Biga with Manitoba and Petra 0102 · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 0102 Type 1
Method
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 0102 Tipo 1.
Hydration 70%, fermentation 48 hours.
Biga · 48 timar
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 0102 Tipo 1.
Hydration 70%, fermentation 48 hours.