The Balls of the Lambs
Ingredients
- sour cream
- Milk cream
- Lamb meatballs
- Pass
- Ricotta cream with thyme
The dough: Poolish with Manitoba and Cuoco · 70% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
Method
30% poolish.
Flour blend: 30% Manitoba Oro and 70% Cuoco.
Hydration 70%, fermentation 72 hours.