Walnuts with chèvre
Ingredients
- Quark
- sour cream
- Whey
- Milk cream
- Goat
- Pickled walnuts
- Chop walnuts
Method
Use quark, crème fraîche and whey as a sauce. Top with fior di latte, chèvre and pickled walnuts. Roast at 435 °C in Effeuno, and add chopped walnuts afterwards.
The dough: Biga with semolina · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
- Caputo Saccorosso
Method
Biga dough with 30% Caputo Nuvola Super, 20% Petra 8610 Semola and 50% Caputo Saccorosso.
Hydration 72%.
Fermentation 48 hours.