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Notice any difference?
Whats your preference?
Gozney have recently made a Big recipe with Adam from Peddling Pizzas but the amount of yeast they use feels crazy (10g for 1KG flour).
chrisbmx116-
Good questions!
Honestly haven't noticed that much of a difference, I did the exact same recipe as Forkish' biga recipe except I added more water to the pre-ferment and less to the final dough. Final hydration was still the regular 70%, it was easy to shape but not a notable difference to the other dough. Maybe teeny bit nicer to knead and pre-shape, I'll give it another go.
Poolish
250g Caputo Nuvola Super
250g water
0.2g instant yeastFinal dough
500g poolish
250g Caputo Nuvola Super
100g water
12g salt
Tijmen
First time with a poolish instead of a biga.