Functional effect of biga vs poolish
I want to understand if there is a difference in a loaf when using a biga or when using a preferment.
First-MY definition of each.
Biga-a relatively DRY (45-55% hydration) mix of flour, water and tiny amount of ANY kind of yeast.
Poolish-a relatively WET (60-100%) mix of flour,water and tiny amount of any kind of yeast.
I will be experimenting but I wanted to hear from the collective of anybody's experience. I realize the timing may be a big difference due to the hydration of the preferments-a wetter preferment (unless retarded with cold or salt)will ripen faster than the drier preferment (biga).
If I made the same recipe for each loaf (with the difference of using a biga in one and a polish in the other), how would the dough feel, difference in crumb, difference in rising, difference in flavor, any difference in shelf life.
Or would there be any difference?? Would they be very similar?
I have often used a polish but only recently made Abe's 90% Biga loaf. I loved the aroma of the biga and the ease of making. I am continuing to experiment with biga-this morning I will be working on a variation of Peter Reinharts 100% whole grain bread found on Genius Kitchen.
A shout out to Abe of Abelbreadgallery re:biga