{"id":292,"date":"2014-10-22T23:24:00","date_gmt":"2014-10-22T21:24:00","guid":{"rendered":"https:\/\/181.224.143.178\/~biancoli\/?page_id=292"},"modified":"2026-04-06T10:29:56","modified_gmt":"2026-04-06T08:29:56","slug":"leavened-dough","status":"publish","type":"page","link":"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/impasti-lievitati\/","title":{"rendered":"Leavened Doughs Masterclass: From Sourdough to Preferments"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"292\" class=\"elementor elementor-292\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-31a36ff e-flex e-con-boxed e-con e-parent\" data-id=\"31a36ff\" data-element_type=\"container\" data-e-type=\"container\" id=\"leavened\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-42785fc elementor-widget elementor-widget-text-editor\" data-id=\"42785fc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-preserver-spaces=\"true\">Leavened doughs include an extensive range of recipes, from <a href=\"https:\/\/biancolievito.it\/en\/category\/bread-pizza\/\" target=\"_blank\" rel=\"noopener\">bread to pizza<\/a> and <a href=\"https:\/\/biancolievito.it\/en\/category\/recipe\/leavened\/\" target=\"_blank\" rel=\"noopener\">pastries<\/a>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The common point of all these doughs is that they expand in cooking due to the gases produced by yeast fermentation.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-toc--minimized-on-tablet elementor-element elementor-element-8de167b elementor-widget elementor-widget-pp-table-of-contents\" data-id=\"8de167b\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#leavened&quot;,&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;scroll_offset&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"pp-table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div id=\"pp-toc-8de167b\" class=\"pp-toc\">\n\t\t\t<div class=\"pp-toc__header\" aria-controls=\"pp-toc__body\">\n\t\t\t\t<div class=\"pp-toc__header-title-wrapper\">\n\t\t\t\t\t<h4 class=\"pp-toc__header-title\">\n\t\t\t\t\t\tTable of Contents\t\t\t\t\t<\/h4>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-toc__body\" aria-expanded=\"true\">\n\t\t\t\t<div class=\"pp-toc__spinner-container\">\n\t\t\t\t\t<i class=\"pp-toc__spinner eicon-loading eicon-animation-spin\" aria-hidden=\"true\"><\/i>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d27ec9d elementor-widget elementor-widget-text-editor\" data-id=\"d27ec9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span data-preserver-spaces=\"true\">SOURDOUGH OR FRESH YEAST<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">The choice between the two ingredients &#8211; <strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/\" target=\"_blank\" rel=\"noopener\">Sourdough<\/a><\/strong> or Yeast &#8211; is the first choice.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Using Sourdough requires appropriate knowledge of this ingredient and a longer production process. Still, you will get a much more<strong> digestible product<\/strong> with <strong>excellent flavors<\/strong> and a <strong>longer shelf-life<\/strong>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Fresh or dry Yeast allows you to shorten the process, and if used in the correct quantity, it also gives a good result. The secret of having an excellent yeast-leavened product is to use small quantities of Yeast per kilogram of flour and allow long proofing times at low temperatures. In this article, I will explain how much yeast to use better.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Another difference between the 2 ingredients is the <strong>alveoli<\/strong> in the baked product: products prepared with <strong>Sourdough will have more irregular alveoli<\/strong> and are more stable during baking, making the product <strong>softer and lighter<\/strong>. <\/span><span data-preserver-spaces=\"true\">On the contrary, fresh yeast <strong>produces smaller and more regular alveoli<\/strong>. Moreover, they tend to be very delicate. For this reason, if you try to handle a yeast-leavened product during fermentation, it will tend to deflate!<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Moreover, alveolation depends on yeast type and the quantity of water used in the recipe (like bread rich in water, such as a baguette). Also, the type of flour plays a role. Flour with a good protein content and good extensibility will produce a more elastic gluten mesh, which can better support the development of alveoli.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">YEAST, PREFERMENTS, AND SOURDOUGH<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">There are two main types of processing for preparing leavened products:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\"><strong>The Direct Technique (or single dough)<\/strong> kneads all the ingredients simultaneously. Once ready, the dough will rest to start the fermentation before being baked.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>The Indirect Method (or double doughs)<\/strong>, instead, has two distinct phases. First, we make the first dough, and once it is well ripped (after about 12 hours), we continue the process by adding all the other ingredients of the recipe. However, the first dough&#8217;s fermentation time can vary according to the type of dough, the temperature, and the quantity of yeast.