Baking: Using Preferments (Poolish, Biga, Levain)

Notes

Preferments work by harnessing the power of fermentation, which not only boosts flavor but also helps to break down gluten for easier digestion. Troubleshooting common mistakes includes ensuring your preferment is active and has enough time to ferment properly. If your dough doesn't rise enough, it might be due to insufficient fermentation time or inactive yeast. Always check your preferment for signs of spoilage like off-odors or mold before using it. As for storage, most preferments are used immediately, but you can refrigerate biga for up to 18 hours to slow fermentation. Poolishes are best used fresh, while levain can be maintained with regular feedings. Always plan ahead, as these processes require patience but reward you with artisanal-quality bread.

Steps

1. 1 Measure out equal parts flour and water by weight for a poolish, or adjust for biga with less water.
2. 2 Add a small amount of instant yeast to the poolish or biga mixture, about 0.1% of the flour weight.
3. 3 Mix the ingredients until just combined; it's okay if it's a bit lumpy.
4. 4 Cover the container with a clean kitchen towel and let it rest at room temperature for 8 to 12 hours.
5. 5 For levain, feed your sourdough starter 24 hours prior to use and let it peak.
6. 6 When bubbly and doubled in size, your preferment is ready to be incorporated into your dough.
7. 7 Mix your preferment with the remaining flour, water, salt, and any additional ingredients.
8. 8 Perform bulk fermentation for 2 to 4 hours, or until doubled in size.
9. 9 Shape your dough and let it proof until nearly doubled.
10. 10 Preheat your oven to 475°F with a baking stone inside.
11. 11 Score the loaf and bake for 20-30 minutes, or until the internal temperature reaches 200°F.
12. 12 Cool the bread on a wire rack for at least 1 hour before slicing.