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[IEatPizzaByThePie]

I know using a pre-ferment is good for making a quick dough, but is there any other advantage to using a pre-ferment?
If I take my 3-day dough recipe and use some of the flour and water to make a preferment first, then continue the recipe as normal for 3 days refrigerated, will there be better flavor?

[Pete-zza]

I know using a pre-ferment is good for making a quick dough, but is there any other advantage to using a pre-ferment?
If I take my 3-day dough recipe and use some of the flour and water to make a preferment first, then continue the recipe as normal for 3 days refrigerated, will there be better flavor?

Yes. You can read all about it at http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm. Another version of that article also appears at http://www.bakerconnection.com/artisanbaker/article_04.htm.

I also showed an example of how to use a preferment (sponge) for a cold fermentation application at Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,6515.msg62814.html#msg62814.

Peter

[Frankie G]

I believe that 10% biga (preferment) and a 2 day rise ... results in a perfectly delicious dough.

I am using a woodfired oven, and add no oil or sugar..  just high protein flour, biga, a little yeast and sea salt.