Pane Cafone Napolitano

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Makes 2 loaves


2 loaves, gBaker’s %
Bread Flour700100%
Water49070%
Malt101.4%
Active dry yeast71%
Salt131.9%
Total1220174.3%

old dough (Pasta di riporto)

Flour - 100g
Water - 70g
Yeast - 2 g
Salt - 2g

Mix and ferment for 2 hrs. Degas and refrigerate for 12 hrs , up to 3 days. Alternatively can use left over dough from previous batch

mixing

Mix all ingredients, let stand for 20 min, knead and add chopped old dough. Knead 6-8 min.

fermentation

1.5 hrs with 3 stretch & folds. Save170g of fermented dough for next batch, refrigerate it for up to 3 days.

shaping

Divide and shape round loaf or make thick long log and twist it in circular motion to form a round loaf.

proofing

40 minutes.

baking

Bake in a steamed oven at 250°C for 10 minutes
Release steam and lower the temp to 220°C and bake another 20 min.

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