Just another Bruschetta
Ingredients
- Extra virgin olive oil
- Ice cubes
- Basil
- Plum tomatoes
- Burrata
Method
Add extra virgin olive oil to the dough and use ice cubes to keep the bottom flat while baking. Bake at 410°C. Add basil, plum tomatoes, good olive oil and burrata after baking. Add a pinch of Maldon salt and freshly ground pepper just before serving.
The dough: Biga with Manitoba and Petra flour · 75% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra Type 1
- Petra 0102
Method
30% Caputo Manitoba Oro, 30% Petra Tipo 1 and 40% Petra 0102.
Biga, 75% hydration and 48 hours of fermentation.