Techniqueintermediatedraft
Preferment (poolish, biga)
Also searched as: poolish, biga, sponge, preferment
In short: Start part of the flour, water and a little yeast hours ahead. It brings flavour and strength to the main dough.
Picture it
Like an advance party that goes ahead and sets up camp.
What happens
In a preferment the yeast works for a long time with little food. Aromas and acids form, and the hydrate. In the main dough, the preferment brings flavour and better structure without the whole dough having to prove for so long.
How it’s done
Sequence · Step 1 of 3
The evening before, mix flour, water and a pinch of yeast.
All steps as a list
- The evening before, mix flour, water and a pinch of yeast.
- Cover and leave at room temperature for 12–16 hours until bubbly.
- Mix with the remaining flour, water and salt into the main dough.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide