Скачать или смотреть I Baked Bread with Biga, Poolish and Sourdough Starter and These Are the Results

We are often asked how to replace sourdough starater when baking bread. The best solution is to make the dough using another preferment, in this case we are going to compare a sourdough bread with one made with Biga and another one made with Poolish. All 3 will be equally tasty and incredible but two are made with yeast.

These are the recipes we use in the video.

Sourdough Bread
Dough Weight: 1000 g
Ingredients:
(100%) Strong Flour: 520.8 g
(70%) Water: 364.6 g
(20%) Sourdough: 104.2 g
(2%) Salt: 10.4 g

Pan with Poolish
Weight: 1000 grs
Ingredients:
(10%) Poolish Flour: 52 grs
(0.2%) Poolish Fresh Yeast: 1 grs
(10%) Poolish Water: 52 grs
(100%) Flour: 520 grs
(70%) Water: 365 grs
(2%) Salt: 10 grs

Bread with Biga
Dough weight: 1000 grs
Ingredients:
(10%) Biga Flour: 52 grs
(0.2%) Biga Fresh Yeast: 1 grs
(5%) Biga Water: 26 grs
(100%) Flour: 520 grs
(75%) Water: 390 grs
(2%) Salt: 10 grs

🍞 Learn how to make sourdough bread with Gluten Morgen: https://www.glutenmorgentv.com/sourdo...

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