Biga and poolish: amounts and how to calculate them
Biga and poolish are two pre-ferments: a portion of flour, water and yeast you ferment before mixing the rest. They change aroma and lightness.
The difference in two lines
- Biga — stiff pre-ferment, 44–50% hydration. Intense aroma.
- Poolish — liquid pre-ferment, 100% hydration (equal water and flour). Softer and more extensible.
Biga amounts
Biga usually uses 100% of a share of the total flour. Classic example on 1,000 g flour, biga at 50%:
500 g flour + 220 g water (44%) + 5 g fresh yeast
Ferment 16–18 hours at 18°C, then add the rest.
Poolish amounts
Poolish always has equal weight of water and flour. Yeast depends on the hours:
| Hours | Fresh yeast per 1,000 g poolish flour |
|---|---|
| 2–3 h | 20 g |
| 8 h | 2.5 g |
| 12 h | 1.5 g |
| 16 h | 0.5 g |
Frequently asked questions
What is biga's hydration?
Between 44% and 50%: it's a stiff pre-ferment, it shouldn't be wet.
How much flour goes in the biga?
Usually 30% to 100% of the total flour. A good starting point is 50%.
Biga or poolish, which to choose?
Biga for aroma and structure, poolish for softer, more extensible doughs. It's also a matter of taste.
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