Homemade Bread, Ciabatte or Francesini

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Chef Stefano Barbato

Published on Apr 20, 2020
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#bread #homemadebread #ciabatta INGREDIENTS: Quick leavening possible ONLY with brewer's yeast, 500 g of flour 0 (medium strength 11/12 Proteins) 350 g of warm water 25/28 degrees 10 g of fresh brewer's yeast or alternatively 3 g of dehydrated brewer's yeast 8 g of salt 3 g of malt or alternatively a teaspoon of sugar SLOW LEAVENING with brewer's yeast 500 g of flour 0 (medium strength 11/12 Proteins) 350 g of water at room temperature 5 g of fresh brewer's yeast or alternatively 1.5 g of dehydrated brewer's yeast 8 g of salt 3 g of malt or alternatively a teaspoon of sugar WITH MOTHER YEAST (slow leavening with passage in the fridge) 50 G of mother yeast refreshed to 70% hydration ... 11/12 Protein) 350 g of water at room temperature 8 g of salt 3 g of malt or alternatively a teaspoon of sugar WITH DEHYDRATED MOTHER YEAST (slow leavening with passage in the fridge) 35 GR of DEHYDRATED mother yeast 465 g of flour 0 (medium strength 11/12 Protein) 350 g of water at room temperature 8 g of salt 3 g of malt or alternatively a teaspoon of sugar Sandwich with Salami, Onion and Peppers, classic 3 am sandwich • Sandwich with Salami, Onion and Pepper... Sandwich with Salami, Friarielli and Provola • Sandwich with Salami, Friarielli and Pr... Sandwich with Tuna Porchetta - SEAFOOD SALAMI • Sandwich with Tuna Porchetta - SEAFOOD SALAMI... to subscribe to the channel, click here / @chefstefanobarbato From today, you can buy the personalized apron with my logo and your name at this link https://www.chefstefanobarbato.com/it... ❤NEW VIDEOS EVERY WEEK ★ SUBSCRIBE / chefstefanobarbato ★ FACEBOOK YT CHANNEL / chefstefanobarbato ★ INSTAGRAM / chef_stefano_barbato ★ TWITTER / barbatostefano ★ FB / st.barbato ★ WEB SITE http://www.chefstefanobarbato.com/

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