NON LO LASCERETE PIU’! PANE GUSTOSO E CROCCANTE con prefermento o biga fredda

adv- Did you know you can make delicious, crunchy, and delicious homemade bread with a cold biga or a yeast-based pre-ferment? The soft, flavorful crumb of this loaf will amaze you. Perfect if you don't have sourdough starter. You'll never give up this recipe! 🔥Follow me on Instagram:   / forno_e_pietra   🍕Discover all the recipes: https://www.fornoepietra.it/ ALSO TRY: 👉🏻PAN PIZZA DOUGH WITH COLD BIGA    • IMPASTO PER PIZZA IN TEGLIA: RICETTA AD AL...   👉🏻ROUND PIZZA DOUGH WITH 100% COLD BIGA    • IMPASTO PIZZA 100% BIGA FREDDA: SAPORE INC...   For the pre-ferment 375 g Flour 0 W 300-350 190 g Water 4 g Fresh Brewer's Yeast (2 g dry yeast) For the dough 125 g Type 1 Flour 190 g Water 12 g Salt The day before baking, prepare the cold biga. Let it sit at room temperature for 2 hours in winter and 60 minutes in summer. Then refrigerate for another 20-22 hours. Knead the dough, adding the preferment to the other ingredients. After 30 minutes, roll out the dough on a damp surface, or fold it in a bowl. After 30 minutes, fold it in a bowl. Repeat after another 30 minutes. Place in a container and let it rise until just under doubled in size. Turn the dough out onto a little semolina and shape it into a loaf. Transfer to a proofing basket and refrigerate for about 2 hours. Check to see if the bread is ready even before 2 hours by testing it with your finger. Preheat the oven to 250-230 degrees Celsius (480-450 degrees Fahrenheit) with a baking stone/griddle/drip tray or pot in the lower third of the oven. Place an empty baking sheet at the bottom of the oven if baking uncovered. Transfer the bread to the freezer until the oven reaches temperature. Turn it out onto a peel, score the bread, and bake immediately. Bake on the CONVENTIONAL setting for 25 minutes at 250-230 degrees Celsius, pouring plenty of water onto the baking sheet for baking on a stone or a baking tray, or cover the pot with a lid. Remove the steam or lid and continue baking in increments. Mine is 200 degrees Celsius for 10 minutes, then 180 degrees Celsius for 15 minutes, and finally 140 degrees Celsius with the oven turned off for 10-15 minutes. Remove from the oven and let cool on a wire rack. Amazon Affiliate Links 👉🏻THE EQUIPMENT I USE: PRE-FERMENTED FLOUR https://amzn.to/3ELdcGf TYPE 1 FLOUR https://amzn.to/3XdcCr1 SCALES https://amzn.to/4bPzuD5 SPATULA https://amzn.to/3VPlRMo STEEL PASTRY BOARD https://amzn.to/3VbBz4h TAROCCO https://amzn.to/4kJju9N CONTAINER https://amzn.to/4h33DjL PROOFING BASKET https://amzn.to/4eP8lkV BREAD CUTTER https://amzn.to/41YmqII FIREBREAD STONE https://amzn.to/3YYWOZE REUSABLE PARFUM PAPER https://amzn.to/3WbBqiZ PERFORATED SHOVEL https://amzn.to/4isxoeQ OVEN MITTS https://amzn.to/4bvMDkq PYREX POT https://amzn.to/3zKqTT1