White pizza with poolish: the recipe
I must admit that the poolish gave me a lot of satisfaction. The dough had bigger bubbles than the one obtained with the biga, while the crust was definitely thicker and crunchier.
Read MoreI must admit that the poolish gave me a lot of satisfaction. The dough had bigger bubbles than the one obtained with the biga, while the crust was definitely thicker and crunchier.
Read MoreTogether with poolish, biga is one of the indirect leavening methods. For the sake of clarity, direct methods are the common ones, where regular yeast is added directly to the other ingredients and the dough is left rise. The indirect method employs a pre-leavened dough made out of flour, water and regular yeast. The difference between biga and polish is in the percentage of water used: low with biga and high with poolish.
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