Bow II
Ingredients
- Whipped cream flute
- Cooked ham
- Mozzarella
- Mashed potatoes
- Blow
- Parmigiano Reggiano DOP
Method
Top with whipped cream, cooked ham, mozzarella, mashed potatoes, Bufar and parmesan. Roast at 410 °C. Mashed potatoes pressed with a potato press.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.