Pull on the Lopphavet
Ingredients
- Jerusalem artichoke puree
- Scream
- Chorizo
- Jerusalem artichoke chips
- Pecorino Romano
- Basil
Method
Use Jerusalem artichoke puree as a base with skrei, chorizo and Jerusalem artichoke chips. Top with pecorino romano and basil.
The dough: Biga med Piantoni, Integrale og Saccorosso · 75 % · 48 timar
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Wholemeal Caputo
- Caputo Saccorosso
Method
30% Molino Piantoni LG, 30% Caputo Integrale og 40% Caputo Saccorosso.
Biga, 75% hydrering og 48 timar fermentering.