Rhubarb and apple
Ingredients
- Fresh cream 18%
- Milk cream
- Ricotta
- Rhubarb
- Apple
- Extra virgin olive oil
- Thyme
Method
Top with crème fraîche, fior di latte, ricotta, rhubarb, apple and olive oil. Finish with thyme. 50% biga, 50% Manitoba Oro and 50% Nuvola Super, with 75% hydration.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.