Biga produce too wet dough

[carmanon]

Hi group

I have good success with poolish made pizzas and foccasia, but not with biga.
Every time I make biga based foccacia or pizza it produce undeveloped and wet dough.
I really donf get it cause it's the same hydration precentage that can produce me very good dough in direct process, 
But with the same hydration with biga ...very bad dough

Any biga tips?
Maybe good recipe or video for biga based
Foccacia?

Thank you

[Arnaud]

No tips I am afraid.  But I have experienced this too.   The dough is undeveloped.

[Yael]

Hi group

I have good success with poolish made pizzas and foccasia, but not with biga.
Every time I make biga based foccacia or pizza it produce undeveloped and wet dough.
I really donf get it cause it's the same hydration precentage that can produce me very good dough in direct process, 
But with the same hydration with biga ...very bad dough

Any biga tips?
Maybe good recipe or video for biga based
Foccacia?

Thank you

Hi,

When I make both biga and poolish at the same time, it seems to me that poolish is wetter than biga...

The problem that may happen with biga is that you get lumps, meaning water is not evenly distributed (lump = parts with less water = other parts have more water).
When I make biga (and I just happen to have a biga dough waiting for me right now), I mix quite a relatively long time at second speed with my spiral mixer, so I'm sure I get rid of those lumps. When using the second speed and double hydration method (bassinage in French) you can even add more water.
There's a lot to read here: https://www.pizzamaking.com/forum/index.php?topic=58510.0