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Honey Badger

Beklager, bildet er spist opp.

D.I.P. · 18/20

Ingredients

Method

Roast at 435°C in Effeuno.

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.