Poolish med Piantoni, Nuvola, Saccorosso og emmer · 70 % · 48 timar
Poolish · 48 timar
Flour types
- Piantoni Mill LG
- Caputo Super Cloud
- Caputo Saccorosso
- Emmer from Volda Mylne
Method
Poolish dough with 30% Piantoni LG, 30% Caputo Super Nuvola, 30% Caputo Saccorosso and 10% emmer.
Hydration 70%.
Fermentation 48 hours.