Spanish pita with goat's feta
Ingredients
- Quark
- sour cream
- Whey
- Milk cream
- Goat's cheese
- Sautéed spinach
- Kalamata olives
- Limoncello-balsamic
Method
Roast at 435°C in Effeuno. Finish with limoncello-balsamic after roasting.
The dough: Biga with semolina · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
- Caputo Saccorosso
Method
Biga dough with 30% Caputo Nuvola Super, 20% Petra 8610 Semola and 50% Caputo Saccorosso.
Hydration 72%.
Fermentation 48 hours.