Il SEGRETO per un Impasto Pane Digeribile è la FARINA! 95% Biga e 80% Idratazione del Maestro Paolo

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▶▶ ATTIVA I SOTTOTITOLI [CC] ◀◀
00:00 Cosa vedrai in questo video
01:00 Spiegazione caratteristiche biga
02:22 Preparazione e dosi ingredienti per seconda fase
04:46 Messa ingredienti in impastatrice
07:34 Estrazione impasto da impastatrice
08:52 Pieghe impasto
09:13 Lievitazione spiegata bene
09:45 Impasti che utilizza il Maestro Paolino
10:09 Staglio impasto pane
13:29 Lievitazione dopo staglio
13:46 Storia del Maestro Paolino
14:30 Messa dei panetti in forno
16:16 Meglio un forno a legna o elettrico?
16:36 Il pane viene sfornato
17:14 Taglio del pane (super croccante) e altro pane sfornato
19:04 Super panino imbottito del Maestro

Grazie a @um.khalaad per essersi abbonato al canale! 🎉 🙏

In questo video ti portiamo nel cuore della panificazione artigianale, dove la biga al 95%, farine pregiate e tecnica incontrano oltre 30 anni di esperienza.
Scopri tutti i segreti per ottenere un impasto perfetto, idratato all’80%, con lievito madre essiccato, fermento lattico e una miscela di 7 cereali firmata Mulino Moras.

Vedrai da vicino:
👨‍🍳 L’impasto
📐 Le dosi precise e le spiegazioni tecniche
🔥 I trucchi per una lievitazione in massa perfetta
🧠 I consigli di chi ha portato il suo sapere in tutto il mondo: America, Brasile, Francia, Germania…

🎶 E sì, “sentite come canta” il pane appena sfornato!
✨ Rimani fino alla fine per vedere il risultato: un pane bello, leggero, croccante e profumato, fatto con amore e conoscenza.

📍 Se ami il pane vero, questo video è per te.
👇 Commenta, iscriviti e condividi con chi ama impastare!

🔔 Resta fino alla fine per vedere il risultato finale: un pane che canta, scrocchia e profuma di tradizione.

