Biga with Manitoba, emmer and Pizzeria · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- All the time
- Caputo Pizzeria
Method
40% Manitoba Oro, 10% emmer and 60% Pizzeria.
Hydration 70%, fermentation 48 hours.
Biga · 48 timar
40% Manitoba Oro, 10% emmer and 60% Pizzeria.
Hydration 70%, fermentation 48 hours.