March 20, 2017 - 1:54pm
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