Direct dough with four flour types · 72% · 30 hours
Direkte · 30 timar
Flour types
- Petra 8610 Semolina
- Wholemeal Caputo
- Caputo Saccorosso
- Caputo Pizzeria
Method
15% Petra 8610 Semola, 8% Caputo Integrale, 8% Caputo Saccorosso and 69% Caputo Pizzeria.
Direct dough, 72% hydration and 30 hours fermentation.