Fermentation Science
Pre-Ferments
Poolish, biga, and pâte fermentée — boost flavor and structure before you mix.
Overview
A pre-ferment is a head start. By fermenting a portion of your flour and water before the final mix, you build flavor, strengthen the dough, and improve keeping quality. Poolish is loose and wet — it adds extensibility and a sweet, wheaty aroma. Biga is stiff — it builds strength and a mild tang. Pâte fermentée is just old dough saved from a previous bake. Each one changes the character of your bread in specific, predictable ways. This page explains when to use each type, how to build them, and how to adjust your formula around them.
Watch
Pâte Fermentée Module
Watch on YouTubePoolish Module
Watch on YouTubeBiga Module
Watch on YouTubeLevain is Different
Watch on YouTubePre-Ferments: Architecture of Flavor
Watch on YouTubeThe Science of Starch: Why Japanese Milk Bread Stays Soft for Days
Watch on YouTubeRecipes
Classic French Batard with Pâte Fermentée(opens in a new tab)
PantryClassic Poolish Baguette(opens in a new tab)
PantryHenry's Paska Easter Bread(opens in a new tab)
PantryHot Cross Buns(opens in a new tab)
PantryRustic Italian Ciabatta(opens in a new tab)
PantrySandwich Bread with Pre-Ferment(opens in a new tab)
PantryAmerican Sandwich Bread with Sponge(opens in a new tab)
PantrySourdough Hot Cross Buns(opens in a new tab)
PantryTangzhong Sourdough Sandwich Bread(opens in a new tab)
PantryValentine's Zebra Bread(opens in a new tab)
PantryWhole Wheat Honey Milk Bread(opens in a new tab)
PantryWhole Wheat Pullman Loaf | Baking Great Bread at Home(opens in a new tab)
PantryRead
What Are Pre-Ferments? The 5 Methods Every Baker Should Know(opens in a new tab)
Baking Great Bread BlogWhy Wet Dough Terrifies Beginners (And Why It Shouldn't)(opens in a new tab)
Baking Great Bread BlogWhy Easter Is a Bread Holiday(opens in a new tab)
Baking Great Bread BlogHot Cross Buns at Home: History, Science, and Two Recipes You'll Actually Love(opens in a new tab)
Baking Great Bread BlogJapanese Milk Bread (Shokupan): The Softest Loaf You'll Ever Bake(opens in a new tab)
Baking Great Bread BlogThe Best Sourdough ↔ Yeast Recipe Converter for Home Bakers(opens in a new tab)
Baking Great Bread BlogHenry's Big, Gooey Cinnamon Rolls(opens in a new tab)
Baking Great Bread BlogHenry's Big, Gooey Cinnamon Rolls (24 Rolls)(opens in a new tab)
Baking Great Bread BlogCardamom-Infused Cinnamon Rolls with Yudane Method(opens in a new tab)
Baking Great Bread BlogHenry's Sandwich Bread using a Pre-Ferment(opens in a new tab)
Baking Great Bread BlogLearn
Introduction: Why Pre-Ferments Matter(opens in a new tab)
SkoolPâte Fermentée: The Original Pre-Ferment(opens in a new tab)
SkoolPoolish: The Art of Controlled Fermentation(opens in a new tab)
SkoolBiga: Strength, Structure, and Control(opens in a new tab)
SkoolModule 4: Sponge: The Flexible Pre-Ferment(opens in a new tab)
SkoolHow to Make Tangzhong (25g Flour + 75ml Milk)(opens in a new tab)
SkoolHow to make a Tangzhong(opens in a new tab)
SkoolRelated Topics
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