Biga with Manitoba and Petra flour · 75% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra Type 1
- Petra 0102
Method
30% Caputo Manitoba Oro, 30% Petra Tipo 1 and 40% Petra 0102.
Biga, 75% hydration and 48 hours of fermentation.
Biga · 48 timar
30% Caputo Manitoba Oro, 30% Petra Tipo 1 and 40% Petra 0102.
Biga, 75% hydration and 48 hours of fermentation.