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Is there a reason not to use multiple types of preferment in the same dough?
The user wants to make a flavorful, two-loaf bread recipe that can be prepared and baked within six hours, suitable for weekly production. They have experience with preferments, particularly biga, and are considering using both a biga and a pâte fermentée in the same dough. They believe this combination would enhance flavor and texture by incorporating more pre-fermented dough. The user notes their cold ingredients and controlled environment allow for a six-hour final dough fermentation with instant yeast. They are seeking to know if anyone has tried this specific combination of preferments. The core question is whether using both biga and pâte fermentée would contribute distinct flavors and characteristics to the final bread. They wonder if the impact would be significantly different from simply doubling the quantity of a single preferment. The user is looking for anecdotal evidence or expert opinions on the potential benefits and outcomes of this approach. They are open to trying this in future baking sessions, as it's too late for the current week.
