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Nduja ala collectives

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D.I.P. · 12/20

Ingredients

Method

Fry with 'nduja-mozzarella, basil and entrecôte at 415 °C in Effeuno. Add more basil after frying.

The dough: Biga with Nuvola, Saccorosso and two Petra flours · 72% · 48 hours

Biga · 48 timar

Flour types

  • Caputo Super Cloud
  • Caputo Saccorosso
  • Petra 0102
  • Petra 8610 Semolina

Method

Biga dough with 20% Caputo Nuvola Super, 20% Saccorosso, 50% Petra 0102 and 10% Petra 8610 Semola.

Hydration 72%, fermentation 48 hours.