Mat Geita 2.0
Ingredients
- San Marzano Strianese
- Harissa
- Snowy fresh (goat cheese)
- Za'atar
- Lemon juice
- Mint leaves
- Crushed pistachio
- Pomegranate
The dough: Biga with Manitoba, emmer, semolina and Nuvola · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- All the time
- Petra 8610 Semolina
- Caputo Super Cloud
Method
50% Manitoba Oro, 10% emmer, 10% Petra 8610 Semola and 30% Super Nuvola.
Biga, 75% hydration and 48 hours fermentation.