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INGREDIENTS: 500 g of flour 0 or 00 the same you use to make pizza, with a protein percentage of 10 to 12 500 g of re-milled durum wheat semolina 670 ml of water 25 g of salt YEAST; you can make the recipe using the yeast you prefer, I will indicate the dose for the different qualities. 150 gr of sourdough starter refreshed to 50% hydration or 120 gr of licoli or 70 gr of dehydrated sourdough starter or 15 gr of fresh brewer's yeast or 7 gr of dehydrated brewer's yeast SOME LINKS WHERE YOU CAN BUY THE BOOK: https://www.libreriauniversitaria.it/... https://www.lafeltrinelli.it/smartpho... https://www.amazon.it/dp/8827601287/r... https://www.unilibro.it/libri/f/autor... https://www.chefstefanobarbato.com/it... 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/ Music in 432 hz by Gerardo Capaldo / @gerrybozzio