Pâté and chestnuts
Ingredients
- Macadamiaemulsjon
- Milk cream
- Morel pate
- Kastanjar
The dough: Biga with Manitoba, Petra 3 and semolina · 76 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
- Petra 8610 Semolina
Method
40% Manitoba Oro, 40% Petra 3 Tipo 1 and 10% semolina.
Biga, 76% hydration and 48 hours fermentation.