sPANICopita
Ingredients
- sour cream
- Pass
- Mozzarella
- Spinach
- Potato
- Olive tapenade
Method
Mix crème fraîche and feta into the sauce. Top with mozzarella, spinach, potato and olive tapenade.
The dough: Biga with Piantoni, Nuvola and emmer · 72 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Caputo Super Cloud
- All the time
Method
Flour blend: 40% Molino Piantoni LG, 50% Caputo Super Nuvola and 10% emmer.
Biga, 72% hydration and 48 hours fermentation.