Beet for beet
Ingredients
- sour cream
- Mozzarella
- Gulbet
- Iron bet
- Polkabet
- Chèvre with wild garlic
- Pepper
- Rosemary
- Stone mushroom powder
- Honey
- Walnuts
Method
Top with crème fraîche, mozzarella, beets, goat cheese, pepper, rosemary and porcini mushroom powder. Bake at 410°C in Effeuno. Use honey and walnuts as topping.
The dough: Biga with Manitoba and Petra 3 · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
Method
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 3 Tipo 1.
Hydration 72%, fermentation 48 hours.