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After showing the preparation of the biga at room temperature and the preferment at controlled temperature, it’s time to see them in action 🔥🍕 For this test, I made the exact same dough, using 100% biga in one case and 100% preferment in the other. Same flour, same hydration, same process — only the fermentation method changes 👨‍🍳⚖️ All the ingredients and quantities are shown in the video, so make sure to check them out 📋 And don’t forget to save the recipe 💾🍕 Now the real question 👀👇
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