This is the rustic Italian bread, typical of the city of Naples, also known as pane cafone.
A pre-dough called polish is first prepared. After letting it rise for 3 to 5 hours at most, it is mixed with rustic flour and left to rise for at least 12 hours.
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Ingredients:
for the polish:
150g or 5.3 oz Very strong white bread flour;
1 gram of yeast;
150 g or 5.3 fl oz ml of normal water;
for the dough:
300 g or 10.5 oz of flour: tipo 2 / Brown Flour / Light Wholemeal / T80;
2 level tablespoons of salt;
3 g of fresh brewer’s yeast;
330/340 gr or 11/12 oz of water at room temperature.
#homemadebread #breadrecipe
2 Comments
"Good things take time! ⏳ 12 hours of fermentation makes this Neapolitan bread incredibly light and flavorful. Do you prefer a quick 1-hour bread or do you love the slow, traditional way like I do? Let's talk in the comments! 👇"
Very interesting