Biga or poolish: the differences and when to use them
Biga and poolish are two preferments: prepared in advance, left to mature, then added to the final dough. They add flavour, aroma and digestibility.
What biga is
A stiff preferment (44–45% water), usually matured 16–18 hours at ~18 °C. Intense flavour, robust structure, needs strong flour.
What poolish is
A liquid preferment (100% water); the yeast is set according to maturation hours. Delicate aroma, soft crumb, easier to handle.
The differences in short
- Consistency: biga stiff, poolish liquid.
- Flavour: biga intense, poolish delicate.
- Difficulty: poolish is more forgiving.
When to use each
Biga if you want character and have strong flour; poolish if you want lightness and a more forgiving method. Both beat a straight dough.
Frequently asked questions
What is the difference between biga and poolish?
Biga is stiff (~45% water), poolish is liquid (100%). Biga intense, poolish light.
Is biga or poolish easier?
Poolish is simpler and more forgiving; biga is more technical.
How long should a biga mature?
Usually 16–18 hours at about 18 °C, depending on flour and temperature.
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