00:00 INTRO 02:17 INGREDIENTS FIRST DOUGH 02:38 FIRST DOUGH 05:40 LEAVENING FIRST DOUGH 06:39 INGREDIENTS SECOND DOUGH 07:08 SECOND DOUGH 11:55 EPISODE OF STAGLIO FOLDS 13:45 PIRLATURA AND LEAVENING IN A PAN 14:58 CUTTING SCARPATURA 17:01 COOKING AND COOLING 17:17 STORAGE AND RESULT 18:01 CUTTING AND INTERNAL RESULT 18:55 FINAL AND GREETINGS ???? ORANGE PASTE RECIPE • Orange paste simple recipe without... ⭐️My video course on sourdough with all the downloadable video files here it is! ???????? https://www.udemy.com/course/il-lievi... ???? You can buy my live and well-refreshed solid sourdough at this link ???? https://www.ebay.it/itm/135284534480?... Recommended items: Petra 6384 flour https://amzn.to/3UzhtPc Rigid tall panettone baking cups https://amzn.to/3tLhLr7 Rigid low panettone baking cups https://amzn.to/3UP0ER8 Laser pyrometer https://amzn.to/3mvmP2s Panettone pin https://amzn.to/3O0Hk0x Double probe thermometer https://amzn.to/3V1rmGi Food bags suitable for 1kg panettone https://amzn.to/3UBQ0fA Diastatic malt powder https://amzn.to/3H8mUBy Spray vaporizer https://amzn.to/3VRWAzL Stainless steel bowls https://amzn.to/3bNiF0p Graduated container/jug for first dough https://amzn.to/3uRtDvv High temperature gloves https://amzn.to/3IfAt0G Stainless steel scale https://amzn.to/43QAnXM Precision scale https://amzn.to/3Lozw9z Bread cutting knife https://amzn.to/3RXcTK2 Stainless steel pastry board https://amzn.to/3cHJFir Important pH meter to control the pH of the dough and to determine when the yeast is ready for the first dough and to understand the acidity of yeasts and doughs u https://www.amazon.it/shop/artebianca... For suspensions suitable for large leavened so chocolate chips, candied fruit and much more you can take a look in this Amazon space where I searched for the possible for you https://amzn.to/47bg8VM Amazon shop https://www.amazon.it/shop/artebianca... ????Conversion for solid sourdough: 70g of yeast + 25g of water on the first dough ????If you really want to try with brewer's yeast (even if the result is not at all comparable) you can make a starter with brewer's yeast to replace the dose of sourdough in this case: 22 water / 45g flour / 1.5 active dry yeast or 4.5 g of fresh: 3/4h it has doubled and can be used instead of the sourdough to have an alternative. Then add 20g of water to the first dough Video for leavening cell… here's what you might need • DIY leavening cell for the... and using the following link to my Amazon shop for all the necessary materials https://www.amazon.it/shop/artebianca... Creating Licoli from water and flour • Creating Licoli from water and flour Subscribe to support the Arte bianca con Rita channel and the contents as well as unlocking additional features: / @artebiancaconrita ????Istagram / artebiancaconrita ????Tiktok / artebiancaconrita ????Facebook Page / artebiancaconrita ????Telegram Group https://telegram.org/dl #leavening #motherleaven #panettone #chocolate #recipe