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Direct dough with Piantoni LG and Petra 5072 · 75 % · 50 hours

Beklager, deigen heva vekk.

Direkte · 50 timar

Flour types

Method

Direct dough with 30% Molino Piantoni LG and 70% Petra 5072.

Hydration 75%, fermentation 50 hours.