Bigas and time management
The past couple of weeks I have been using a firm preferment instead of a 100 % hydration poolish. I like to make three kinds of bread each weekend. Bagels, sandwich rolls and "dinner bread" of some kind.
Last night I made 23 ounces of 67% hydration biga. This morning I used 10 ounces to make bagels and 13 ounces for french rolls. After I mixed the final doughs I kneaded one while the other rested. Proofed for about an hour and then shaped, boiled and baked the bagels. After the bagels were in the oven I folded the french bread dough and soon after shaped and put them aside for the final proofing.
The firm starter is a little more work to make but is easier for me to divide.
I've made a lot of progress over the past month. A lot of credit for that is due to this forum. My thanks to all.
The bagels were 62% hydration and the biga was 6/13 ths of the final dough
The rolls were 67 % hydration and the biga was 1/2 of the final dough.