Sourdough Bread Naples Italy Recipes
SOURDOUGH BREAD NAPLES, ITALY
When I was living in Naples, Italy, I was fond of the daily loaf of pane (bread), which is purchased fresh from the wood-fired bakery every morning and is a centerpiece on the table for lunch and dinner. Since 2007, I've been trying to recreate the same bread at home. I started with commercial yeast recipes, eventually settling on Peter Reinhart's pain l'ancienne recipe. However, something was still missing. I've always been skeptical and somewhat fearful of the required maintenance of sourdough baking. Eventually, a friend convinced me to try the "criscito", or wild yeast leavening method. And I haven't looked back.
Provided by Mark Go
Categories Breads
Time P2DT30m
Yield 3 500 g loaves, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, starter, and flour. Mix by hand or use a stand-up mixer.
- This recipe requires a starter, which is not included in this recipe.
- Add salt and mix everything until you get a shaggy dough.
- Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
- Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
- Punch down dough and transfer to a clean counter for degassing and shaping.
- Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
- Heat oven to 500 degrees Fahreinheit.
- Score loaves with a razor blade or sharp knife.
- Mist the inside of the oven with a spray bottle.
- Bake loaves for 10 minutes, and spray again with water.
- Complete baking for another 20~25 minutes until crust is golden brown.
- Remove from oven and let cool on a cooling rack.
Nutrition Facts : Calories 382.2, Fat 1, SaturatedFat 0.2, Sodium 520.4, Carbohydrate 80.1, Fiber 2.8, Sugar 0.3, Protein 10.8
ALTAMURA STYLE SOURDOUGH BREAD
Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that's great for dipping in olive oil or stew, or for use as a sandwich bread. Try the whole grain durum version or the semolina version, and enjoy the challenge of shaping the bread in the traditional "piled up" form seen in bakeries throughout the Puglia region of Italy.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 15
Steps:
- Build the stiff levain and let it double-to-triple in size.
- Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
- Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
- Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
- Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
- Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
- Shape your dough in the high form as in this video, or the low form, which is like a boule.
- Load the dough into your baking vessel and drop the temperature to 480F.
- Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
- The internal temperature of the bread should be over 205F when finished baking.
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