The Secret Midnight Routine Of Southern Italian Bakers Revealed!【Matera,Italy】

The salt doesn't change. The yeast, the tomato, the yeast of beer, changes depending on the situation. Depending on the strength of the flour. What kind of flour do you have? What season of flour do you have? I mean, it's not really... The temperature of the water changes. Depending on the external temperature. Some things change. If you add the fast one... But you always have to work with the reduced one. Because the fast one is the right level. Otherwise, it warms you up a lot in these periods. You don't want to overdo it with the fast one. Otherwise, the dough is mistreated. It breaks down a lot. I make my own mix. Here I work for 25 minutes. I do 20 minutes first, 5 minutes second. It also depends on the type of mixer you have. If you have the steam one. This one is called Bracito. Or if you have the spiral one. It changes. The whisk warms up the dough more. So you have to put a little more ice. A little more water. If you mix this one and that one. You understand all this. It's a bit of a hunt. The same dough doesn't change anything. You don't know what changes. The humidity, the hydration. I don't know if you understand me. Yes, on Sunday. Preparation. Then I did it. I did it for the croissants. I'll show you the hydration of this dough. 50. It doesn't fit. 50. 96. How many? 8. Do you need this? Yes. The dough is ready. The color. Like the skin of almonds. Do you know the skin of almonds? This is the color of almonds. The color of the skin of almonds. 3.40. Ready. Let's put it here in the middle. It's already all wet. Your love is coming too, Angela. Who is my love? My love. Put it down. Put it down please. Put it down. Another one. Your love is coming too. Put it down. Your love is coming too. Which one? See you next time! Bye.