Biga with Piantoni and two Petra flours · 75% · 50 hours
Biga · 50 timar
Flour types
- Piantoni Mill LG
- Petra 3 Type 1
- Petra 8610 Semolina
Method
40% Piantoni LG, 55% Petra 3 Tipo 1 and 5% Petra 8610 Semola.
Biga with 75% hydration and 50 hours of fermentation.