PANE CON LIEVITO DI BIRRA E FARINA MULTICEREALI: una pagnotta ricca di semi e di gusto!

adv- Make a quick and easy rustic bread with multigrain flour. No sourdough starter, no biga, ready the same day. Step-by-step instructions for a soft-on-the-inside, crispy-on-the-out loaf, perfect for dinner. A recipe with brewer's yeast and a high level of hydration, yet accessible to everyone, for a bread rich in flavor and a lovely dark crumb. 🔶Info and collaborations: [email protected] 🔥Follow me on Instagram:   / forno_e_pietra   🍕Discover all the recipes: https://www.fornoepietra.it/ 375 g 00/0 flour (W300 or 13% protein) 125 g multigrain flour 3 g fresh brewer's yeast (1 g dry brewer's yeast) 375 g water 10 g salt Mix the flours with 345 g water. Knead quickly and let rest, covered, for 1 hour (autolysis). After kneading, fold the dough a few times on the work surface and place it in a bowl. Cover and let it rest for 30 minutes. Do two folds in the bowl, 30 minutes apart. Then transfer the dough to an oiled bowl and let it rise until 80% of its volume. Shape it into a loaf, place it in a proofing basket, and cover. Let it rise in the refrigerator for about 2 hours. Turn the dough onto a peel, score it, and bake. Bake in a conventional oven for 25 minutes at 240°C (475°F) on a baking stone with steam or in a covered pot, then for 30 minutes at 180°C (350°F) with the steam removed or the lid removed, and finally for 10 minutes at 140°C (275°F) with the door slightly ajar. Remove from the oven and let it cool on a rack. Amazon Affiliate Links 👉🏻THE EQUIPMENT I USE: SCALE 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 DOUGH PROOFING BASKET https://amzn.to/4eP8lkV BREAD CUTTER https://amzn.to/41YmqII PIZZA STONE https://tidd.ly/44dAnUe REUSABLE PARFUMING PAPER https://amzn.to/3WbBqiZ PERFORATED PEEL https://amzn.to/4isxoeQ OVEN GLOVES https://amzn.to/4bvMDkq PYREX POT https://amzn.to/3zKqTT1