Poolish with Manitoba, Saccorosso, emmer and Criscito · 70 % · 55 hours
Poolish · 55 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
- All the time
- Caputo Criscito
Method
30% poolish.
Flour mixture: 30% Manitoba Oro, 50% Saccorosso, 15% emmer and 5% Criscito.
Hydration 70%.
Fermentation 55 hours.