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#PanificazioneAvanzataPane #PreFermentoPane #IdratazioneImpastoPane #TecnicheDiImpastoPane #SegretiLievitazionePane #BigaVsPolishPane #PreparazioneImpastoPane #LievitoMadrePane #ImpastoPaneAdAltaIdratazione #CreareMagliaGlutinicaPane #LavorazioneImpastoPane #ConsigliPanettiereProfessionista #PreFermentoBilischPane #FarinaEAcquaImpastoPane #GestioneTemperatureImpastoPane #RiposoImpastoPane #PaneEDigeribilità #ErroreComuneImpastoPane #TecnicaDiImpastoPaneAdAltaIdratazione #FormazioneMagliaGlutinicaPane
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it’s 95% a biga making bread like this is an art dried sourdough this is a lactic ferment a very particular flour spins at 215 rpm ah I’ve been doing it for more than 30 years unfortunately the problem is that people don’t know the biga have you seen how it all went towards the centre? I put all the water in, can you see how it crackles? a sprinkle of flour break and roll so beautiful beautiful at 90% it holds well look at how inflated it is already look at how beautiful this is, it has risen perfectly with the biga I make bread pizza by the metre, pizza in a pan I have done consultancy in America three times in Brazil, France, Germany, hear how it sings? and burrata, plenty of it! and go! stay until the end and you’ll see how beautiful the bread is! this here is a biga that I made yesterday afternoon in this case it has 16 hours from here we will make a bread these are 5 kg the dose on 1 kg of flour 500 g of water 10 g of yeast now we’ll cut it this is a flour with seven cereals which is called “delicious” from the moras mill I leave the biga outside and don’t put it in the fridge because the biga can stay for 24 hours at 18° while if I have more I let it rise for about 14-16 hours we’ve been working with this type of dough for about 15 years, this is all 7 cereals, you see? now we cut the biga and the characteristic of this flour is that the wheat is not scrambled the seven cereals come from Austria this flour is created little by little they must have certain requirements to work with this flour Here we have 5 kg of biga flour which becomes 7.5 kg of dough weighing 500 g of durum wheat flour and we will bring the flour to a total of 5.5 kg 5 kg of biga and 500 g which we add here why do I put durum wheat? because the bread comes out a little better, I’m Sicilian and as you know durum wheat is used a lot in Sicily we get to 500 g so we make the dose for 5.5 kg we put 10 g of malt for every kg of flour, it’s a simple sugar that helps leavening 55 g (10 g for every kilo of flour) and we throw it in we’ll put about 50-70 g of yeast because we have to make the bread in a couple of hours anyway it can be done even less yeast and prolong the leavening time fresh yeast making bread is an art and this bread here is a bit special then you too will see it and taste it now here I have half a kg of flour 2% salt, so 20 g for each kg of flour 20 g for 5.5 kg = 110 g total We will add the salt later we will add a little dried mother yeast I will add 100 g it is a yeast that helps to make to become the dough a little more particular and it doesn’t have lactose now I have to quantify the water I start from 75% which means that for every kilo of flour I have to put 750 g of water in the 5 kg of flour that I put yesterday there were already 500 g of water so I have to put another 250 g 250*5= 1250 g more I have to put water for this half kg of flour So 375 g because it’s half a kg: 75*5=375 g so in total they are 1625 g this is a lactic ferment I will add a little of this this makes the dough much calmer and makes it rise then 1.6 kg (water + including a part of lactic ferment) now we will add the water I will add a little ice because the dough must not exceed 28° C we are at 1650 g let’s start by adding 3/4 of water and 3/4 of flour and we begin to mix at first speed the speed absorbs more water and the dough comes out nice and smooth the dough will be soft but by adding salt it becomes more elastic I add the salt at the end now you can see it is hard but then it will become soft after making bread like this it’s an art you have to study, you can’t improvise without practicing this is a very particular flour, it’s called “delicious” usually we take some flours and mix the seven cereals, this one is already mixed now let’s focus on the second speed, look how fast this machine here turns at 215 revolutions per minute now I will slowly add the other quarter of flour now look at how the dough tightens I still have this water to add but now the dough must tighten everything towards the center that is it must hydrate if it doesn’t do it I will add a little bit of flour, but not much look now that I add the other flour going towards the center when the dough will all go towards the center I will start adding the water I can’t add the water first because it would fall apart and then I would have to add flour it’s art, you need people who want to do it ah I know I’ve been doing it for more than 30 years have you seen how it all went towards the centre? now I can add the water slowly… it shrinks again because it absorbs the water when it shrinks I add flour when I finish all this water it has a hydration of 75% if I want to add more we can do it I work a lot with biga unfortunately people don’t know the biga I add another 230 g of water and we reach 80% hydration by the time the dough sticks to the steel underneath it means that I can’t put more water because it would fall apart and not hydrate the dough well. I put in all the water. Do you hear how it crackles? it means that it is absorbing water, we are at 80%, I don’t add any more, let’s add salt, a sprinkle of flour, see how it tightens with a drop of flour? I put a little olive oil because I’m putting the dough here and I’m going to make it levitate en masse, that is, I’m going to wet my hands because the dough is soft and so it doesn’t stick to me , I lift the dough like this, I cut it and I take it out, look at how soft the dough is , very soft, eh! being soft it should be difficult to take it out but no, because it is hydrated well! I bring it back so I cut it and take it out so the important thing is to cut it because if it touches the other, then it sticks because it’s soft I always wet my hands, I turn it around and let it pile up I break it and pull it out you see that it’s very soft eh this is 80% hydrated it will make it a bit difficult when you make the shapes because it’s very hydrated but I can guarantee you that the result will be a success Digestibility does not depend on leavening it depends on the type of flour you use if you use the flour well you can also make a dough at 5-6 hours then if it rises more it is lighter as a dough but in terms of digestibility the yeast has nothing to do with it! they said it wasn’t like that and in the end it turned out that it was! now every 10 – 15 minutes for about an hour I give it “folds” do you see where it is now? when it arrives here it means that it has finished leavening, this is called mass