Bread dough with sourdough in Spiral mixer full video • Bread dough with sourdough in Imp... ❤️ My Spiralmac sv5 Royal mixer (top of the range) can be purchased through this link on the Agrieuro website ???? https://affiliation.software/agrieuro... Recommended items in this video: Leavening baskets https://amzn.to/3AVWcZB Bread scoring blade https://www.amazon.it/dp/B09KZFLQXR/?... Cooling racks https://amzn.to/3z9Nw0u Refractory stone for baking bread and pizza https://amzn.to/3oaGAdc Bread cutting knife https://amzn.to/3RXcTK2 Steel bowls https://amzn.to/3bNiF0p Laser pyrometer https://amzn.to/3wfc1L2 Stainless steel pastry board https://amzn.to/3cHJFir Dough liquid dispenser https://amzn.to/3bh6NnC Pasta cutter scraper https://amzn.to/3RangKk For the steamer (the oven vaporizer) I have a deal for you (€40 instead of €48) and you can order it from the Bianchi carpentry shop in three different sizes: 40, 38 or 35 cm in length. Write to the email [email protected] for the reservation quoting the code ARTE BIANCA CON RITA. I invite you to visit my Amazon shop presenting all the items recommended by me regarding the world of white art https://www.amazon.it/shop/artebianca... I strongly recommend that you self-build your own leavening cell for the winter period by following this short video on what you might need • DIY leavening cell for the... and using the following link of my Amazon shop for all the necessary materials https://www.amazon.it/shop/artebianca... . follow me also on Instagram and TikTok: / artebiancaconrita / artebiancaconrita . Ingredients -750g of re-milled semolina -530g of water (410g for the autolysis and 120 for closing the dough) -20g of salt -100g of licoli (alternatively add the brewer's yeast and increase both the dose of flour and water by 50g). Procedure Perform the autolysis with all the flour and 410g of water. Leave to rest for about an hour. Close the dough in the mixer/planetary with the remaining water and the rest of the ingredients. Leave the dough to rest for an hour and a half or two hours and make the reinforcement fold. Let the mixture rise at room temperature for about 3 and a half hours (until it starts to rise but slightly). Make the cut into two equal parts and make the preform. Rest for 40 minutes and shape. Place in the refrigerator for at least 12 hours. Turn the oven on to 250c and in the meantime make the incisions in the bread. Bake making sure that the refractory stone is also at 250c following the following temperatures: 15/20 minutes at 250c with steam 20 minutes without steam at 180/190c 25 minutes in draft mode leaving the thermostats at 150c with effeuno or 160c with a home oven. 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 Follow me also on ????Istagram / artebiancaconrita ????Tiktok / artebiancaconrita ????Facebook Page / artebiancaconrita ????Telegram Group https://telegram.org/dl . #bread #flour #bread #semolabread #recipe #loaves #tutorial #licoli #motherfry #altamura #puglia