<\/span><\/li>\n<\/ul>\n<p><a href=\"https:\/\/g9as77iveq.onrocket.site\/biga-e-poolish\/\" target=\"_blank\" rel=\"noopener\"><strong><span data-preserver-spaces=\"true\">The Biga (preferment)<\/span><\/strong><\/a><span data-preserver-spaces=\"true\">: It is a stiff dough made of water, flour, and <strong>Fresh Yeast<\/strong> (1% of the weight of flour), which is generally fermented between <strong>12 and 24 hours at 19\u00b0C (6\u00b06F)<\/strong>. The proportion between water and flour is about 0,45:1 (450gr of water for 1kg). It is essential to stress that when we use the Biga in a recipe, we always need to <strong>add (fresh or dry) Yeast<\/strong>, as the Biga alone is not &#8220;strong&#8221; enough to ferment the dough. This technique&#8217;s typical use is bread and pizza preparation with a proportion of at least 40-50% of flour&#8217;s weight. <\/span><strong><span data-preserver-spaces=\"true\">To learn more about Biga and Poolish and how much Biga can be used in recipes,<\/span><\/strong><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Poolish:<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0It is obtained by mixing <strong>water and flour in a ratio of 1:1<\/strong> and <strong>Yeast<\/strong> in a variable quantity from <strong>0.1% to 2.5% of the flour&#8217;s weight<\/strong>. Yeast&#8217;s quantity depends on the fermentation time:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">\u00a00.1% needs 16 hours of fermentation<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">0.5% needs 8 hours of fermentation<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">1.5% needs 3 hours of fermentation<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">2.5% needs 2 hours of fermentation\u00a0<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">I suggest using a poolish prepared with low Yeast to improve the finished product&#8217;s digestibility and fragrance.\u00a0<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Moreover, the ideal quantity of Poolish is up to 20-25% of the flour&#8217;s weight.\u00a0<\/span><a href=\"https:\/\/g9as77iveq.onrocket.site\/biga-e-poolish\/\" target=\"_blank\" rel=\"noopener\"><strong><span data-preserver-spaces=\"true\">In this article, I will explain how <\/span><\/strong><b>to prepare Poolish correctly<\/b><\/a><span data-preserver-spaces=\"true\">.<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Sourdough:<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0In this case, a good fermentation of the first dough prepared with flour, Yeast, liquids (water and\/or eggs), and fat takes about <strong>10-12h at 24-26\u00b0C (75\u00b0F &#8211; 78\u00b0F).\u00a0<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">During this process, yeasts develop considerably, and sugars are partially digested. According to the sugar and fat quantity in the recipe, the average quantity of sourdough for the first dough varies from 200 to 450 grams per kilogram of flour. To further discover sourdough, I invite you to read my article on <a href=\"https:\/\/biancolievito.it\/en\/how-much-sourdough-to-use\/\"><strong>how much sourdough to use for 1kg of flour<\/strong><\/a>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8aa08ed elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"8aa08ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24693 wprm-recipe-template-roundup-summary-perso\" data-servings=\"6\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Pizza with Biga<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/pizza-con-biga\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Pizza with Biga\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/pizza-con-biga\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1313131551_qbyxdt-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b0b4aca elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"b0b4aca\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24565 wprm-recipe-template-roundup-summary-perso\" data-servings=\"15\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Italian Schiacciata<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/schiacciata\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Italian Schiacciata\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/schiacciata\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_138483227_sruvv6-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-965d20f elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"965d20f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24696 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1800\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Whole Wheat Bread with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/pane-integrale-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Whole Wheat Bread with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/pane-integrale-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"Pane Integrale con Lievito Madre\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a3a9f6c elementor-widget elementor-widget-text-editor\" data-id=\"a3a9f6c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span data-preserver-spaces=\"true\">HOW TO MAKE A LEAVENED PRODUCT<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">I suggest using a stand mixer or a professional kneading machine to prepare leavened dough because the kneading process is long.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Suppose you can choose the type of kneading machine. The first choice is undoubtedly <a href=\"https:\/\/www.google.com\/search?q=double+arm+mixer&amp;tbm=isch&amp;ved=2ahUKEwirqZjh4__uAhUM_6QKHZ7WAJcQ2-cCegQIABAA&amp;oq=double+arm+mixer&amp;gs_lcp=CgNpbWcQAzIECAAQEzIICAAQCBAeEBMyCAgAEAgQHhATOgQIIxAnOggIABCxAxCDAToFCAAQsQM6BAgAEEM6AggAUONkWKF0YJB1aABwAHgAgAFliAHIB5IBBDE1LjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&amp;sclient=img&amp;ei=YNY0YKv5Loz-kwWerYO4CQ&amp;bih=852&amp;biw=1745&amp;rlz=1C1GCEB_en\" target=\"_blank\" rel=\"noopener\"><b>Double Arms<\/b><\/a><b>, which is remarkable for its<\/b>\u00a0capacity to oxygenate the dough and keep its temperature low.