Another Friday night pizza party !!
Standard Vito poolish dough, around 70% or so, cold ferment etc etc etc.
Really enjoying the outcome of this dough, but would still possibly like a little more rise, but going forward I’ll continue to experiment.
Really want to try biga soon, just something new, see how I get on.
Has anyone tried both poolish and biga and would they recommend one more than the other?
Thanks guys 🍕
by UnispiredCollector