A Comprehensive Guide to Pizza Preferments: Biga and Poolish

Introduction to Preferments

Preferments are a crucial element in baking, particularly in crafting pizza dough. They involve fermenting a portion of the dough prior to the final mix. This process enhances flavour, texture, and digestibility. Two common types of preferments used in pizza making are biga and poolish.

Benefits of Using Preferments

• Flavour Development: Preferments allow for extended fermentation, leading to deeper, more complex flavours.
• Texture Improvement: They contribute to a better crumb structure and a more airy dough.
• Digestibility: The long fermentation breaks down complex starches, making the dough easier to digest.
• Natural Preservation: The acidity developed during fermentation can act as a natural preservative, extending the shelf life of the baked product.

Understanding Biga

What is Biga?

Biga is an Italian-style preferment, often used in traditional Italian bread and pizza doughs. It is a stiff dough, typically with a low hydration level of around 50-60%.

Characteristics of Biga

• Hydration: Low (50-60%)
• Consistency: Stiff and firm
• Fermentation Time: 12-16 hours at cool room temperature
• Flavour Profile: Mildly acidic, nutty, and complex

How to Make Biga

Ingredients

• 500g Bread flour
• 250g Water (cool, around 18-20°C or 64-68°F)
• 1g Instant yeast

Instructions

1. Mixing: In a large bowl, combine the flour, water, and yeast. Mix until a rough dough forms.
2. Kneading: Knead the dough for a few minutes until it becomes smooth and elastic.
3. Fermentation: Cover the bowl with plastic wrap or a damp cloth and let it ferment at room temperature for 12-16 hours. The dough should become bubbly and slightly domed.

Using Biga in Pizza Dough

After the fermentation period, the biga is ready to be incorporated into your final pizza dough. Here is a basic formula for a pizza dough using biga:

Ingredients

• 500g Bread flour
• 300g Water
• 10g Salt
• 3g Instant yeast
• 500g Biga (prepared as above)

Instructions

1. Mixing: In a large bowl, dissolve the yeast in the water. Add the biga and mix until it breaks up.
2. Adding Ingredients: Add the flour and salt. Mix until a rough dough forms.
3. Kneading: Knead the dough until it is smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 2 hours or until doubled in size.
5. Shaping: Divide the dough into desired portions, shape into balls, and let them rest for 30 minutes.
6. Final Rise: Let the shaped dough balls proof for 2-4 hours at room temperature or overnight in the fridge before using.

Understanding Poolish

What is Poolish?

Poolish is a French-style preferment, characterised by its equal parts flour and water, resulting in a wet and sticky mixture. It is often used in baguettes and other French breads, as well as pizza doughs.

Characteristics of Poolish

• Hydration: High (100%)
• Consistency: Wet and batter-like
• Fermentation Time: 12-16 hours at room temperature
• Flavour Profile: Mildly sweet, slightly tangy

How to Make Poolish

Ingredients

• 250g Bread flour
• 250g Water (room temperature, around 20-22°C or 68-72°F)
• 1g Instant yeast

Instructions

1. Mixing: In a large bowl, combine the flour, water, and yeast. Mix until fully incorporated. The mixture will be very wet and sticky.
2. Fermentation: Cover the bowl with plastic wrap or a damp cloth and let it ferment at room temperature for 12-16 hours. The poolish should be bubbly and doubled in size.

Using Poolish in Pizza Dough

Once the poolish has fermented, it is ready to be used in your final pizza dough. Here is a basic formula for a pizza dough using poolish:

Ingredients

• 500g Bread flour
• 250g Water
• 10g Salt
• 3g Instant yeast
• 500g Poolish (prepared as above)

Instructions

1. Mixing: In a large bowl, dissolve the yeast in the water. Add the poolish and mix until it breaks up.
2. Adding Ingredients: Add the flour and salt. Mix until a rough dough forms.
3. Kneading: Knead the dough until it is smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 2 hours or until doubled in size.
5. Shaping: Divide the dough into desired portions, shape into balls, and let them rest for 30 minutes.
6. Final Rise: Let the shaped dough balls proof for 2-4 hours at room temperature or overnight in the fridge before using.

Tips for Working with Preferments

• Temperature Control: The fermentation time can be adjusted by changing the room temperature. Cooler temperatures slow down fermentation, while warmer temperatures speed it up.
• Planning Ahead: Preferments require advance preparation. Plan your baking schedule to accommodate the fermentation time.
• Hydration Levels: Be aware of the hydration level of your preferment and how it affects the final dough. Adjust the water content in your final dough recipe if necessary.
• Experimentation: Feel free to experiment with different ratios and fermentation times to find the perfect flavour and texture for your pizza dough.

Conclusion

Using preferments like biga and poolish in your pizza dough can significantly enhance the flavour, texture, and overall quality of your pizza. With a little planning and practice, you can master the art of using preferments and elevate your homemade pizza to a new level.