leavening and if I do the folds every 15 minutes it will be easier to work with it. Now I bring it near the oven so it rises first as it has to double in volume, the sooner it arrives the better so I don’t waste time in fact I put it near the oven because as you can see here the oven for making bread is a little hotter I let it reach 250 degrees and then it will reach 240 degrees and I always bake it off! after 15 minutes we do another fold, look at how inflated it is already, it’s already almost ready eh! look how beautiful she is! you will then see what bread will come out of here! now she relaxes for 10 minutes and then she will be ready! I have been in the world of pizza since 90, I have been making poolish for 30 years, since I started I have always made poolish with the biga I make bread, pizza by the metre, pizza in a pan, pinse I have done consultancy in many places, in America 3 times in Brazil, France, Germany, Belgium, Luxembourg, Spain, Portugal, Malta For me it’s a passion to teach, the main thing is to make sure that people learn well! this here is a canvas that is suitable for bread, to keep it from sticking I have to put a lot of flour because the dough is soft, then it sticks and creates problems for me the flour absorbs the humidity and doesn’t make the dough stick The dough has reached double the volume of before It comes off on its own because it is well hydrated and because I also made the folds A sea of ​​bread! each loaf must weigh around 600g more flour because the dough is very soft eh! we close inwards like this then I close like this we have to tighten I lay it out like this and I put it here between one and the other I fold the canvas because otherwise they will touch each other 2 movements and then I tighten because otherwise the bread doesn’t rise but it widens same thing here, let’s separate them so they don’t stick to each other It’s useless to make small sandwiches, I waste too much time the waiters cut the large bread into slices and do it first you can also tighten like this without closing it towards the inside so the bread doesn’t it will tend to expand then underneath we always put flour we always tighten it if it is not closed well, do this and it closes if we don’t close it, then it falls apart, but if we close it it turns out a nice bread this bread can last for 2-3 days just close it well without leaving it in the open air It keeps well because after the 5 kg of flour in the first phase, I only put half a kg in the second phase so this is a 90% biga and the 90% biga lasts quite a long time time always flour under and over eh! now we’ll close it because it doesn’t have to take in any air, I don’t have a leavening chamber so I’ll put it here where the temperature is warmer. We can make bread with olives, with dried tomatoes, with walnuts… just put a few walnuts into the dough, expand it and insert the walnuts then work it a bit and you’re good to go. today I’ll make you eat a delicious bread and you’ll think “who knows when I’ll eat bread like this”. It’s really a bread that will make you go “out of your mind”. This excess flour will then disappear during cooking, even when the bread is cooked. They will be leavened when they double in volume or when it starts to form features in the upper part. They will remain here for 50 minutes, oven at 240 degrees, after which we will bake. I started in Sicily then I moved to the north in 2000 we opened in Varese there was a lot of work then I got a pizzeria in Brazil, I was there for 2 years I also taught, I worked for 6 months on Lake Varese then for 6 months I went around in America, in Brazil, then I opened the pizzeria here 7-8 years ago after last Christmas, we bought here and opened the pizzeria here 3 years ago I opened another pizzeria in Portugal near Porto, the city it’s called Maya there we make gluten-free pizza, it’s called “pizzeria with and without” that is: with gluten and gluten-free. Now let’s go and see if the bread is rising! look how swollen it is, look how beautiful it is Do you want to learn how to make bread with Paolino? write to [email protected] let’s put a little water I’m cleaning the oven from the residue of last night’s flour rice flour, you always need a drop of flour here scalpel to make the cuts, water wet it and let’s start baking the first one turn it upside down and take it delicately and we’ll make the cut I use the scalpel because it goes deep see? let’s turn it look how beautiful this is, it has risen perfectly let’s turn it delicately the deeper the cut the better not too close because then it’s up to me I use the biga in the morning but if I use it for several days I noticed that the biga loses its strength I don’t understand who puts the biga in the fridge, it doesn’t make sense look at how it has swollen! have you seen? when will you eat bread like this again! water… it will be ready in 20-25 minutes. As for the ovens It’s true that the wood-fired oven gives something more, however, a good dough can also be cooked in an electric oven. The important thing is that it is well condensed, that is, nice and full. If it’s an empty oven, the pizza cooks too slowly and remains too dry. In my opinion, the main factor is the dough and not the oven! Look at the spectacle of bread, we can’t make him smell it but we can give him the sight then when he comes out you will understand if it is good by the weight, from there you understand the bread is good and perfect for me! Now let’s eat it!! we feast on Sicilian Cunzato bread! a cheap flour also makes good bread but the problem is that they don’t use biga this is the first bread we’ve baked look what’s here, oh my! oh, look! it’s an incredible thing, this bread weighs nothing, nothing! Come on, let’s open it, come on! this means it’s cooked! Now we’ll cut it, listen to how it sings! It looks like an Easter egg! look at those alveoli… this is a bread made from a 16-hour biga and it’s a 95% biga and 80% hydration made from a “delicious” moras flour seven cereals look, we make Sicilian Cunzato bread Sicilian olive oil salt, I don’t put too much because the salt does more harm than good and oregano, Sicilian we always close and cut it again it makes crunch eh! do you hear? do you hear how he sings? do you see how beautifully swollen it is? everything the same eh! Beautiful! Now we’ll eat it! and here’s the Sicilian Cunzato bread, do you hear? it’s great! Oh mama! these are Sicilian anchovies, oil, salt, oregano , stracciatella, now we add the mortadella, plenty of pistachio cream, pieces of pistachio and burrata, here too, plenty of it , close and cut! and go!!! bon appetit eh! 7-8 years ago I opened the pizzeria here in Nerviano and we were in another area for 7 years after Christmas we bought here and opened the pizzeria here while 3 years ago now in May I opened the pizzeria in Porto near Porto the city is called Maia and is 3-4 km from Porto airport 7 minutes from Porto it is a gluten-free pizzeria because it is both normal and gluten-free in fact it is called a pizzeria with and without that is with gluten and gluten-free