How to Use Preferments: Poolish, Biga, and Levain
Baking great bread requires more than just flour, water, yeast, and salt. One of the best ways to enhance the flavor, texture, and shelf life of your bread is by using preferments—pre-fermented dough that develops before mixing the final dough. The three most common types of preferments are poolish, biga, and levain. Each has its unique characteristics and applications. In this guide, you’ll learn what they are, how to use them, and how they impact your bread.
What Are Preferments?
Preferments are a mixture of flour, water, and a leavening agent (commercial yeast or wild yeast) that ferment for a certain period before being incorporated into the final dough. They contribute to better flavor, enhanced texture, and improved dough handling.
The three most commonly used preferments are:
- Poolish – A wet, French-style preferment
- Biga – A stiff, Italian-style preferment
- Levain – A naturally fermented preferment (sourdough starter)
1. Poolish: The French Preferment
What Is Poolish?
Poolish is a highly hydrated (1:1 flour-to-water ratio) preferment that originated in France but was influenced by Polish baking traditions. It is commonly used in baguettes and other light, airy bread.
How to Make Poolish
To create a basic poolish:
- Flour: 100g
- Water: 100g
- Yeast: 0.1–0.2g (a tiny pinch of instant yeast)
- Fermentation Time: 12–16 hours at room temperature
Mix the ingredients, cover the bowl, and let it ferment overnight. The poolish is ready when it is bubbly and has a slightly domed top that starts to collapse.
How to Use Poolish
- Replace 20-50% of the flour in your final dough with poolish.
- Reduce the water amount in your final dough, as poolish already contains hydration.
- Add the poolish to your final dough mix, incorporating additional flour, water, salt, and yeast as needed.
Best Uses for Poolish
- French baguettes
- Ciabatta
- Artisan country loaves
- Pizza dough
Benefits of Poolish
- Enhances extensibility (makes dough easier to shape)
- Adds a mild, slightly tangy flavor
- Improves crust crispiness
2. Biga: The Italian Preferment
What Is Biga?
Biga is a stiff, low-hydration (50-60%) preferment originating from Italy. It contributes to a more open crumb structure, making it ideal for rustic Italian bread.
How to Make Biga
A standard biga recipe:
- Flour: 100g
- Water: 50-60g
- Yeast: 0.1–0.2g
- Fermentation Time: 12–16 hours at room temperature
Mix the ingredients until just combined (do not knead), cover, and let it ferment overnight.
How to Use Biga
- Replace 20-50% of the flour in your recipe with biga.
- Adjust the water in the final dough since biga has lower hydration than poolish.
- Incorporate biga into your final dough, mixing until smooth.
Best Uses for Biga
- Italian ciabatta
- Focaccia
- Pane pugliese
- Rustic sourdough-style loaves
Benefits of Biga
- Enhances oven spring
- Creates a chewy, airy crumb
- Improves bread longevity
3. Levain: The Sourdough Preferment
What Is Levain?
Levain is a naturally fermented preferment made from flour, water, and wild yeast. Unlike poolish and biga, it does not rely on commercial yeast and imparts a distinct tangy, complex flavor.
How to Make Levain
If you already have a sourdough starter, making levain is simple:
- Flour: 100g
- Water: 100g
- Sourdough starter: 20g
- Fermentation Time: 4-12 hours
Mix, cover, and allow it to ferment at room temperature until bubbly and doubled in size.
How to Use Levain
- Replace 10-50% of the flour in your final dough with levain.
- Reduce the amount of commercial yeast (or omit it entirely).
- Mix levain into your final dough and allow a bulk fermentation phase.
Best Uses for Levain
- Classic sourdough bread
- Rye bread
- Whole grain loaves
- Artisanal boules
Benefits of Levain
- Adds depth of flavor
- Increases digestibility
- Improves bread structure and keeps it fresh longer
Comparing Poolish, Biga, and Levain
| Feature | Poolish | Biga | Levain |
|---|---|---|---|
| Hydration | 100% | 50-60% | 100% |
| Leavening | Commercial yeast | Commercial yeast | Natural yeast |
| Flavor | Mild, slightly sweet | Mild, nutty | Tangy, complex |
| Best for | Baguettes, ciabatta | Italian bread, focaccia | Sourdough, whole grain bread |
| Fermentation Time | 12-16 hrs | 12-16 hrs | 4-12 hrs |
Tips for Using Preferments
- Timing Matters – Use preferments at their peak fermentation stage, when they are bubbly but not overripe.
- Adjust Hydration – Account for the water content of the preferment when mixing the final dough.
- Experiment – Try blending poolish, biga, or levain in different ratios to create unique flavors and textures.
- Store Properly – If not using immediately, refrigerate preferments for up to 24 hours to slow fermentation.
- Temperature Control – Warmer environments speed up fermentation, while cooler settings slow it down.
Final Thoughts
Using poolish, biga, or levain in bread baking elevates the quality of your bread by improving flavor, texture, and overall performance. Whether you’re making a light, airy baguette with poolish, a rustic ciabatta with biga, or a tangy sourdough with levain, mastering these preferments will take your baking to the next level.
Experiment with different types and discover how each one transforms your bread!
Leave a Reply