Matcha latte with pumpkin spice
Ingredients
- Ricotta
- Matcha
- Mascarpone
- Pumpkin spice
Method
Spread ricotta with matcha. Bake at 435°C in Effeuno. Top with mascarpone mixed with pumpkin spice after baking.
The dough: Direct dough with semolina and whole wheat · 72% · 50 hours
Direkte · 50 timar
Flour types
- Caputo Saccorosso
- Petra 8610 Semolina
- Wholemeal Caputo
Method
Direct dough with 70% Caputo Saccorosso, 15% Petra 8610 Semola and 15% Caputo Integrale.
Hydration 72%.
Fermentation 50 hours.