Biga with Manitoba and Petra 3 · 70% · 45 hours
Biga · 45 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
Method
50% biga.
Flour mixture: 50% Manitoba Oro and 50% Petra 3 Tipo 1.
Hydration 70%, fermentation 45 hours.
Biga · 45 timar
50% biga.
Flour mixture: 50% Manitoba Oro and 50% Petra 3 Tipo 1.
Hydration 70%, fermentation 45 hours.