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@claudio.perrando
Another challenge doing Ciabatta only with PASTA MADRE. Working with stiff starter to get OPEN CRUMB was always a challenge. I used 95% Tipo 1 from @molinipizzuti and 5 % Whole rye flour, 20% Pasta Madre and 80% Hydration. #sourdough #sourdoughbread #sour #levainbread #levain #proofingbasket #natural #naturalfermentation #panaderia #panadero #conlasmanosenlamasa #italianfood #tartine #tartinebread #focaccia #focacciagenovese #liguria #brot #pain #pâine #artisanbread #bakinglove #bakingschool #profesionalbaking #pékség @artebianca.cl @artisanzbaker @mirkoiannarelli @gluten.morgen @artebiancaconrita @julian_the_baker_96 @professionalchefs #italy #italianfood #pastamadre #ciabatta #lievitomadre @rithm.nfoodmagazine
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