HOW TO MAKE "POOLISH" FOR NEAPOLITAN PIZZA DOUGH

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ECCO A VOI COME FARE IL POOLISH PER L'IMPASTO DELLA PIZZA NAPOLETANA E ALTRO
Il poolish in questo video e' un lievito cosi detto BIGA LIQUIDA, questo procedimento per l'impasto lo cosiglio a tutti perche rende la pizza piu fragrante e croccante e piu saporita, ecco la ricetta e se volete sapere come usarlo guardate il . mio canale :)
5 LITRI DI ACQUA TEMPERATURA AMBIENTE
5 GRAMMI LIEVITO SECCO
5 KILI DI FARINA 0
una volta impastato troverete il preimpasto molto liquido, coprirlo per bene e mettere in frigo per 24 ore,
3 inserire tutta il poolish nel nuovo impasto da 10 litri di acqua la farina che serve e il sale 700 grammi.
spero questo video vi sia piaciuto condividete e iscrivetevi ciao e grazie

ENGLISH
HERE FOR YOU HOW TO DO THE POOLISH FOR THE NAPOLETAN PIZZA AND OTHER
The poolish in this video is a so-called yeast BIGA LIQUIDA, this process for the dough is the thing to everyone because it makes the pizza more fragrant and crisp and more flavorful, here is the recipe and if you want to know how to use it look at the. my channel :)
5 LITERS OF WATER AMBIENT TEMPERATURE
5 GRAMS DRY YEAST
5 KILOS OF FLOUR 0
once kneaded you will find the very liquid pre-dough, cover it well and refrigerate for 24 hours,
3 insert all the poolish into the new mixture of 10 liters of water the serving flour and salt 700 grams.
I hope you enjoyed this video share and sign up bye and thank you

SPANISH
AQUÍ PARA USTED CÓMO HACER EL POOLO PARA LA PASTAS DE PIZZA NAPOLETANA Y OTROS
El tema principal de este video es el llamado levadura BIGA LIQUIDA, este proceso para la masa es lo más importante para todos, ya que hace que la pizza sea más fragante, crujiente y más sabrosa, aquí está la receta y si desea saber cómo usarla, mire la. mi canal :)
5 LITROS DE TEMPERATURA AMBIENTE DEL AGUA
5 gramos de víspera seca
5 KILES DE HARINA 0
Una vez amasado, encontrará la pre-masa muy líquida, cúbrala bien y refrigere durante 24 horas,
3 Inserte toda la mezcla en la nueva mezcla de 10 litros de agua, la harina de servir y la sal 700 gramos.
Espero que hayas disfrutado de este video compartido, apúntate y gracias

CHINESE
在这里，你如何为NAPOLETAN PIZZA和其他的意大利面做泡沫
这个视频中的泳池是一种所谓的酵母BIGA LIQUIDA，面团的这个过程是每个人的事情，因为它使比萨更香，更清脆，更美味，这里是配方，如果你想知道如何使用它看看。 我的频道:)
5个水环境温度
5 GRAMS DRY YEAST
5 KILLES OF FLOUR 0
一旦揉捏，你会发现非常有液体的预生面团，盖好它并冷藏24小时，
3将所有的水浸入10升水的新混合物中，将面粉和盐700克。
我希望你喜欢这个视频分享并注册再见，谢谢你

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Видео HOW TO MAKE "POOLISH" FOR NEAPOLITAN PIZZA DOUGH канала Vito Iacopelli