Pzzkllktvt.

Butter Margherita

Beklager, bildet er spist opp.

D.I.P. · 15/20

Ingredients

Method

Roast with tomato butter sauce, basil and fior di latte at 430°C in Effeuno. Top with parmesan after roasting.

The dough: Biga with Petra · 70% · 48 hours

Biga · 48 timar

Flour types

  • Caputo Super Cloud
  • Petra 0102

Method

Biga dough with 30% Caputo Nuvola Super and 70% Petra 0102.

Hydration 70%, fermentation 48 hours.