TUSCAN SALTLESS BREAD скачать в хорошем качестве

TUSCAN SALTLESS BREAD

INGREDIENTS  (for about 500 gr bread)    DOUGH: -400 GR. FLOUR “0” TYPE ( FLOUR FOR BREAD/PIZZA) -260 ML. WATER ROOM TEMPERATURE/ SLIGHTLY WARM -1 TEASPOON SUGAR ( CRYSTAL WHITE) -8 GR. FRESH YEAST ( OR 4 GR. DRIED YEAST) PASSAGES: -MIX THE INGREDIENTS AS IN THE VIDEO -LET THE DOUGH REST IN A BOWL WRAPPED WITH TRANSPARENT FILM FOR 3 HOURS PUTTING THE BOWL INSIDE THE OVEN OFF ;  YOU CAN ALSO PREPARE THE DOUGH IN THE EVENING AND LET THE DOUGH GROW IN THE FRIDGE FOR THE WHOLE NIGHT AND MADE THE BREAD THE DAY AFTER. -FOLD THE BREAD AS IN THE VIDEO -PUT THE BREAD FOLDED IN A KITCHEN CLOTH SPARKLED WITH FLOUR. LET IT REST AGAIN AND GROW FOR A COUPLE OF HOURS OR TILL THE DOUGH IS DOUBLED. -MEANTIME PRE-HEAT THE OVEN, STATIC MODE, AT 220° CELSIUS DEGREES, HEATING THE BACKING TRAY TOO    -WHEN DOUGH IS READY, PUT IT ON THE BACKING TRAY (ATTENTION TO YOUR HANDS)  IF YOU LIKE CRUNCHY BREAD OUTSIDE, PUT INTO THE OVEN A BOWL WITH WATER TO CREATE HUMIDITY ( ONLY FOR 20 MINUTES) BAKING TIME: 20 MINUTES AT 220°C (WITH BOWL OF WATER)  10 MINUTES AT 200°C 20 MINUTES AT 180°C