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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
chrisbmx116
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).