bread 
Tuesday I made bread with yeast! came out really good! whole wheat flour is heavier than (what a surprise, I discovered the hot water!) 0, and then the flour with the lm there is a risk outside a small brick, but I was pleasantly surprised to see the result. Very good and above all light! Here they are my dose: 350 grams of mineral water 200g of yeast, 400 grams of wheat flour, 200 grams of Manitoba flour, 1 teaspoon of malt, 2 teaspoons of salt in the evening I put all the ingredients in the order in camera and did make the "dough", knead by hand for those who want the rules to follow are never put salt near the yeast and knead for 20 minutes so energetic! Scaravoltato I finished kneading the dough in a bowl, I covered and left to rise overnight. The next morning I took the dough and I made the folds and again to rise for several hours. in the afternoon at the bottom of the oven preheated to 250 °, Down once fired at 200 ° for 45 minutes!
Tuesday I made bread with yeast! came out really good! whole wheat flour is heavier than (what a surprise, I discovered the hot water!) 0, and then the flour with the lm there is a risk outside a small brick, but I was pleasantly surprised to see the result. Very good and above all light! Here they are my dose: 350 grams of mineral water 200g of yeast, 400 grams of wheat flour, 200 grams of Manitoba flour, 1 teaspoon of malt, 2 teaspoons of salt in the evening I put all the ingredients in the order in camera and did make the "dough", knead by hand for those who want the rules to follow are never put salt near the yeast and knead for 20 minutes so energetic! Scaravoltato I finished kneading the dough in a bowl, I covered and left to rise overnight. The next morning I took the dough and I made the folds and again to rise for several hours. in the afternoon at the bottom of the oven preheated to 250 °, Down once fired at 200 ° for 45 minutes! 
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