Biga + flour/water autolysis
Let`s assume I`m making a biga-based bread which
(a) has the biga made with 200 g rye flour, 130 g water and 0.5 g (1∕6 tsp) active dry yeast and
(b) incorporates 120 g unbleached white flour and 110 g lukewarm water in the final dough.
(for simplicity, I`ll omit the remaining ingredients since they are unrelated to my question below).
At the end of the 8-to-12-hour rest period, this 65%-hydration biga is very firm. If I want to autolyse the flour+water mixture, how should I incorporate the biga?
Should I first dissolve the biga, cut up in small pieces, in the 110 g lukewarm water, then mix in the 120 g unbleached white flour and finally let this mix (biga-water-white flour) autolyse for 30 to 60 minutes?
Or should I mix 110 g lukewarm water and 120 g unbleached white flour, let this mix (water-white flour) autolyse for 30 to 60 minutes and then incorporate the biga cut up in very small pieces?
Or is there a another, possibly better, way to do this?
Thanks for any advice! Bruneski.