SALE nell’impasto: tutto quello che devi sapere. Le basi della panificazione

#pizza #bread #salt #dough I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW Discount on a countertop spiral mixer: MYBABYPIZZACHEF Best models at: hammersud.com Basics of Bread Making Playlist:    • Teoria di base sugli impasti: Le basi dell...   You can support the channel by subscribing to AMAZON PRIME: http://www.amazon.it/provaprime?tag=A... Want to improve your pizza making skills or explore the magic of homemade pizza? I offer personalized courses and consultations for enthusiasts of all levels and industry professionals. Contact me to find out more: [email protected] 🤝 Collaborations and Partnerships: Are you interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From a pizza peel to a laser thermometer, I've selected the best equipment for you: https://amzn.to/3JQS2st In this video, we talk about a fundamental ingredient for any dough: salt. We'll look at its main functions in pizza and bread dough: from adding flavor to controlling the gluten structure, to the texture of the final product and managing leavening. We'll also address a very common question: are there better types of salt for homemade pizza or homemade bread? The answer will surprise you. Finally, I'll explain when it's best to add salt to the dough: at the beginning, in the middle, or at the end, and how this affects the final result. A clear and comprehensive video for those who want to improve their homemade pizza and bread dough with greater awareness. Video chapters: 00:00 Let's talk about salt and its effects on dough 01:00 Which salt is best to use? 02:12 The role of salt in dough 03:52 How much salt should I add to my dough? 05:34 Factors that influence the salt concentration in dough 09:00 When should I add salt to dough? 15:50 Final considerations