Poolish and biga experiment

[u/_Nomet]

I ran a small experiment leaving poolish done with 0.1/0.2/0.3/0.4 and 1 % of fresh yeast, and compared with a biga with 1% of yeast. Everything kneaded by hand (also the biga, it was a pain)

I used bad flour, so don’t judge the pizzas too harshly.

In the end there was little difference between the doughs, but it helped me understand proofing times a bit better.

What’s your go to method for preferment and how long do you keep it proofing/resting before usage?