Biga and poolish

I've seen a few posts praising Julian's biga and poolish recipe so I thought I woukd try it out…

https://youtu.be/ColMkOE1hxY?si=zQGoKWRXZ5q0wSuI

I did scale it for 5 dough balls, and since I love to use some sourdough, I decided to replace the dry yeast in the poolish with 60 grams of starter ( also adjusted the flour and water to compensate). I used a 70/30 blend of Caputo Pizzeria and Nuvola Super.

Quite pleased with the result. The crust simply melts in your mouth!