Biga with Saccorosso and Petra 0102 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Saccorosso
- Petra 0102
Method
Biga dough with 40% Caputo Saccorosso and 60% Petra 0102.
Hydration 75%, fermentation 48 hours.
Biga · 48 timar
Biga dough with 40% Caputo Saccorosso and 60% Petra 0102.
Hydration 75%, fermentation 48 hours.