Iberian pata negra
Ingredients
- Strianese San Marzano tomato sauce
- Milk cream
- Iberian pata negra
The dough: Poolish with Manitoba and Cuoco · 70% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
Method
30% poolish.
Flour blend: 30% Manitoba Oro and 70% Cuoco.
Hydration 70%, fermentation 72 hours.