Biga with Manitoba, sifted emmer and Pizzeria · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- The sieve emanates from Volda Mylne
- Caputo Pizzeria
Method
40% biga.
Flour mixture: 40% Manitoba Oro, 20% sifted emmer from Volda Mylne and 40% Pizzeria.
Hydration 70%, fermentation 48 hours.