Biga with Piantoni and two Petra flours · 75% · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Petra 0102
- Petra 5072
Method
40% Molino Piantoni LG, 30% Petra 0102 and 30% Petra 5072.
Biga, 75% hydration and 48 hours fermentation.
Biga · 48 timar
40% Molino Piantoni LG, 30% Petra 0102 and 30% Petra 5072.
Biga, 75% hydration and 48 hours fermentation.