Dough texture: biga vs poolish?
Hi everyone -
This is just for my own edification. I’m making Ken Forkish’s 80% biga white bread today and I noticed that the texture is very sticky, but also smooth and pliable. Definitely the easiest and most enjoyable to work with so far. I looked at the percentages and saw it was 75% hydration, so I figured that explained it.
However...all his breads are high-hydration (like 75-80%). Including the white bread with poolish I made last weekend. Is the difference in dough texture to do with the type of pre-ferment used, or is it due to other variables?