HOW TO MAKE homemade BREAD with lievito madre [EASY TUTORIAL] - Recipe with DANIELE TASSO
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- Опубликовано: 22 апр 2020
- How to make Italian homemade bread with lievito madre, updated video 2020.
On this video, I will show you the step by step recipe of how to make your own bread at home with mother yeast or a sourdough liquid starter, called as well "lievito madre" in Italian. It's a homemade bread recipe that beginners can do, and I will explain as well what autolysis is.
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My love for the bakery started when I was a kid. My grandad started baking bread after the war and after my dad follows the tradition. So I grow up between flour and natural yeast, learning how to make bread with livieto madre, and all the secrets about baking.👨🏻🍳
Now I work as a pastry chef but, I still baking homemade bread and focaccia.
And I’ve been loving baking homemade bread more than ever these days, just like this artisan recipe with lievito madre, or called as well, natural yeast or mother yeast. On this recipe, I will use the lievito madre, but if you have sourdough liquid starter instead, don't worry, you can use it in this bread recipe too.
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Watch until the end to not miss any step, so you can do this same easy bread recipe at home. ❤️
Get all the ingredients 🛒
To refresh our natural yeast:
100gr flour
100gr natural yeast
50gr water
To prepare our bread:
350gr strong flour
150gr refreshed natural yeast
300gr water
10gr sugar
20gr salt
#bread #sourdough #homebaking #danieletasso #diy #baker #howtomake #homemadebread
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Хобби
I am impressed!
thank you very much
Thank you.
Wow!😍
MissJetta7 grazie mille 😊
Fantastic video Daniele! Can't wait to try your method! Your bread looks perfect!👌👌
Thank you very much, please let me know how it will come out, or if you have any suggestion about my video... thanks
Amazing Daniele😎🥖
Grazie mille Leonardo !!!
Amazing 👍👍👍
Ili Caute thank you!
quanto tempo de forno e quantos graus?
Amei o video 😍
Hola muchas gracias! tempo y grados depiende dal tamano del pan y da la fuerza del horno, tiene que hacer pruebas, pero paro los grados lo mas alto que puede mejor, en el restorante lo hacemos a 300 grados ma en casa casi nunca l'horno puede superar los 25o grados
Perfekt😊👍
Thank you so much, let me know if you will make it
@@DanieleTassoPastryChef I do😉👍
Thanks
Very good!
ALESSANDRA ANASTASIO so did you like it?
ALESSANDRA ANASTASIO fammi sapere se lo fai
Daniele Tasso lo sto preparando🤞
ALESSANDRA ANASTASIO incrociamo le dita 🤗
Bravooo!👍👍👍👏👏👏👏👏спасибо!!!🌷💥💥💥🌈🌈🌈
Grazie mille
La mano del panettiere c’è tutta...😘👌🏼👍🏻
Pravas Feruglio grazie mille 😊
Hi Daniele, thanks for sharing your recipe! Tried it yesterday but had a problem when mixing everything together like you did on 3:13. Use a slow turning Famag im5 and have a lot of clots in my dough. Can you give me a tip how to avoid this?Add water in little parts? I have experience with normal sourdough. Thanks a lot!
Hello didier yes you can add the water more slowly, or anyway in the first step if you have too many clots it’s not a problem with the resting time the dough will absorb them
Could you teach us how to make the Lievito Madre?? I need help with ingredients in the USA! Thanks:)
Hello Vivian, I will make video and a book with in collaboration with an amarri an guy about it, I will let you know when will be avelaible
@@DanieleTassoPastryChef Thank you, Chef! YOU can write to me in Spanish if it's easier:) My best regards;)
How to calculate how much pasta madre needs to be used in recipe ?
You do not cover dough during rest periods? 6:59
Hello John, no i don’t during the proofing has just to be enough humidity on the proofing room
Bello, bello, bello. Spero che il mio pane venga simile al tuo, la mano pero' fa la differenza eh :P
Paraculo ahahahah
I feel like 20g of salt are a little too much
Eva Komáčková that is the recipe how I do in base of my taste, so after depends on your taste too....you can put less if you like...for my mum sometimes I do same recipe without salt at all because she like that way....
We'll see tommorow how it goes :)
Eva Komáčková finger cross 🤞
Came back to say, this is the first bread i made home that is just as good as i wanted ....puffy, light, tasty just amazing, thank you for this recipe 🌞
@@evakomackova578 thank you so much, very happy about it... at the end how much salt do you used?