Sourdough Bread Naples, Italy

READY IN: 48hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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