Il SEGRETO per un Impasto Pane Digeribile è la FARINA! 95% Biga e 80% Idratazione del Maestro Paolo

🚨 Want to learn directly with Maestro Paolino? Send an email to [email protected] or write to us on Whatsapp at +393792829195 Subscribe to our new Telegram channel! https://t.me/greatalyfood ▶▶ ACTIVATE SUBTITLES [CC] ◀◀ 00:00 What you will see in this video 01:00 Explanation of biga characteristics 02:22 Preparation and doses of ingredients for the second phase 04:46 Putting ingredients in the mixer 07:34 Extracting dough from the mixer 08:52 Dough folds 09:13 Leavening explained well 09:45 Doughs used by Maestro Paolino 10:09 Dividing bread dough 13:29 Leavening after dividing 13:46 Story of Maestro Paolino 14:30 Putting the small loaves in the oven 16:16 Better a wood-fired or electric oven? 16:36 The bread is taken out of the oven 17:14 Cutting the bread (super crispy) and other bread taken out of the oven 19:04 Maestro's super stuffed sandwich In this video, we take you to the heart of artisanal bread making, where 95% biga, fine flours and technique meet over 30 years of experience. Discover all the secrets to obtain a perfect dough, hydrated to 80%, with dry yeast, lactic ferment and a blend of 7 cereals signed by Mulino Moras. You will see up close: 👨‍🍳 The dough 📐 The precise doses and technical explanations 🔥 The tricks for a perfect bulk fermentation 🧠 The advice of someone who has brought his knowledge all over the world: America, Brazil, France, Germany… 🎶 And yes, "listen how it sings" the freshly baked bread! ✨ Stay until the end to see the result: a beautiful, light, crunchy and fragrant bread, made with love and knowledge. 📍 If you love real bread, this video is for you. 👇 Comment, subscribe and share with those who love to knead! 🔔 Stay until the end to see the final result: a bread that sings, crunches and smells of tradition.