Italian
Автор: Anima & Farina
Загружено: 2026-02-04
Просмотров: 280
Описание:
This is the rustic Italian bread, typical of the city of Naples, also known as pane cafone.
A pre-dough called polish is first prepared. After letting it rise for 3 to 5 hours at most, it is mixed with rustic flour and left to rise for at least 12 hours.
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Ingredients:
for the polish:
150g or 5.29 oz Very strong white bread flour;
1 gram of yeast;
150 g or 5.29 fl oz ml of normal water;
for the dough:
150 g or 5.29 oz of flour: tipo 1 / Light Whole Wheat Flour / Type 65 / Type 812;
150 g or 5.29 oz of flour tipo 0 / Bread Flour / Type 55 / Type 550;
2 level tablespoons of salt;
3 g of fresh brewer's yeast;
310/320 gr or 10,9/11,28 fl oz of water at room temperature.
#homemadebreadrecipe #amsrvideo
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