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.
READY IN: 48hrs 30mins
SERVES: 12
YIELD: 3 500 g loaves
UNITS: US
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DIRECTIONS
- 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.
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