Blue Pear Club
Ingredients
- Snowy
- sour cream
- Mozzarella
- Gorgonzola
- Pear
- Walnuts
- Agave syrup
Method
Mix Snöfrisk and crème fraîche. Top with mozzarella, gorgonzola, pear, walnuts and agave syrup. Bake at 410°C in Effeuno.
The dough: Biga with Piantoni, emmer and Nuvola · 75 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Emmer from Volda Mylne
- Caputo Super Cloud
Method
40% Molino Piantoni LG, 10% stone ground emmer from Volda Mylne and 50% Caputo Super Nuvola.
Biga, 75% hydration and 48 hours fermentation.