflavoursofItaly Does the gluten percentage depend on the wheat cultivar or on the milling process?
@@Froggy-nv7ep 100% the wheat variety not the milling process... that's why "00" flour does not have anything to do with the gluten percentage but rather the milling process...
@@natalinasflavoursofItaly Thanks for the explanation👍
If you were using 1# of flour (14% protein) at 70% hydration how much poolish should be used? And is it additional to the 1# flour.
Thanks
It depends on what you are making...I suggest a good book. "Flour,water,yeast,salt" Ken Forkish...I own an Italian cooking school,I don't own a bakery... ;)
I know this is a bit late, but maybe it will help someone :-) Normally, a poolish is made using 30% (weight) of the flour from your recipe's total flour and an equal weight (to the flour) of water, and a small amount, say 1/4 teaspoon of instant dry yeast. The amount of flour and water used in the poolish, are not over and above the amount in your recipe, they are parts of the original amounts. In other words, if you were making a bread recipe that used 1kg of flour and 700grams of water, (70% Hydration) to make a poolish for this recipe, you would use 300grams of flour (which is 30% of the total 1kg of flour) and 300grams of water (equal to the weight of the flour being used to make the poolish). Therefore, when your poolish is ready and you're going to make the dough, you would need do add only the remaining 700 grams of flour and 400 grams of water, to your poolish. This brings you back to the same original weights of flour and water. I also add some of the water and 1/2 a teaspoon of yeast to the poolish and stir it in, just before adding the remaining flour and salt for the recipe, into the poolish, for the final dough. Hope this helps.
good job! :-)
Thanks!
...💝