The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Napoli meets Francia

inumeridiieri's picture
inumeridiieri

Napoli meets Francia

I want to do pane cafone, a typical Napoletan's bread. There is not a recipe.... :-) many recipe :-)

Knead by hand, beautifull dough. When i divide the dough i got an idea: baguette :-)

Old dough isn't the best way for baguette but i wont to try.

Recipe

White flour ( 12 g protein ) 1000 g

Water 700 g

Old dough 200 g ( 1 week in the fridge and 5 hours at 20°C )

Salt 25 g

Yeast 4 g

Bulk fermentation 5 hours at 20°C final proof 1 hour at 34°C

Good flavor

Happy baking

Gaetano

Danni3ll3's picture
Danni3ll3

I am sure it is delicious!!!! Well done!!!

inumeridiieri's picture
inumeridiieri

Yes special flavor...old dough is great :-)

Gaetano

alfanso's picture
alfanso

A good choice.  I remember that you wished to get better at baguettes.  And so you have gotten better.  An old English phrase is <practice makes perfect>.  Nice baguettes!

alan

inumeridiieri's picture
inumeridiieri

Thanks Alan, for the perfection the road is long :-)

Gaetano

dabrownman's picture
dabrownman

Very well done and happy baking

inumeridiieri's picture
inumeridiieri

Thank you

Gaetano