Preferment / biga / poolish / sponge help

Hey guys, trying to have a stab at making dough with a preferment but im not sure what percentage of the final dough the preferment or biga should be? Also do i need to adjust any other factors such as hydration or yeast in the final dough mix?

Thanks again for your help


How are you presently managing your dough from mixer to end use?
Tom Lehmann/The Dough Doctor

Hi Tom, thanks for the response. I’ve replied at the other thread i started regarding more flavour in the dough.