Pane Cafone Mark II with better crumb
After the first success I decided to re-do the recipe with slight changes. I'll post the video again and explain where I differed.
Pane cafone (Neapolitan peasant bread) - original Italian recipe
Well first of all I used pink Himalayan salt. Not a major tangent but nevertheless.
Instead of forming the final dough, kneading till full gluten formation, doing 2 stretch and folds 20 minutes apart and then shaping before refrigerating for 10 hours... I developed the gluten by doing 4 stretch and folds 20 minutes apart (no kneading) with the last one being a pre-shape. So i incorporated a bit more of a bulk ferment before shaping and refrigerating.
The last time I could only refrigerate for 4 hours but this time I got in the full 10 hours.
This is a low hydration bread so I realise the crumb will never be open but this time was a big improvement crumb wise.
Taste is really nice. As I described last time... Like a Biga bread only more intense flavour.