Poolish, Biga, Sponge, and Pâte Fermentée are all types of pre-ferments used in bread making.
A pre-ferment is a mixture of flour, water, and yeast that is allowed to ferment for a period of time before being added to the final dough. This allows for a longer fermentation period and can result in a more flavorful and complex bread.
Poolish is a type of pre-ferment that is equal parts flour, water, and yeast by weight. It is typically left to ferment for around 12 hours at room temperature before being added to the final dough.
Biga is another type of pre-ferment that is typically used in Italian breads. It is made with a lower hydration level (less water) than poolish and is left to ferment for a shorter period of time, usually around 8 hours.
Sponge is a type of pre-ferment that is similar to poolish and biga, but with a higher ratio of yeast to flour. It is typically left to ferment for a shorter period of time, usually around 4 hours.
Pâte fermentée is a type of pre-ferment that is made by taking a portion of the final dough, fermenting it overnight, and then using it to make the final dough the next day. This method allows for a longer fermentation period and can result in a more flavorful and complex bread.
Overall, pre-ferments are a way to improve the flavor and texture of bread by allowing the dough to ferment for longer periods of time, which can be done by adding a fermented starter to the final dough.