01. Biga 09.11.26
Biga · 44 timar
Flour types
- Caputo Manitoba Gold
- Norwegian Ancient Grain Organic Final Emmer
- Caputo Semolina
- Petra 0102
Method
Biga 40%, made with Caputo Manitobo Oro.
10% Semolina
10% Emmer
40% Petra.
Biga 20h.
Salt: 2.8%
Yeast: 0.4%
Olive oil: 2%
72% Hydration
24h cold proofing.