Poolish with Manitoba, Saccorosso and Emmer · 70 % · 67 hours
Poolish · 67 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
- Emmer from Volda Mylne
Method
Poolish 30%, hydration 70%, fermentation 67 hours. 30% Caputo Manitoba Oro, 40% Caputo Saccorosso and 20% emmer.