TEGLIA ROMANA SUPER CROCCANTE NEL FORNO DI CASA - UN VIDEO PIENO DI SEGRETI 😉 (anche per l'estate)

⚙️🔧 ATIM transformable kitchen solution: Youtube@Atimspa_official Web https://www.atimspa.com 📸 Follow me on Instagram: https://bit.ly/3cvfLK1 📩 For info and collaborations: [email protected] 🛒 What I use in this video: ✅ Pyrex glass container: https://amzn.to/2RkO9RQ ✅ Large glass container: https://amzn.to/3eUJe2s ✅ Imetec 500W mixer: https://amzn.to/3eYE3Pb ✅ Precision scale: https://amzn.to/373ScpQ ✅ Airtight proofing container: https://amzn.to/33tkitR ✅ 30x40 aluminum baking tray: https://amzn.to/3zPgiky ✅ Oven glove: https://amzn.to/3tp74rV ---------------------------------------------------------------------------------------------------------------------------------------------- For two 30x40 cm baking pans: 550 g "0" or "00" flour (W320/340) 50 g re-milled semolina flour 50 g whole wheat flour 520 g water (divided into two parts: 390 g and then 130 g) 4.5 g fresh yeast 16 g salt