Biga with Nuvola, Saccorosso and two Petra flours · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Caputo Saccorosso
- Petra 0102
- Petra 8610 Semolina
Method
Biga dough with 20% Caputo Nuvola Super, 20% Saccorosso, 50% Petra 0102 and 10% Petra 8610 Semola.
Hydration 72%, fermentation 48 hours.