biga or poolish for short pre-ferment?
I can't believe I didn't start a pre-ferment last night - but I didn't and Sunday has to be a fresh loaf day.
I'm doing focaccia, which i usually make with an overnight poolish. But today i only have time for an hour or two for the preferment, and i'm trying it with a biga. This really just means flipping the hydration percentage in the two stages, and it will turn out to be what it turns out to be. But I am curious.
When you have a shortened period for preferment, is one or the other (biga or poolish) more favorable? I will, as they say on talk radio "Take my answer off the air."