February 22, 2022 - 10:58am
Talk to me about Cafone napoletano.Tranditanal old world formulas?
After utterly wasting two day and one-half days of my life on the Mount Everest of loaves of bread, I have decided to play with my...Okay, don't go there! I know what you all are thinking! Lievito Madre. I will practice, and at the same time build up Ms. Valentina Bria, ( My Lievito Madre) Thoughts on simple peasant loaves of bread leavened with the stiff starter (Lievito Madre)?
Here is a recipe with lievito madre solido, it's in Italian, Google translate usually translates quite nicely https://acasacongiulia.it/pane-cafone-di-fulvio-marino-con-lievito-madre-solido/
Thank you for the link! I like the recipe for pane contadino napoletano. Yes, Google works a peach! I spent more than a few minutes looking at the bread formulas. I found a few that were interesting. One, in particular, is the boxed rye bread. In this high percentage rye bread formula, all of the white flour is pre-fermented and comes from the lievito Madre solido legato. Well, mine will be bound anyway. I have been searching for a unique rye bread formula for the community bake. With your help, I think I found it!
Speaking of rye and lievito madre, this is a nice recipe: https://www.creailtuopane.it/pane%20di%20segale.php
I made it once, but with my regular rye starter
That is 100% rye? wow!
Abe shared a link to this recipe in the semolina CB, and I baked it, see my notes there as well. Briefly, I needed a little extra time for warm final proof, but I wasn't using a particularly strong starter, it seems, and certainly not a LM, just converted my normal rye starter.
The bread was great though.
During my still ongoing research phase! I will check your notes. Thanks for taking the time to post!
Edited to add: The way she incorporates the preferment into the final dough is very relevant to another recent discussion here. I think very Hamelman like?
1: you have a lot of freedom to extend the bulk fermentation. By all means allow the dough to show puffiness before shaping. Just as the first two builds are allowed to double then so to the final dough can also be allowed to become aerated and billowy but it doesn't necessarily have to double like the first two builds.
2: it's not obvious in the video but the final proof is done in the fridge.
Otherwise it's a very tasty bread.