Crunchy Schiacciata Bread Sandwich

Want to support the channel and be awesome? Consider buying me a little coffee! I’ll be forever grateful!
https://ko-fi.com/milezerokitchen

Buy the OONI HALO Spiral Mixer: https://tidd.ly/3Rbm1vQ

Schiacciata bread is one of the most famous breads in Tuscany. Crispy with a soft core, this bread is typically stuffed with cold cuts and cheeses. It was the bread of farmers, and now a mainstream success thanks to shops like Antico Vinaio and many others who want to divulge this Tuscanian verb.
This recipe shows you how to make this fantastic bread with an 80% hydration dough. Yes, it’s probably too much water, but the high hydration helps with the crispiness, so let’s try together:

For the Biga:

520 g 00 Flour (or high protein flour)
230 g Water
2.8 g Dry Yeast

For the main Dough:

All the biga
130 g 00 Flour
285 g Cold Water
16 g Salt
0.5 g Dry Yeast
16 g Olive Oil

KITCHEN EQUIPMENT USED IN THIS VIDEO:
Ooni Halo Spiral Mixer: https://tidd.ly/3Rbm1vQ
My Fav Domestic Oven, Ooni Volt: https://tidd.ly/3FE4M3y
Wooden Peel: https://tidd.ly/4kNoTws
This Flour: https://amzn.to/4iOck25
Semola Flour: https://amzn.to/3XK8a35
Dough containers: https://tidd.ly/43Ih8Si
Smoked Mozzarella: https://amzn.to/3DrcxcM
Spianata Salami: https://amzn.to/4iqn32R

My AMAZON STORE: https://www.amazon.com/shop/milezerokitchen
Licensed MUSIC: https://artlist.io/Daniele-66323

Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.

Visit My Website: http://www.milezerokitchen.com
Follow me on Instagram and Facebook: @milezerokitchen

Using this footage without permission or license is not permitted.
#schiacciata #italianbread #asmrbaking #anticovinaio #sandwich #asmrfood #asmr

Once, in the heart of Tuscany there was a bread so simple, yet so perfect it was a staple of life itself. A humble creation, born from the hands of generations who pressed their stories into its golden crust. it was the bread of farmers, of laborers, of those who sought comfort in its crisp yet tender embrace a companion to wine, to laughter, to the simple joys of existence. Welcome to Mile Zero Kitchen this is… Schiacciata Sandwich well well well… welcome back guys! as usual, Jake is alerted as soon as I’m about to get back he’s such a sweetheart. I have a surprise. a new dough mixer from Ooni the Halo Pro spiral mixer. – get the dog excited – ritual well, I’m also very excited about the new mixer so I can wait to check it out first impression: love the look and the size… this thing is compact, and it’ll look perfect on my countertop. subscribe if you haven’t and help me out! Jake is chilling, he just had dinner let’s put this machine to test: 520 g 00 flour 2.8 g dry yeast 230 g water we’re going to make some sort of Biga for this dough 2 minutes on the timer, medium speed. this thing goes on its own, i already love it. and…that’s ready. as you may know, we don’t need to mix the Biga too much this will do. Now time to sleep. rest overnight I’m gonna stick everything in the dishwasher how freaking convenient is that. Alright, so I decided to leave this segment in just to show you that I don’t normally eat pizza everyday 😂 tonight I’m making bone marrow soup with vegetables and mushrooms I love so much Enoki mushrooms they really look like noodles. but without the carbs. as I already eat A LOT of carbs these types of dinners are soothing and light. it’s freaking hot. time to watch some Star Wars (for the 6th times probably) goodnight, see you tomorrow. the day after Jake loves some cuddles…sometimes. he’s still sleepy this morning. Right, time to get to work. Our biga looks beautifully fermented! first off, cold water – 285 g 16 g salt get all the ingredients ready this dough will come out pretty quickly. look at this biga. it smells so good! I’m going to cut it in chunks so it’ll absorb water faster all the pre-fermented dough 130 g 00 flour 0.5 dry yeast I’m only using one part of the water leaving at least 100 g of the total it’s time to dance. mix for 3 min at medium speed then add the salt and the leftover water, slowly. Bit by bit. I love the beautiful pumpkin shape. finish the water first, then move to 16 g of olive oil let the dough absorb all the liquids before putting more last minute we can really increase the speed. total mixing time was about 8 minutes this dough is VERY wet. About 80% hydration. super elastic, but we’ll make it stronger now. I’ll do some slap and folds and it’s already full of air. 🙂 there you go. rest 10 min get a tall container and spray with some oil last few folds, and ready to take a nap. two hours nap and this thing is a beast. looks great. Time to shape it. semola flour this will be divided in 3 equal parts of 400 g each. the trick here is to incorporate as much air as possible so first a letter fold, then I’ll close it onto itself 3 times. like we would do for a loaf of bread. last nap guys. rest till doubled (roughly 2 hours) 20 g basil leaves 20 g pine nuts 100 g parmigiano 1 garlic clove 1 dry chili pepper 2 ice cubes to prevent oxidation and lots of olive oil – 80 g but keep it handy in case you need more blend till smooth who’s a fan of pesto here? I mean I am for sure. spicy pesto in the house. those babies are risen. Let’s cover them in Semola flour yep, semola flour EVERYWHERE turn it…pat it to make it even… stretch it. this thing is full of air. easy trick to move it to a peel fold it in three, remove the excess flour, drop it on a peel. some olive oil and we’re ready to bake. bake 10 min at 500 F or 260 C that gluten structure is exploding in the oven. more olive oil, because yes, we’re Italians. time to slice some cheese: scamorza to be exact which is a smoked mozzarella. this thing already came out wonderful but we’ll make it even more crispier and tastier. cheese first. back to the oven for 5 min NOW, it’s crispy AF #foodporn 😭 I’m using Spianata Piccante, which is a spicy salami. Similar to Pepperoni… …just better (sorry fellow Americans lol) spread some of that spicy pesto on the other half …aaaah, those colors. this could be a paint. should I print it? Put it on a wall? some spring mix to clean the palate. last touch of mr. Olive Oil of course. Ok, let’s hear that crunch. I mean…speaks for itself. I’m thirsty. I’m entering heaven now. Gonna stuff my face, it’s been a pleasure. See you in the next one. EFFING CRSIPY MAN.