Parmachio
Ingredients
- The San Marzano-tomatsaus Fountain
- Mozzarella
- Parma ham
- Pistachios
The dough: Poolish with Manitoba, Saccorosso and Integrale · 68% · 66 hours
Poolish · 66 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
- Wholemeal Caputo
Method
30% poolish.
Flour mixture: 30% Manitoba Oro, 40% Saccorosso and 30% Integrale.
Hydration 68%, with red wine vinegar.
Fermentation 33 hours at room temperature and 33 hours cold.