RECIPE NOTES: Is li.co.li something wonderful? Is it a pain to start? Maybe, probably yes. But does it revolutionize your life? Also yes. Once you start it, the effort to maintain it is minimal and it gives you immense satisfaction. So either go around the bakers in the area and ask them to give you some, or make it from scratch. Here is the tutorial: https://panbrioche.com/come-fare-il-l... or • LIQUID MOTHER YEAST - ALL THE SECRETS... You can see which one you like best with if you do it in the summer, thanks to the warmer temperatures, it is likely that the yeast will "grow" more easily INGREDIENTS: 400g medium strength type 1 flour (13g protein) I used Uniqua Blu by Molino Dallagiovanna 300g water 100g sourdough starter 10g salt LINK BASKET KIT + RAZOR BLADES + TAROT: https://amzn.to/3NDNTnW LINK POT: https://amzn.to/3yfH8mG or https://amzn.to/3NIwBpQ LINK RECIPE WITH BEER YEAST: • NO-DOUGH BREAD WITH BEER YEAST... HOW TO REFRESH THE SOURDOUGH TO PROCEED WITH THE RECIPE I refresh it like this: 40g licoli (starter), 80g medium strength type 1 flour (the same I use for bread), 80g water. I dissolve the starter in the water, add the flour, mix to make it absorb completely, cover it just a little with a saucer (not hermetically) and let it mature until it has tripled in volume (this is where a tall, narrow container comes in handy, because it allows you to see its growth). I usually do it in the morning as soon as I wake up, it will be ready in about 4 hours (also depending on the temperature, if it's colder it will take a little longer BUT ALWAYS BASED ON THE VOLUME), so you can start baking around lunchtime/early afternoon. If you use solid sourdough, use 150g, obviously always mature and tripled in volume from the refreshment. LET'S TALK ABOUT TIMING: I prepared this video in the summer, so with 26-28 degrees at home. We like this because yeast LOVES warmth. If you make it in the winter, increase the timing by about twenty minutes, but in any case ALWAYS ALWAYS ALWAYS AND ALMOST ONLY BASED ON VOLUME. There are 39535803 variables in bread making, so you have to try and try again, know your temperatures, flours, yeast, etc. etc. If I gave you a mathematical formula for timing and temperatures for bread, well, I'd be lying. Depending on the state of the yeast, the temperatures, your manual skill, you will always get different results. But that's the beauty of bread! Here's a GUIDELINE recap of the timing: I mix the flour, almost all the water and the sourdough. -REST about 1 hour (autolysis) I add the remaining water and salt -REST 30 min. Approximately Lamination-REST 40 min. / 1h (If it's hot like summer, like 28 degrees, 40 min, otherwise even 1 hour)First round of folds - REST 40 min. / 1h (If it's hot like summer, like 28 degrees, 40 min, otherwise even 1 hour)Second round of folds - REST 40 min. / 1h (If it's hot like summer, like 28 degrees, 40 min, otherwise even 1 hour)Pre-shaping - REST 20 min. / 40 min.Shaping - FRIDGE for 16h Cooking: preheat the static oven with the pan inside to the highest possible temperature, put the bread in the oven and cook it for 20 min. with the lid on, lower the temperature to 220 degrees and cook for another 25-30 minutes without the lid. Let it cool for at least 1.30h. Try it, let me know Bye