Biga with Piantoni, two Caputo flours and emmer · 70 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Caputo Super Cloud
- Caputo Saccorosso
- Emmer from Volda Mylne
Method
30% Piantoni LG, 30% Super Nuvola, 30% Saccorosso and 10% emmer from Volda Mylne.
Biga, 70% hydration and 48 hours fermentation.