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