Preferment / biga / poolish / sponge help

Pizza Shop Talk The Think Tank
1

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

Mike

2

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

3

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

thanks

Mike