What Is a Preferment?
A preferment is a portion of the flour, water, and yeast in a recipe mixed together ahead of time and allowed to ferment for 12 to 24 hours before making the final dough.
Instead of mixing all ingredients on bake day (direct dough), prefermenting (indirect dough) builds intense enzymatic activity, organic acids, and complex aromatic compounds before the main batch is mixed.
Biga vs. Poolish: The Two Classic Italian Preferments
The fundamental difference between a Biga and a Poolish is hydration:
| Feature | Poolish (100% Hydration) | Biga (50% Hydration) |
|---|---|---|
| Origin | Polish origin, popularized in France & Italy | Traditional Italian baking |
| Consistency | Liquid, batter-like | Stiff, dry, shaggy dough |
| Hydration | Equal parts flour and water (100% hydration) | 50% water relative to flour |
| Additions | Flour, water, pinch of sugar/honey, IDY | Flour, water, IDY |
| Crust Impact | Tender, open crumb, delicate sweetness, floral aromas | High volume, explosive oven spring, light crunch |
| Dough Handling | Extensible (stretches very easily) | Extensible yet retains structural strength |
Flour & Temperature Essentials
1. Flour Selection
A stronger, high-protein flour (like Bread Flour, 12.5%–14% protein) is ideal for preferments. The higher protein content withstands extended enzymatic breakdown over 16+ hours without degrading into a sticky mass. If you are unsure which flour to pick, simply use the same flour specified in your pizza recipe.
2. Water & Flour Temperature
Because preferments sit at room temperature for 12 to 24 hours, ambient kitchen temperature regulates fermentation over time. Use room-temperature water (~74°F / 23°C) and room-temperature flour. Unlike fast direct doughs where water temperature must be finely tuned (DDT), preferments self-equilibrate with room temperature.
Preferment Target Percentages
Preferments can be scaled relative to Total Dough Weight (for example, 10% of total batch) or Total Flour Weight (15%–30% of flour):
- 10% of Total Dough: Perfect home-baker starting baseline for Poolish (for example, 100g preferment for a 1,000g dough batch).
- 20%–30% of Total Flour: Standard commercial artisan pizza ratio. Delivers noticeable flavor complexity and extensibility.
Using Preferments in the Lab
You can calculate exact day-before preferment batch weights directly in our Lab tools:
- Use the Preferment Calculator to calculate exact flour, water, sugar, and yeast weights for any batch size.
- Apply your preferment into your full recipe using the Dough Lab calculator.