Cheese and pink pepper II
Ingredients
- Mozzarella
- Butter
- Holtefjell XO red cheese
- Pink pepper
Method
Fry with mozzarella at 420 °C in Effeuno. Have on butter, Holtefjell XO and pink pepper halfway through frying.
The dough: Biga with Piantoni LG and Petra 3 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Petra 3
Method
Biga dough with 40% Molino Piantoni LG and 60% Petra 3.
Hydration 75%, fermentation 48 hours.