Poolish with Manitoba and Spandoni · 75% · 65 hours
Poolish · 65 timar
Flour types
- Caputo Manitoba Gold
- Spandoni Mill Type 1
Method
30% poolish.
Flour blend: 77% Caputo Manitoba Oro and 23% Molino Spandoni Tipo 1.
Hydration 75%, fermentation 65 hours.