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08 Le ricette/08 Pane marchigiano classico.mp4
564.49MB
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01 Introduzione/01 Presentazione.mp4
55.06MB
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01 Introduzione/02 Introduzione.mp4
18.62MB
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02 La farina/01 Macinazione e conservazione.mp4
151.42MB
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02 La farina/02 Caratteristiche e proprietà.mp4
205.32MB
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03 Ingredienti dell'impasto/L'acqua, il sale e lo zucchero.mp4
157.39MB
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04 I miglioramenti/01 L'acido ascorbico, il malto.mp4
114.95MB
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04 I miglioramenti/02 Il lievito compresso.mp4
89.1MB
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05 Le macchine impastatrici/Le macchine impastatrici.mp4
105.31MB
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06 Fermentazioni e metodi di lavoro/01 Metodo diretto.mp4
200.68MB
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06 Fermentazioni e metodi di lavoro/02 Biga.mp4
138.91MB
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06 Fermentazioni e metodi di lavoro/03 Poolish.mp4
71.04MB
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06 Fermentazioni e metodi di lavoro/04 Doppio impasto e cenni sul lievito madre.mp4
309.12MB
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07 Gestione delle temperature/Gestione delle temperature.mp4
220.77MB
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08 Le ricette/01 Ciabatta con impasto diretto.mp4
319.16MB
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08 Le ricette/02 Ciabatta con poolish.mp4
307.77MB
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08 Le ricette/03 Ciabatta con biga.mp4
353MB
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08 Le ricette/04 Pane con semola di grano duro.mp4
310.91MB
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08 Le ricette/05 Pane integrale.mp4
513.06MB
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08 Le ricette/06 Pane con cereali misti.mp4
381.7MB
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08 Le ricette/07 Pane rustico.mp4
247.4MB
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Dispensa completa.pdf
5.86MB
08 Le ricette/09 Pane con grando spezzato e orzo tostato.mp4
356.88MB
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08 Le ricette/10 Pan carrè per toast.mp4
323.29MB
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08 Le ricette/11 Focaccia pugliese con patate.mp4
428.81MB
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08 Le ricette/Dispensa completa - Corso 7.pdf
14.01MB
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