{"id":14247,"date":"2021-03-16T11:48:34","date_gmt":"2021-03-16T10:48:34","guid":{"rendered":"https:\/\/www.macinazionelendinara.it\/video-recipe-for-hard-bread-the-mantovane\/"},"modified":"2023-03-01T15:38:44","modified_gmt":"2023-03-01T14:38:44","slug":"video-recipe-for-hard-bread-the-mantovane","status":"publish","type":"post","link":"https:\/\/www.macinazionelendinara.it\/en\/video-recipe-for-hard-bread-the-mantovane\/","title":{"rendered":"Video-recipe for hard bread: the mantovane."},"content":{"rendered":"<div  class='avia-video av-kao5barr-594240ba6396584f58367eeaea62fbe7 avia-video-16-9 av-no-preview-image avia-video-load-always av-lazyload-immediate av-lazyload-video-embed'  itemprop=\"video\" itemtype=\"https:\/\/schema.org\/VideoObject\"  data-original_url='https:\/\/youtu.be\/glTXSna4Sdo'><script type='text\/html' class='av-video-tmpl'><div class='avia-iframe-wrap'><iframe title=\"Come dare forma alle mantovane, tipico pane a pasta dura\" width=\"1500\" height=\"844\" src=\"https:\/\/www.youtube.com\/embed\/glTXSna4Sdo?feature=oembed&autoplay=0&loop=0&controls=1&mute=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div><\/script><div class='av-click-to-play-overlay'><div class=\"avia_playpause_icon\"><\/div><\/div><\/div>\n<section  class='av_textblock_section av-kao7p47z-ee956011297ccaf0fd958068b1c23c69 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><div>\n<div class=\"style-scope ytd-video-secondary-info-renderer\">\n<p style=\"text-align: justify;\"><strong>Mantovane <\/strong>is a hard dough bread typical of Northern Italy, especially of Lombardy and Emilia Romagna. Hard bread is so defined because of its consistency and lack of hydration, i.e. the low percentage of water compared to the weight of the flour. In this video the master of white art Carmelo Loiacono, historical collaborator of our mill, will explain the perfect technique for the folds, the shape and the firing of the valances.<br \/>\nThe dough is made up of:<br \/>\n760 grams of soft wheat flour <strong>Anima di Pizza<\/strong> for Pizza and Bread<br \/>\n380 grams of water<br \/>\n18 grams of yeast<br \/>\n16 grams of salt<br \/>\n35 grams of extra virgin olive oil<\/p>\n<p><strong>Enjoy and enjoy!<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":13968,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[286,98],"tags":[342,346,347,344,343],"class_list":["post-14247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipes","tag-anima-di-pizza-en","tag-bread-mantovane","tag-hard-dough-bread","tag-traditional-recipe","tag-video-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Video recipe for hard bread from Northern Italy: Mantua<\/title>\n<meta name=\"description\" content=\"A video recipe that will make you feel like a bakery for a day! 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