Pane con lievito madre /STRONG / MISTO SEMOLA/incordato nel bimby

STRONG BREAD With dough kneaded in the Thermomix. #strong#panesemplicedimena#pane# (For those who wrote to me and asked how to avoid overheating the dough. This technique makes it quicker and the result is excellent. Try it in less than a minute and a half. And it works with all Thermomix models.) Mine is a little old, but I haven't changed it; the motor runs like a charm 😂 In my opinion, it's the best. A dough that can easily be made by hand or in a stand mixer.    • ♥️PANE STRONG /senza impasto PANE BUCOSO   The pot I use 👇 https://www.amazon.it/dp/B071J26HXM/r... For information on the cutter 👇 https://www.instagram.com/p/CCTKMFwAq... For this recipe I used: 400 g of fortified Type 0 flour 280/290 g of water 100 g of sourdough starter 10 g of salt (I used a level teaspoon of wholemeal) For those using sourdough starter 150 g of refreshed sourdough starter 350 g of strong flour The rest remains unchanged For those using brewer's yeast 450 g of flour 350 g of water 1 g of dry brewer's yeast Or 3 g of fresh yeast FOR THE SEMOLINA MIX 200 g of re-milled semolina (12/proreine) 200 g of bread flour (W 330) The rest The same for all 3 doses of yeast. If you're worried about cutting, for the second rise, The dough can stay in the freezer for up to an hour. And then turn on the oven. In colder weather, consider the second rise; it could take more than an hour. If you like, subscribe to the channel and share. Activate the bell on ALL. You'll receive notifications for every video I publish 🥰 BAKING During baking, the dough goes through several processes, two of which are: the formation of the crust and crumb, and the increase in volume. During baking, heating occurs gradually, obviously starting from the outer surface and reaching and concluding at the core (center). It's therefore necessary to create steam during the first 15/20 minutes of baking. Give the bread time to rise and develop optimally, preventing a crust from forming too quickly. BAKING ON Baking sheet or refractory. First rack. They should be heated together with the oven. Place a small saucepan or shallow baking sheet with a finger's breadstick of water on the bottom. Once the temperature reaches 250 degrees. Cut and bake. Leave the oven at 250 g for the first 15 minutes. Then lower the temperature to 200 g for 30 minutes. 180 g for 10 minutes. 140 g, fan assisted, 10-15 minutes. The pan should be removed after 20 minutes. Cook in a cast iron pot or Pyrex dish with a lid or a clay pot with a lid. We don't use the pan with water here. The right amount of humidity that forms in the pan during the first 20-25 minutes of cooking with the lid on will suffice. They should be heated together with the oven. On the first rack. Once the temperature reaches 250 g, Cut and bake. After 25 minutes, remove the lid and remove the parchment paper. Continue for another 25 minutes at 200g. Then I add 140g fan-assisted for 10-15 minutes. It goes without saying that cooking in a pan is a plus. 🥰 Once baked, during the cooling phase, it's advisable to place it on a rack or other surface so that it loses its internal moisture. Enjoy the dough💪.