This is a truly delicious homemade bread without a mixer that surpasses the goodness of those you find even in the most renowned bakeries. It is easy to prepare, you just need a little patience in terms of timing if you aim to make it with sourdough (or licoli), if instead you decide to use brewer's yeast it will also be quite quick, but still delicious, light and with a truly crazy and inviting crust. It is ideal for a bruschetta, for breakfast with butter and jam, for divine toasts but of course also splendid eaten like this, fresh or just toasted. #bread #homemade #pizza Video in collaboration with Farine Petra ✅Subscribe to the channel by clicking here ➡️https://bit.ly/2wMnse9 GO TO THE BLOG AFTER WATCHING THE VIDEO FOR THE WRITTEN RECIPE. YOU WILL FIND ALL THE DOSES AND INGREDIENTS AND ABOVE ALL FURTHER TIPS;) ✨ CLICK ON THE LINK (it takes you directly to the recipe) ✨ https://www.davidezambelli.com/ricett... - ... Of course, the leavening times with sourdough are quite long and if you don't have much patience I advise you against making this choice, also because the sourdough needs to be refreshed very often to stay alive (at least once every 10 days but it would be better to increase the frequency) and be reactive. But alternatives exist and if you prefer a more practical solution there is always brewer's yeast, which allows us to obtain a spectacular bread anyway, with beautiful alveoli, a crunchy crust and all this with a much shorter waiting time (in an afternoon you can make a bread like this). Let's talk instead about choices related to flour, because as we well know not all flours are the same. To make these loaves I always choose Petra, specifically Petra 1 stone-ground, climate selection. Petra 1 is a 100% soft wheat flour from climatic selection, stone ground with the innovative augmented stone milling process for a perfect optical selection of the grain and controlled sifting and calibration in the most advanced industrial milling plant in Italy. A more complete flour, a source of noble fibers and with a balanced content of the different parts of the grain. Smelling it you can then perceive all the aroma of the grain, thanks also to the fact that, with stone grinding, the cereal preserves all its nutrients even more since it does not tend to overheat. ✨ Below I leave you the link to go directly to their Shop and discover the whole PETRA world: https://shop.farinaearte.it/it/ ✨ One thing I love about this bread is the fact that you don't need a planetary mixer, and I know this is a great relief for many, because even though it is an appliance that has now managed to reach rather low figures, some still don't feel like buying it. And then I'll tell you: how beautiful is it to knead by hand? The bread you get will be light and fragrant, with lots of alveoli inside thanks to its hydration and above all thanks to the zero risk of overheating of the gluten mesh. By kneading the dough by hand we won't risk overheating the dough and therefore not even loosening the gluten. The result will therefore be perfect. Not to mention its crust, thin but crunchy. This is definitely given by the pan, which will create a steam chamber. In addition to ensuring better leavening during cooking, it will allow the loaf to develop an enviable crust. Last point on the filling. Because these loaves can be enriched with the ingredients we like the most. I go crazy if I add walnuts, literally my favorite. Maybe it's because I also love it for its versatility, because it's perfect for breakfast with butter and jam, or during meals, or as a snack, stuffed with cold cuts and cheeses. But it's also amazing with seeds, with tomato paste and oregano, with olives, with raisins. In short, it's really good. And your bread will be better than the ones from many, many bakeries :))) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • BLOG: https://www.davidezambelli.com • INSTAGRAM: @davide_zamby • FACEBOOK: Davide Zambelli • TIK TOK: @davide_zambelli • SITOPETRA*: https://www.farinapetra.it/ *adv