Winter warmer
Ingredients
- Jerusalem artichoke
- sour cream
- Butter
- Flute
- Milk cream
- Parsnip
- Parsley root
- Celery root
- Iron beet puree
- Honey
- Walnuts
Method
Make Jerusalem artichoke puree with crème fraîche, butter and whipped cream. Top with fior di latte, root vegetables and beetroot puree. Roast at 430°C in Effeuno and top with honey and walnuts.
The dough: Biga with Nuvola Super and Petra 0102 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 0102
Method
Biga dough with 30% Caputo Nuvola Super and 70% Petra 0102.
Hydration 75%.
Fermentation 48 hours.