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

[@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!!!

[@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

[@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?

[@chrisginoc]

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

[@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 👌🤟🍕

[@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!