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7. Le ricette/08. Pane marchigiano classico.mp4
564.49MB
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Dispensa completa - Accademia del pane di Giuliano Pediconi.pdf
5.86MB
Qualche esempio.jpg
98.59KB
1. La farina/1. Macinazione e conservazione.mp4
151.42MB
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1. La farina/2. Caratteristiche e proprietà.mp4
205.32MB
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2. Ingredienti dell'impasto/L'acqua, il sale, lo zucchero.mp4
157.39MB
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3. I miglioranti/1. L'acido ascorbico, il malto.mp4
114.95MB
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3. I miglioranti/2. Il lievito compresso.mp4
89.1MB
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4. Le macchine impastatrici/Le macchine impastatrici.mp4
105.31MB
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5. Fermentazioni e metodi di lavoro/1. Metodo diretto.mp4
200.68MB
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5. Fermentazioni e metodi di lavoro/2. Biga.mp4
309.12MB
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5. Fermentazioni e metodi di lavoro/3. Poolish.mp4
138.91MB
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5. Fermentazioni e metodi di lavoro/4. Doppio impasto e cenni sul lievito madre.mp4
71.04MB
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6. Gestione delle temperature/Gestione delle temperature.mp4
220.77MB
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7. Le ricette/01. Ciabatta con impasto diretto.mp4
319.16MB
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7. Le ricette/02. Ciabatta con poolish.mp4
307.77MB
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7. Le ricette/03. Ciabatta con biga.mp4
353MB
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7. Le ricette/04. Pane con semola di grano duro.mp4
310.91MB
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7. Le ricette/05. Pane integrale.mp4
513.06MB
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7. Le ricette/06. Pane con cereali misti.mp4
381.7MB
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7. Le ricette/07. Pane rustico.mp4
247.4MB
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[TGx]Downloaded from torrentgalaxy.to .txt
715B
7. Le ricette/09. Pane con grano spezzato e orzo tostato.mp4
356.88MB
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7. Le ricette/10. Pan carrè per toast.mp4
323.29MB
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7. Le ricette/11. Focaccia pugliese con patate.mp4
428.81MB
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7. Le ricette/Dispensa completa - Le ricette.pdf
14.01MB
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