SEGRETI E CONSIGLI PER UN PANE ALVEOLATO FATTO IN CASA

In the video, you'll find lots of secrets and tips for super-alveolated, homemade bread! Proofing basket: https://amzn.to/3pgxM3E Baking stone: https://amzn.to/3749Ief Wooden-handled blade: https://amzn.to/370itWD Razor blades: https://amzn.to/3pgyaz8 Steel blade: https://amzn.to/2LIzfCf A good book: https://amzn.to/3b2s28u RECIPE AND METHOD: Ingredients: 460g flour (type 0 + spelt) 310g water 11.5g salt 2g ldbf Leave for approximately 24 hours, 12-13 of which in the refrigerator. Knead with a spiral, without creating a too-tender rope. Close with folds and rounds on the counter. First leaven for two hours at room temperature, then refrigerate for 12 hours. Remove from the refrigerator, pre-shape after half an hour. After about 45 minutes, shape and place in the basket for the second leavening. Once doubled in size, transfer to a peel, cut, and bake. Baking: 230°C for 18-20 minutes with steam. 200°C for 15-20 minutes 170°C for 15-20 minutes, with the last 10 minutes in a draft.