Three types of basil
Ingredients
- Cosacavaddu Fresco Ibleo
- Reduced tomato
- Cinnamon basil
- Lemon basil
- Classic basil
- Mozzarella
The dough: Biga with Piantoni, Petra and emmer · 70 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Petra 0102
- Emmer from Volda Mylne
Method
40% Piantoni LG, 50% Petra 0102 and 10% stone ground emmer from Volda Mylne.
Biga, 70% hydration and 48 hours fermentation.