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2 - Come impastare/13 - Impasto a mano ad alta idratazione.mp4
420.48MB
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1 - Introduzione/1 - Introduzione.mp4
51.84MB
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1 - Introduzione/2 - Gli ingredienti.mp4
18.68MB
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1 - Introduzione/3 - Acqua.mp4
141.11MB
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109.65MB
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1 - Introduzione/5 - La farina e le sue caratteritiche.mp4
91.04MB
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1 - Introduzione/6 - Le tipologie di lievito.mp4
168.76MB
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1 - Introduzione/7 - Le tipologie d’impasto impasto diretto semidiretto e indiretto.mp4
85.53MB
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1 - Introduzione/8 - Lautolisi.mp4
105.05MB
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1 - Introduzione/9 - I prefermenti la biga e il poolish.mp4
168.97MB
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1 - Introduzione/10 - Le fasi dimpasto.mp4
112.53MB
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1 - Introduzione/11 - Maturazione e lievitazione dell’impasto quali sono le differenze.mp4
101.6MB
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1 - Introduzione/12 - Ricette e bilanciamento.mp4
92.21MB
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2 - Come impastare/14 - Impasto autolisi.mp4
154.01MB
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2 - Come impastare/15 - Impasto con impastatrice spirale.mp4
285.26MB
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2 - Come impastare/16 - Impasto con impastatrice planetaria.mp4
313.93MB
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2 - Come impastare/17 - Consigli sullimpastamento.mp4
204.03MB
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2 - Come impastare/18 - I due parametri fondamentali per valutare il nostro impasto.mp4
105.42MB
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2 - Come impastare/19 - Formatura e appretto.mp4
243.41MB
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2 - Come impastare/20 - Stesura e cottura.mp4
182.63MB
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2 - Come impastare/21 - Condimenti e farciture.mp4
170.02MB
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3 - Conclusione/22 - Consigli e risposte alle domande più comuni.mp4
117.81MB
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3 - Conclusione/23 - Conclusione.mp4
117.88MB
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