Biga with Petra and Manitoba · 72% · 60 hours
Biga · 60 timar
Flour types
- Caputo Super Cloud
- Petra 0102
- Wholemeal Manitoba
Method
30% Caputo Nuvola Super, 65% Petra 0102 and 5% Manitoba integrale.
Biga dough, 72% hydration and 60 hours fermentation.
Biga · 60 timar
30% Caputo Nuvola Super, 65% Petra 0102 and 5% Manitoba integrale.
Biga dough, 72% hydration and 60 hours fermentation.