Baltic ice breaker
Ingredients
- Whipped cream flute
- Cottage cheese
- Smoked bacon
Method
Top with whipped cream, quark and smoked bacon. Bake at 410 °C.
The dough: Biga with Petra 3, semolina and Saccorosso · 70 % · 50 hours
Biga · 50 timar
Flour types
- Petra 3
- Petra 8610 Semolina
- Caputo Saccorosso
Method
Hydration 70% and fermentation 50 hours. 40% biga, 20% Petra 3, 10% Petra 8610 Semola and 30% Caputo Saccorosso.