Bread ???? butter ???? and jam ????
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????Fitporn https://fitporn.com code Fitlovers ???? Gymbeam: https://gymbeam.it code Fitlovers5 ✅ FOLLOW US ✅ ~ Instagram - / 2foodfitlovers ~ TikTok - https://vm.tiktok.com/ZMLPpVbC1/ ~ Amazon - https://www.amazon.it/shop/2foodfitlo... See you next video, Raf & Cate ❤️ True happiness is waking up and finding warm bread freshly baked, made by Raf has even more value ???? this is true love ???? ❤️ Leave a like to support us and save the recipe ???? For 4 small loaves or 2 medium ????For the biga: -1kg strong flour (suitable for bread, focaccia, pizza, etc.) -550ml water -10g fresh yeast (5 dry) Refreshment: -200ml water -20g salt -20ml oil -10g diastatic malt (optional, for a more golden crust) and a little help in leavening) Decoration as desired (we use peanut butter and raspberry jam) Procedure Dissolve the yeast in 275ml water, add the flour and mix the biga ingredients in a messy way in a low, wide container, you will get a rough and loose dough. Cover with cling film, prick with a fork and leave in the fridge for 24 hours. Take the biga, add the first 50ml of water, any malt and start kneading by hand or with a planetary mixer (or even with a blender and special blades ), once absorbed add salt, remaining water and oil. Make a round of folds on the work surface, wait 10 minutes, repeat the operation and put everything in an airtight container or with cling film, until doubled in size (about 3 hours). Divide the dough into 2 or 4 equal parts and fold it as in the video, then transfer the loaves into bread baskets (or bowls with a tea towel and plenty of flour on the base to prevent them from sticking), cover, wait 30 minutes and leave in the fridge for at least 8 hours or overnight. Preheat the oven to 230 degrees (static) with a cup of boiling water inside, turn the loaf out onto baking paper, make a clean long cut on the surface (with a razor blade, cutter or very sharp knife) and cook in the oven for the first 25 minutes on the lowest shelf Remove the cup from the oven and cook for another 20 minutes at 180 degrees in the centre of the oven, then 15 minutes at 160 degrees with the vent open (if the crust darkens too much, put some silver paper on top)
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