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\"><strong><a href=\"https:\/\/www.google.com\/search?q=Spiral+kneader&amp;tbm=isch&amp;rlz=1C1GCEB_en&amp;hl=it&amp;sa=X&amp;ved=2ahUKEwiFl8j84__uAhXIyqQKHX8iA5kQBXoECAEQLA&amp;biw=1730&amp;bih=852\" target=\"_blank\" rel=\"nofollow noopener\">Spiral kneaders<\/a> <\/strong>are also the right solution. However, this type of machine tends to overheat the dough, thus degrading the gluten mesh.\u00a0<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The <strong>final temperature<\/strong> of a leavened dough should be between <strong>25\u00b0C (77\u00b0F) and 28\u00b0C (82\u00b0F)<\/strong>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The development of the <strong>gluten mesh<\/strong> is primary for the recipe&#8217;s success. For a good dough, in fact, in the first phase of the process, we should mix flour, Yeast, and sugar and gradually add liquids to hydrate the flour progressively. Only when the gluten mesh is formed can we go ahead and add fats and salt; these ingredients hinder gluten formation.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once ready, whichever method is used, we have to let the dough rest for <strong>45-60 minutes at room temperature<\/strong> to relax the structure and facilitate the next steps. This phase is called <strong>Bulk Fermentation.<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">After that, the dough is divided, shaped, and left to proof. The proofing duration is mainly regulated by temperature.\u00a0<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">A standard <strong>proofing temperature<\/strong> is around <strong>28\u00b0C &#8211; 30\u00b0C (82\u00b0F &#8211; 86\u00b0F),<\/strong> and I advise you to keep the dough uncovered and with the surface slightly greased (with oil or butter).<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">However, cold temperatures (+4\u00b0C, 39\u00b0F) can be used to lengthen the proofing time. Placing the dough in the fridge can extend the proofing time up to 10 &#8211; 12 hours, favoring development during baking.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-581037d elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"581037d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24631 wprm-recipe-template-roundup-summary-perso\" data-servings=\"8\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">French Croissant with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/croissant-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"French Croissant with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/croissant-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-640x638.webp 640w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_357115010-1-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7e3460c elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"7e3460c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24568 wprm-recipe-template-roundup-summary-perso\" data-servings=\"6\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">French Brioche with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/brioches-francesi-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"French Brioche with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/brioches-francesi-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_1376663042-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f9d590b elementor-widget elementor-widget-text-editor\" data-id=\"f9d590b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>BAKING<\/h2>\n<p><span data-preserver-spaces=\"true\">Baking leavened doughs require particular attention if you want to succeed.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">A leavened product is correctly baked when the <strong>heart&#8217;s temperature is about 92-96\u00b0C (197\u00b0F &#8211; 205\u00b0F)<\/strong>. Lengthening the baking time would cause excessive toasting of the product. In contrast, a shorter time could cause the cake&#8217;s internal collapse and mold formation in humid products like <a href=\"https:\/\/biancolievito.it\/en\/italian-panettone-with-sourdough\/\"><strong>Panettone<\/strong><\/a>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">In general, I suggest baking leavened products at <strong>medium temperatures<\/strong> around <strong>170-180\u00b0C (338\u00b0F -356\u00b0F)<\/strong>, further lowering it for <strong>large-sized products<\/strong> up to <strong>150\u00b0C (302\u00b0F).<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">A classic oven without a fan is preferable because the <strong>fan tends to dry the product excessively<\/strong>. In this case, try to shield the fan if you can&#8217;t regulate it.<\/span><\/p>\n<p><b>Once baked, <\/b>some products, such as <a href=\"https:\/\/biancolievito.it\/en\/french-brioche-sourdough\/\"><strong>brioches<\/strong> <\/a>or <a href=\"https:\/\/biancolievito.it\/en\/croissant-with-sourdough\/\"><strong>croissants<\/strong><\/a>, are polished when they come out of the oven with a weeping glaze made of powdered sugar and water<b>.<\/b><\/p>\n<p><span data-preserver-spaces=\"true\">Instead,<strong><a href=\"https:\/\/g9as77iveq.onrocket.site\/panettone-classico-lievito-madre\/\" target=\"_blank\" rel=\"noopener\"> Panettone<\/a> <\/strong>and <a href=\"https:\/\/biancolievito.it\/en\/easter-colomba-with-sourdough\/\"><strong>Colomba<\/strong> <\/a>must be cooled for<strong> 10-12h upside down<\/strong> to avoid the center&#8217;s collapse (given the recipe&#8217;s richness) and retain the moisture in the ramekin before being packed.