Poolish with emmer · 70 % · 30 hours
Poolish · 30 timar
Flour types
- Caputo Saccorosso
- Caputo Pizzeria
- All the time
Method
Poolish dough with 30% Caputo Saccorosso, 60% Caputo Pizzeria and 10% emmer.
Hydration: 70%.
Fermentation: 30 hours.
Poolish · 30 timar
Poolish dough with 30% Caputo Saccorosso, 60% Caputo Pizzeria and 10% emmer.
Hydration: 70%.
Fermentation: 30 hours.