Biga or poolish – a test plan using the same dough
Same flour, same final hydration, two different preferments. The plan for comparing biga and poolish on rim height, chew and aroma, and what we expect.
Updated 11 september 2026
Results Planned
The experiment is planned. We will publish the measurements as soon as the runs are done — even if they contradict what we expected.
Method
Status: planned. This test has not been done yet. This page describes the set-up so that the method can be scrutinised before any results exist. Figures will be added here once the runs have been done and repeated – even if they contradict the hypothesis.
The question
Biga and poolish are both preferments – part of the flour, water and yeast is left to ferment in advance. But biga is stiff and poolish is runny. How much difference does that make to the finished pizza?
What we already know
Established baking science: a stiff preferment like biga is often described as giving more chew, while poolish gives a more extensible dough and a milder, slightly tangy aroma. Both give more flavour than a direct dough with the same total time.
Hypothesis
Biga gives a chewier and slightly higher rim, poolish a softer and more extensible dough. The difference in flavour is smaller than the difference in structure.
How the test will be run
Two doughs with the same final hydration, salt and amount of preferment flour. The preferments are made on the same evening and the doughs mixed the same morning. The pizzas are baked in the same oven and cut through so the structure can be compared.
Limitations
The proportion of preferment and the time have a big effect on the result. The test covers one combination, not all of them.
Background: biga, poolish, the calculator and how we test. All tests are listed under Tested.
