IL MIO PANE ESPLOSIVO

INGREDIENTS 300 g plain flour 200 g multi-grain or five-grain flour 150 g refreshed and doubled sourdough starter, or 12 g fresh brewer's yeast, or 7 g dry brewer's yeast 380 ml water at room temperature 12 g fine salt #sourdough #leavened #sourdough #naturalleavening #leavening #baking #crunchy #alveoli #whiteart #flours #passion #love #foodblogger #foodpom #tizianamaniinpasta #pugliese #puglia #pugliafood #apulia #taste #fragrance #bakedproducts #flavor INGREDIENTS 300 g plain flour 200 g multi-grain or five-grain flour 150 g refreshed and doubled sourdough starter, or 12 g fresh brewer's yeast, or 7 g dry brewer's yeast yeast 380 ml water at room temperature 12 g fine salt INGREDIENTS 300 g of white flours 200 g of multi-grain flours or five-grain flours 150 g of fresh and double beer, or 12 g of fresh beer, or 7 g of dry beer 380 ml of water at room temperature 12 g of fine sel INGREDIENTS 300 g of common harina 200 g of whole wheat or five cereals 150 g of reactivated and duplicated mother dough, or 12 g of fresh cerveza levadura, or 7 g of dry cerveza levadura 380 ml of water at room temperature 12 g of salt fine ZUTATEN 300 g Weizenmehl (Type 405) 200 g Mehrkorn- oder Fünfkornmehl 150 g aufgefrischter und verdoppelter Sauerteigstarter oder 12 g frische Bierhefe oder 7 g Trockenhefe 380 ml Wasser (Zimmertemperatur) 12 g fine Salz