Chicago with mushroom sauce
Ingredients
- sour cream
- Trumpet mushroom
- Porcini mushrooms
- Morel
- Milk cream
- Mushroom
- Truffle
Method
Make a mushroom sauce from crème fraîche, trumpet mushrooms, porcini mushrooms and morels. Fry at 270 °C in Effeuno.
The dough: Chicago-poolish with polenta · 65 % · 72 hours
Poolish · 72 timar
Flour types
- Caputo Cook
- Polenta
- Caputo Pizzeria
Method
Poolish dough with 10% Caputo Cuoco, 7% polenta and 83% Caputo Pizzeria.
Hydration 65%, fermentation 72 hours.