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-adbf74b elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"adbf74b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24559 wprm-recipe-template-roundup-summary-perso\" data-servings=\"4\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Italian Panettone with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Italian Panettone with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-86aea4a elementor-widget elementor-widget-heading\" data-id=\"86aea4a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">[ENG SUB]<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1aa0a6b elementor-widget elementor-widget-video\" data-id=\"1aa0a6b\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/youtu.be\\\/6PfyhzERQHw&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-52e41c6 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"52e41c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24687 wprm-recipe-template-roundup-summary-perso\" data-servings=\"4\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Pandoro with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/pandoro-classico-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Pandoro with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/pandoro-classico-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-150x150.jpg\" class=\"attachment-150x150 size-150x150\" alt=\"fetta di pandoro preparato con lievio madre\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-150x150.jpg 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-500x500.jpg 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-96x96.jpg 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c4aa1d elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"2c4aa1d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24735 wprm-recipe-template-roundup-summary-perso\" data-servings=\"4\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Easter Colomba with Sourdough - New Recipe 2026<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/colomba-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Easter Colomba with Sourdough - New Recipe 2026\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/colomba-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-150x150.png\" class=\"attachment-150x150 size-150x150\" alt=\"fetta di colomba preparata con lievito madre\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-150x150.png 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-500x500.png 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-96x96.png 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1f4ed78 e-flex e-con-boxed e-con e-parent\" data-id=\"1f4ed78\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-002a8f8 elementor-widget elementor-widget-spacer\" data-id=\"002a8f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-463870b elementor-widget elementor-widget-heading\" data-id=\"463870b\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-463870b{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b93c99f elementor-widget elementor-widget-heading\" data-id=\"b93c99f\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-65239f3 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"65239f3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"292\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-26975 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pan-di-spagna\/\" title=\"Pan di Spagna da Pasticceria: soffice e alto (senza lievito)\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4.webp\" class=\"attachment-full size-full wp-image-30622\" alt=\"fette di Pan di Spagna\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1536x864.png 1536w, 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has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/crema-pasticcera\/\" title=\"Crema Pasticcera Professionale: la Ricetta Facile passo passo\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2.webp\" class=\"attachment-full size-full wp-image-30445\" alt=\"crema pasticcera liscia e senza grumi preparata con vaniglia\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-1200x675.webp 1200w, 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has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-sfoglia\/\" title=\"Pasta Sfoglia: Ricetta Perfetta, Tecnica e Segreti di Preparazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_114298960-e1589716595147-scaled.webp\" class=\"attachment-full size-full wp-image-8762\" alt=\"dolci secchi di pasta sfoglia\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_114298960-e1589716595147-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_114298960-e1589716595147-scaled-768x432.webp 768w, 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swiper-slide post-214 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-frolla\/\" title=\"Pasta Frolla: Ricetta Perfetta della Tradizione Italiana\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104.jpg\" class=\"attachment-full size-full wp-image-1197\" alt=\"cookies a base di pasta frolla con scaglie di cioccolato\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_117183652_p0u6ep-e1589716460104-150x84.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-frolla\/\">Pasta Frolla: Ricetta Perfetta della Tradizione Italiana<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div 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Il punto comune di tutti questi impasti \u00e8 che il loro sviluppo in cottura \u00e8 determinato dall&#8217;espansione di gas derivati dalla fermentazione dei Lieviti. COSA TROVERAI IN QUESTA PAGINA Lievito Naturale o Lievito [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10149,"parent":116,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"right-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"normal-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-292","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=292"}],"version-history":[{"count":1,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/292\/revisions"}],"predecessor-version":[{"id":29525,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/292\/revisions\/29525"}],"up":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/10149"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}