Pane Cafone bread comes from the Campania region in southwestern Italy. This bread, as well as pizza, is one of the symbols of Naples, with a history that goes back to ancient times.
Pane dei Camaldoli is also known as Pane Cafone and owes its name to the hill of the same name, located in the northwestern part of Naples.
Pane cafone is characterized by its soft crumb with a rather pronounced irregular porosity and a dark, dense and crisp crust. This crust protected the bread from drying out and allowed it to keep for several days. For this reason, pane cafone is also called “pane a ott”, or bread of eight days.
Today, pane cafone, like many breads and dishes formerly consumed by peasants, has made its way from village ovens to haute cuisine restaurants, and has rightfully taken its place as one of the most famous Italian breads.
For 1 loaf
400 g bread wheat flour (13% protein)
100 g durum wheat flour (rimacinata)
100 g levito madre on durum flour
350 g + 50 g water at room temperature
10 g salt
AUTOLYSE
400 g bread wheat flour (13% protein)
100 g durum wheat flour (remachinata)
350 g water
DOUGH
All the dough from the autolysis
100 g active levito madre
50 g water at room temperature
10 g salt
NO CUTTING!
Bake at 250C with steam for the first 10 minutes, then at 220C without steam for another 30 minutes.
00:00 Presentation of the bread
00:30 Autolysis
02:10 Dough
07:16 Shaping
10:54 Baking and tasting
24 июл 2024
