Standard cold fermentation
The whole dough is mixed at the start and fermented in the fridge for about 24 hours then we take it out and prepare for baking about 4 hours prior to baking
Standard room temp fermentation
The whole dough is mixed at the start and fermented in room temperature for about 8 hours then prepare for baking about 4 hours prior to baking
Poolish
Poolish, also called liquid biga or yeast, is a leavening method used in indirect baking. It is a pre-ferment that makes baked goods soft, fragrant and aromatic, especially bread and pizza. Poolish is made by mixing water, flour and yeast together, in varying proportions.
Biga
Biga is a type of preferment or yeast starter that does not include salt in its preparation, only flour, water and yeast. It is a stiff preferment due to its lower hydration level, usually in the range of 50–60% water absorption. Biga is to the Italians as poolish is to the French.
