The English
Ingredients
- sour cream
- Mustard
- Tarragon
- Whisky
- Vellagra cheddar
- Honey
Method
Mix crème fraîche with mustard, tarragon and a splash of whiskey. Top with cheddar and honey. Bake at 430°C in Effeuno.
The dough: Biga with Nuvola Super and Petra 3 · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 3 Type 1
Method
Biga dough with 30% Caputo Nuvola Super and 70% Petra 3 Tipo 1.
Hydration 70%.
Fermentation 48 hours.