🔥 MY BIGGEST ITALIAN BREAD 🇮🇹 Sì, è davvero il mio pane più grande di sempre. Crosta dorata e croccante, mollica soffice e profumata di Mediterraneo: Pomodori secchi 🍅 Olive taggiasche 🫒 Capperi 🪴 Origano 🌿 Il tutto cotto nel forno a legna @clementi.outdoor.cooking MASTER… e condiviso con Nonna Clara ❤️ 🥖 RICETTA PAGNOTTONE Italiano (ricetta per 2 pagnotte da 1kg) 800g farina tipo 1 o 0 100g farina tipo 2 100g farina integrale 750g acqua 200g lievito madre (oppure 3g lievito fresco) 25g sale 🇮🇹 MIX MEDITERRANEO 150g olive taggiasche 100g pomodori secchi 50g capperi sotto sale (dissalati in acqua ~1h) 10g origano 🧑🍳 PROCEDIMENTO 1. Autolisi: farina + 60% acqua per 30–60 min 2. Aggiungi il lievito madre e inserisci l’acqua poco per volta 3. Inserisci il sale e termina l’impasto 4. Esegui pieghe per inglobare il mix (almeno 2, ogni 30 min) 5. Lievitazione a 24–25°C fino a 1,5x il volume iniziale 6. Forma il pagnottone e riposo in frigo 12–16 h 🔥 COTTURA •Forno a legna Clementi Master: Preriscalda fino a ~250°C sulla pietra con un pentolino d’acqua. Inforna quando la temperatura è in leggera discesa e cuoci per almeno 1 ora, controllando ogni 20 min. Temperatura al cuore: 95°C. Per la doratura finale, aggiungi qualche pezzo di legna. •Forno tradizionale: 250°C con vapore (20 min) → 200°C (50 min) Non è solo pane… è qualcosa da condividere con le persone speciali ❤️ Avete mai provato a cuocere il pane nel forno a legna? 👇🔥 #italianbread #adv
@pizzalchemistWatching it in its original place is always the most accurate source.
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