Biga with Manitoba, Integrale and Saccorosso · 72% · 50 hours
Biga · 50 timar
Flour types
- Caputo Manitoba
- Whole wheat
- Saccorosso
Method
40% Caputo Manitoba, 10% Integrale and 50% Saccorosso.
Biga, 72% hydration and 50 hours of fermentation.
Biga · 50 timar
40% Caputo Manitoba, 10% Integrale and 50% Saccorosso.
Biga, 72% hydration and 50 hours of fermentation.