BAGUETTE, PANE CROCCANTE E PIENO DI BOLLE, le migliori fatte in casa, senza planetaria | DZ

The baguette is the queen of French breads and undoubtedly one of the most popular in the world for its deliciousness and versatility. In this video, you'll find the recipe for a spectacular result that's both quick and easy. In this case, I've decided to offer a more practical version using brewer's yeast. #baguette #bread #france ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) ✨ CLICK ON THE LINK (takes you directly to the recipe) ✨ https://www.davidezambelli.com/ricett... - ... https://www.lafeltrinelli.it/po-piu-s... 13nDOMt89G-F0lXOeENDdK&gclid=CjwKCAjw68K4BhAuEiwAylp3kiWPijEmlsGbGf9mTYwhVAdQIKH09c8wxZ7EbHEkYbfAi3fVJaAfZRoCRwEQAvD_BwE IBS: https://www.ibs.it/po-piu-su-mia-cuci... University Bookstore (20% discount): https://www.libreriauniversitaria.it/... The ingredients for this recipe are very few and simple. The dough only requires water, yeast, salt, and flour, and to be absolutely sure, I choose Petra. Petra is a company that produces extremely high-quality flours and which I've known for a long time thanks to my mother (who has always been a loyal customer). I can't tell you how happy I was when they asked me to collaborate with them for a whole year: I jumped for joy. It will be wonderful to tell you about their flour varieties throughout this time, and I'd start with the one I used to make this recipe: PETRA 0102 HP. Type "1" flour, partially from sprouted wheat. What they do with controlled sprouting is replicate the conditions wheat finds in the soil in terms of humidity and temperature. In this way, you could say they "fool" it into thinking it's in the field, so it begins its birth process, bringing to life a whole series of vital enzymatic activities that would otherwise remain dormant. It's a completely natural way to achieve a flour with better fermentation performance, without any additives. This results in lighter and more crumbly finished products. Not to mention the incredibly thin and crunchy crust of your products, truly exceptional. ✨ Below is the link to go directly to their shop and discover the entire world of PETRA: https://shop.farinaearte.it/it/ ✨ Returning to the recipe, I feel like I'm back in the days when I helped Christian make this type of bread in the kitchens of a hotel in Venice. I was an intern, and it was thanks to him that I learned how to make this delicious bread. I still remember that we had an appointment in the kitchen at 5:00 a.m., and we made the dough by hand, just as I wanted to teach you. We shaped them, which took a while because there were an average of 40, and once baked, the gigantic kitchen was filled with the intoxicating aroma that only baguettes can give off. The baguette is exquisite, fragrant, and with a texture that captivates both the eyes and the palate. Its crunchiness is enviable, and its melt-in-the-mouth interior keeps you constantly wanting more. It goes without saying that it's one of the most popular breads, even for fillings, and with butter, mustard, ham, and cheese, warmed just enough to melt, it's the ultimate delight in my opinion. I can assure you that this recipe is the definitive one. With at least 12 hours of rest, it will create incredible bubbles, even though the dough is made with brewer's yeast, and it will also be extremely easy to digest. Once cooked, you'll feel how light they are; the crust will make a constant clicking sound because it "sings," and the urge to try them while they're still piping hot will be unstoppable. But be sure to wait, otherwise the internal structure will be ruined by losing much of its moisture as the steam escapes, and they won't give you the same satisfaction. You'll see, once they're lukewarm, they'll be a whole different story, eaten plain or stuffed. I'll write all about the sourdough substitutions on the blog. See you next time, and happy bagette-making to everyone! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli #adv