ciabatte ricetta con poolish impasto a mano
Hand dough with preferment POOLISH 300 g strong flour W300 (I used Fatty multigrain) 300 g water 3 g compressed yeast (fresh) SEE YOU EVERY FRIDAY: Every Friday at 11 am LIVE on my Twitch space, In the Kitchen with Barbara / barbara6officina DOUGH: All the poolish 700 g type 1 flour (I used Miracolo Grassi) 500 g water 25 g salt 25 g extra virgin olive oil BAKING: In a preheated static oven at 250°C for 25-30 minutes If fan-assisted, lower the temperature by 20-30 degrees. Visit my blog https://www.officinacruscaurbana.com Subscribe to this channel to access the benefits: https://www.youtube.com/channel/UCpHK... Visit my Facebook page / cruscaurbana. . Join my Facebook group / offic. . Every Friday at 11 a.m. live on my space, In the Kitchen with Barbara / barbara6officina
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