PANE VELOCE CON LIEVITO DI BIRRA SECCO

INGREDIENTS: 250 g ground semolina 250 g multigrain flour 300 ml water at room temperature 20 ml olive oil or seed oil 7 g dry yeast, or 12 g fresh yeast, or 150 g refreshed and doubled sourdough starter 12 g fine salt #bread #loaf #loaf #leavened #brewer'syeast #salento #salentina #flavor #puglia #pugliese #aperitif #antiquity #apericena #apulia #flours #leavening #multigrain #semolina #simple #quick #processing #dough #flavor #slice #sliced ​​#tizianamaniinpasta #foodblogger #food INGREDIENTS: 250 g ground semolina 250 g multigrain flour 300 ml water at room temperature 20 ml olive oil or seed oil 7 g dry yeast, or 12 g fresh yeast, or 150 g sourdough starter, refreshed and doubled in size 12 g fine salt INGREDIENTS: 250 g of fine semoule 250 g of multi-grain flours 300 ml of water at room temperature 20 ml of olive oil or pépins oil 7 g of dry levure, or 12 g of fresh levure, or 150 g of levure, fresh and double volume 12 g of fine sel INGREDIENTS: 250 g of milled semolina 250 g of multigrain harina 300 ml of water at room temperature 20 ml of olive oil or seeds 7 g of levadura dry, or 12 g of fresh dough, or 150 g of mother dough, chilled and with double volume 12 g of fine salt ZUTATEN: 250 g Hartweizengrieß 250 g Mehrkornmehl 300 ml Wasser (Zimmertemperatur) 20 ml Olivenöl or Pflanzenöl 7 g Trockenhefe oder 12 g Frischhefe oder 150 g Sauerteigstarter (aufgefrischt und verdoppelt) 12 g fine Salz