How to Make Traditional Italian Bread (with short fermentation) [Italian Cooking Classes Series]

In this cooking class video, I pass to you all that I learned to improve my traditional Italian bread recipe after spending one night at a centuries-old bakery in my hometown to learn from a master baker.
Only 4 ingredients (flour, water, yeast, and water) is all you need for a crunchy loaf of bread baked at home! This recipe does not require a very long fermentation time, which is convenient if you are a busy person.
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INGREDIENTS :
FLOUR FOR BREAD ____________ 1 Kg
WATER ________________________ 500 ml
SALT __________________________ 20 g
Ingredients for the poolish:
FLOUR ________________________ 50 g
WATER ________________________ 50 g
DRY YEAST ____________________ 7 g
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[@ToniAllegra]

A longer than usual video where I try to pass all the tips I learnt after a very exciting visit to a some 300 year old bakery in my hometown to steal all their secrets! Try it at home and let me know if you need any advice 😘

[@gburg1959]

I have arthritis in my hands so I use a mixer for kneading. Approximately how long to knead or another tip to tell when it's about done?

[@ToniAllegra]

@@gburg1959 Oh! I am sorry! With the mixer you need to knead for about 15-20 minutes. First at low speed and then at a slightly higher speed. You realize that the dough is ready because it comes off the bowl and I could say it splits into two parts. One attached to the hook and the other forms an oval that goes around the machine. At this point the dough is ready. If you need more information send me your email address so I will write you exactly the process I use with the bread maker.

[@GG-qg2iu]

Thank you so much for this! It looks delicious!! I love that you spoke in Italian. My mother was from Trieste, by the time I was born she mostly spoke English to us.... I would love to be fluent. By the way , your English is perfect!

[@doucelait1]

I love your English, Italian and bread 🥰

[@celestevandegriff9891]

Ms. Toni, you speak English beautifully! And thank you for the great recipe

[@labradax]

Excellent, thank you for the time you put into making this video and keeping old world Italian recipes alive.

[@klfeiyeen]

Love it, love it, love it! I just love Toni's bread; crusty outside, soft inside. I can have it the whole day

[@ToniAllegra]

In so glad to have a fan like you!

[@nita-xm6qd]

Thankyou for the receipt..i can practise in indonesia

[@wesleyharring5989]

After the bruschetta, another crunchy recipe from Toni. Yummy!

[@ToniAllegra]

Tk wesley

[@deletingaccount]

I make this bread today for my thanksgiving meal .

[@ToniAllegra]

Thank you! I hope the bread will get out well. Happy thanksgiving!

[@deletingaccount]

@@ToniAllegra was very good to dunk into my bowl of turkey soup. 🙂

[@williedenver]

Thank you looks great.i will be cooking with you

[@christinley5213]

this was wonderful!! I don't understand itilain..but It was beautiful...thank you!!

[@ToniAllegra]

Thank you! I am sorry, my English is too bad to explain all that I want. But all my videos have English subtitles written by my children 😊 I hope they will help you follow my recipe.

[@burbie1342]

Bella 🌹🌹

[@user-qk2pv7uu5g]

Quanto tempo di cottura

[@SilviDion]

why did you need the water to be 3°C?

[@MTGoddard]

The water for the polish is cold as well?

[@ToniAllegra]

Yes cold is ok