Bruscetta with burrata
Ingredients
- San Marzano Fountain
- Buffalo mozzarella
- Tomato
- Basil
- Burrata
- Balsamic
- Maldon-salt
The dough: Biga with Manitoba and Petra 3 · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
Method
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 3 Tipo 1.
Hydration 72%, fermentation 48 hours.