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3. VELOCE
PANE BIANCO (350 gr.)
Acqua tiepida 100 ml
Zucchero 1 cucchiaino
Olio Extravergine d’oliva 1 cucchiaio
Sale 1/2 cucchiaino
Farina “0” 215 gr
Lievito di birra secco (*) 1/4 bustina
o lievito di birra fresco 10 gr
Inserire gli ingredienti ed attendere 10 minuti
prima di avviare la macchina. Il lievito avrà
così il tempo di preattivarsi.
4. IMPASTO
PASTA PER PIZZA (350 gr.)
Acqua 200 ml.
Sale 1 cucchiaino
Olio oliva 3 cucchiai
Farina bianca “0” 350 g
Lievito birra secco (*) 1 bustina
o lievito di birra fresco 25 gr
Togliere dall’apparecchio e rimpastare.
Stendere e far riposare per 20 minuti.
Infornare a 220° per 25 minuti.
(*) Vedi tabella di confronto dosi di lievito (secco o fresco) in gr/bustine/cucchiaini alla voce
Lievito nel paragrafo INGREDIENTI.
PASTA PER PIZZA (500 gr.)
Acqua 300 ml
Sale 1,5 cucchiaini
Olio oliva 4, 5 cucchiai
Farina bianca “0” 525 g
Lievito birra secco (*) 1,5 bustine
o lievito di birra fresco 36 gr
Togliere dall’apparecchio e rimpastare.
Stendere e far riposare per 20 minuti. Infornare
a 220° per 25 minuti.
PANE BIANCO (500 gr.)
Acqua tiepida 150 ml.
Zucchero 1,5 cucchiaini
Olio Extravergine d’oliva 1,5 cucchiai
Sale 1 cucchiaino
Farina “0” 325 gr
Lievito di birra secco (*) 1/2 cucchiaino o
lievito di birra fresco 14 gr
Inserire gli ingredienti ed attendere 10 minuti
prima di avviare la macchina. Il lievito avrà
così il tempo di preattivarsi.
12


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