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In this video really i show you all the differences for the biga and poolish
I show you how we make it everything from scratch, from making the biga or poolish to making the pizza dough to making the pizza and also taste, the taste is what makes this video so special....
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Here the recipe :
●BIGA- 500ml water, 1kg. flour, 5gr. fresh yeast.
Day after add 180ml. water with 31gr. salt. After making the balls it will be ready after 2 hours
●POOLISH- 500ml water, 500gr. flour, 5 gr. fresh yeast.
Day after add 255gr. flour, 19gr. salt. Rest is the same as the biga.

What's Poolish?
In baking with the indirect method, is the liquid biga is a pre-dough obtained by mixing water, flour and yeast in such proportions that it is very liquid (1 l of water per 1 kg of flour). The percentage of yeast varies according to the number of leavening hours.
Features bubbles from the liquid chariot
It requires the use of strong and balanced flours, with W greater than 300 and P / L (strength / elasticity ratio) varying between 0.5 and 0.6, short mixing times, final temperature not exceeding 25 ° C and a period of variable fermentation from two to twenty-four hours at temperatures from 16 to 22 ° C. Depending on the type of bread to be prepared, the other ingredients are then added. After a further leavening, the final dough is cut, formed and left to rise again before baking.
For this leavening, the name poolish is sometimes used, especially with the spread of cookbooks on the Internet and the lack of knowledge, by various Internet users, of the relative term in Italian. This term derives from the distortion of Polish English or Polish German, that is Polish: it probably derives from the fact that the chariot was known in Poland and was learned by the Austro-Hungarian bakers thanks to the Poles; from here it then arrived in England and the name should remember the country of origin [1]. In Poland it is known by the name zaczyn or zaczyn polski, which translated literally means simply "trigger" (in the sense of yeast) or "Polish trigger".

What is Biga?
In baking with the indirect method, the biga is a pre-dough obtained by mixing water, flour and yeast in such proportions that it is rather dry (about 500 g of water per 1 kg of flour and 5 g of fresh brewer's yeast).
It requires the use of strong and balanced flours, with W greater than 300 and P / L (strength / elasticity ratio) varying between 0.5 and 0.6, short mixing times, final temperature not exceeding 21 ° C and a fermentation period ranging from ten to forty-eight hours at temperatures of 16/18 ° C, for chariots up to 24 hours, or 4 ° C in the first phase and 18 ° C in the last 24 hours, for chariots up to 48 hours. Depending on the type of bread you intend to prepare, the other ingredients are then added. After a further leavening, the final dough is cut, formed and left to rise again before baking.

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