Pakora 1.0
Ingredients
- San Marzano Tomatoes
- Milk cream
- Pakora
- Olive oil
Method
Top with tomato, fior di latte, pakora and olive oil. Fry at 430°C in Effeuno.
The dough: Biga with Nuvola Super and Petra 0102 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 0102
Method
Biga dough with 30% Caputo Nuvola Super and 70% Petra 0102.
Hydration 75%.
Fermentation 48 hours.