The forest pinecone
Ingredients
- Ricotta sauce with wild mushrooms and morels
- Provola
- Sylta larch cone
- Thyme
- Rosemary
- Pink pepper
- Butter-fried chanterelle
- Deer fillet (after roasting)
The dough: Direct dough with semolina and whole wheat · 72% · 50 hours
Direkte · 50 timar
Flour types
- Caputo Saccorosso
- Petra 8610 Semolina
- Wholemeal Caputo
Method
Direct dough with 70% Caputo Saccorosso, 15% Petra 8610 Semola and 15% Caputo Integrale.
Hydration 72%.
Fermentation 50 hours.