Return of the great pumkin
Ingredients
- Reduced Ciao San Marzano
- Pass
- Sage
- Grass cart
- Arugula
Method
Use reduced tomato sauce as a base and top with feta, sage and pumpkin. Roast at 420°C in Effeuno and finish with arugula.
The dough: Biga with Manitoba, Petra 3 and semolina · 72 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
- Petra 8610 Semolina
Method
40% biga.
Flour mixture: 40% Manitoba Oro, 40% Petra 3 Tipo 1 and 20% semolina.
Hydration 72%, fermentation 48 hours.