Likku Beivi
Ingredients
- Viltsaus
- Almond potato
- Celery root
- Cheddar
- Reindeer tenderloin
- Fried Brussels sprouts
- Port wine marinated cranberries
Method
Top with venison sauce, almond potato, celery root, cheddar and reindeer tenderloin. Roast at 444 °C. Add roasted Brussels sprouts and port wine-marinated cranberries halfway through.
The dough: 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.