Team Sorbillo
Ingredients
- Runoff from stracciatella di bufala
- Milk cream
- Campolongo scamorza
- Gruyère
- Pineapple
- Brown sugar
- Chili
Method
Use the drippings from stracciatella as a base. Top with fior di latte, scamorza, Gruyère and pineapple with brown sugar and chili.
The dough: Biga with Manitoba, Saccorosso and Petra 3 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
- Petra 3 Type 1
Method
40% biga. 45% Manitoba Oro, 20% Saccorosso and 40% Petra 3 Tipo 1.
Hydration 75%, fermentation 48 hours.