Direct Cuoco dough · 62% · 48 hours
Direkte · 48 timar
Flour types
- Caputo Cook
Method
Direct dough with Caputo Cuoco, 62% hydration and 48 hours of fermentation.
Direkte · 48 timar
Direct dough with Caputo Cuoco, 62% hydration and 48 hours of fermentation.