NEVER Pour All the Water Into BREAD DOUGH at Once — The Sicilian 3-Pour Trick for Big Airy Holes

🍞 EVERY DOUGH OUR BAKERY MADE, WITH THE WATER FOR EACH ONE 👉 https://nicoferrarokitchen.com/ 👈 Six books from our old Sicilian kitchen: the whole Sunday table, suppers for two, a dough for every season, and what to do with everything left over. Cut your last homemade loaf in half. Tight little holes, like a kitchen sponge? It was not your flour, your yeast or your oven. It happened in the first ten seconds. The same flour in your pantry will take almost half a cup more water, if you stop giving it all at once. Three pours, one bowl, your hands. No mixer. One warning: the third pour will make your dough look ruined. Do not reach for the flour. And one number on the bag tells you if your flour can take it at all. Tell me in the comments: was the bread on your table tight slices from a bag, or a loaf with holes? And what always dripped through them onto your shirt? Subscribe to Nico Ferraro for a new one every week. 🍞 Bake the old way with me all year 👉 https://nicoferrarokitchen.com/ #breaddough #homemadebread #breadbaking #highhydration #ciabatta #sicilianfood #italianamerican #bakingtips