{"id":27716,"date":"2023-01-02T11:06:27","date_gmt":"2023-01-02T11:06:27","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/cafone-bread-with-sourdough-how-to-prepare-it-at-home\/"},"modified":"2023-01-02T11:06:27","modified_gmt":"2023-01-02T11:06:27","slug":"cafone-bread-with-sourdough-how-to-prepare-it-at-home","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/cafone-bread-with-sourdough-how-to-prepare-it-at-home\/","title":{"rendered":"Cafone bread with sourdough, how to prepare it at home"},"content":{"rendered":"


\n<\/p>\n

Cafone bread with sourdough, how to prepare it at home<\/h1>\n

<\/p>\n

\n

The pane cafone is a type of bread typical of Southern Italy<\/strong>, particularly in Campania, where it is particularly loved and used to make the “shoe”, or to collect the sauce from the plate (even better the rag\u00f9), but also for delicious bruschetta or as a basic ingredient for other preparations (meatballs, for example !). It’s just a simple dough of flour 0, water, sourdough and salt<\/strong>, which however gives that fragrance that perfumes the whole house for hours and hours after it has been baked! The outside of the bread is dark and crunchy<\/strong>while the internal crumb is honeycomb, soft and elastic<\/strong>. Let’s find out together how to prepare it at home!<\/p>\n

\n
\n

<\/i> Ingredients for 500 g of bread<\/i><\/h3>\n
    \n
  • <\/i> 500 g of W250 flour<\/li>\n
  • <\/i> 150 g of refreshed sourdough<\/li>\n
  • <\/i> 400ml of water<\/li>\n
  • <\/i> 12 g of salt<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour, 10 minutes<\/i><\/li>\n
    • <\/i> Cooking: 1 hour<\/i><\/li>\n
    • <\/i> Total: 2 hours, 10 minutes<\/i><\/li>\n
    • <\/i> Calories: 216 calories <\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      PREPARATION<\/h2>\n
      1<\/span><\/p>\n

      Pour the flour into the mixer bowl and add the coarsely chopped mother yeast. Start the machine and gradually pour in the water. <\/p>\n\n

      2<\/span><\/p>\n

      Let the mixer work the dough for about 10 minutes, setting it to minimum speed. The dough must become smooth and well strung. Add the salt only at the end and knead for another 5 minutes, until the salt is completely absorbed.<\/p>\n<\/div>\n

      3<\/span><\/p>\n

      Stop the machine and transfer the dough to a floured work surface. Knead to form a loaf and cover with a cloth, leaving to rest for 30 minutes.<\/p>\n\n

      4<\/span><\/p>\n

      After the rest time, roll out the dough to form a 30×20 cm rectangle.
      \nMake a round of wallet folds: take a flap of dough and bring it towards the center.<\/p>\n<\/div>\n

      5<\/span><\/p>\n

      Take the other flap of dough and bring it towards the center as well. Proceed in the same way lengthwise.
      \nFinally, roll it up to form a loaf, cover it with a cloth and let it rest for 30 minutes. <\/p>\n\n

      6<\/span><\/p>\n

      After 30 minutes, make another round of wallet folds, form a loaf again and let it rest for another 15 minutes. <\/p>\n\n

      7<\/span><\/p>\n

      After 15 minutes, form the dough giving the shape of a loaf.<\/p>\n<\/div>\n

      8<\/span><\/p>\n

      Dust a tea towel with flour and place the loaf with the closure facing upwards in the center of the tea towel.
      \nPlace the loaf of bread inside a leavening basket and dust the surface of the loaf with flour. <\/p>\n\n

      9<\/span><\/p>\n

      Cover with the cloth and let it rise until the dough doubles, at about 24\u00b0 in the oven off with the light on.
      \nMeanwhile, preheat the static oven to 200\u00b0C.<\/p>\n<\/div>\n

      10<\/span><\/p>\n

      Dust a pan with flour, turn the loaf of bread upside down on the pan. Make a thin cut on the surface and bake.
      \nBake in the oven for 1 hour.<\/p>\n\n

      11<\/span><\/p>\n

      Pour the flour into the mixer bowl and add the coarsely chopped mother yeast. Start the machine and gradually pour in the water. <\/p>\n\n

      12<\/span><\/p>\n

      Let the mixer work the dough for about 10 minutes, setting it to minimum speed. The dough must become smooth and well strung. Add the salt only at the end and knead for another 5 minutes, until the salt is completely absorbed.<\/p>\n<\/div>\n

      13<\/span><\/p>\n

      Stop the machine and transfer the dough to a floured work surface. Knead to form a loaf and cover with a cloth, leaving to rest for 30 minutes.<\/p>\n\n

      14<\/span><\/p>\n

      After the rest time, roll out the dough to form a 30×20 cm rectangle.
      \nMake a round of wallet folds: take a flap of dough and bring it towards the center.<\/p>\n<\/div>\n

      15<\/span><\/p>\n

      Take the other flap of dough and bring it towards the center as well. Proceed in the same way lengthwise.
      \nFinally, roll it up to form a loaf, cover it with a cloth and let it rest for 30 minutes. <\/p>\n\n

      16<\/span><\/p>\n

      After 30 minutes, make another round of wallet folds, form a loaf again and let it rest for another 15 minutes. <\/p>\n\n

      17<\/span><\/p>\n

      After 15 minutes, form the dough giving the shape of a loaf.<\/p>\n<\/div>\n

      18<\/span><\/p>\n

      Dust a tea towel with flour and place the loaf with the closure facing upwards in the center of the tea towel.
      \nPlace the loaf of bread inside a leavening basket and dust the surface of the loaf with flour. <\/p>\n\n

      19<\/span><\/p>\n

      Cover with the cloth and let it rise until the dough doubles, at about 24\u00b0 in the oven off with the light on.
      \nMeanwhile, preheat the static oven to 200\u00b0C.<\/p>\n\n

      20<\/span><\/p>\n

      Dust a pan with flour, turn the loaf of bread upside down on the pan. Make a thin cut on the surface and bake.
      \nBake in the oven for 1 hour.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Stand mixer or mixer<\/li>\n
      • Bowl<\/li>\n
      • Baking tray<\/li>\n<\/ul>\n

        Advice and tips<\/h2>\n

        You can keep the bread wrapped in a tea towel and sealed in a paper bag until 1 week<\/strong>. Alternatively you can freeze it (we suggest you first cut it into slices to defrost if necessary).<\/p>\n

        You can use dry or brewer’s yeast instead of sourdough: in proportion 2 g of dry brewer’s yeast or 5 g of fresh brewer’s yeast<\/strong>. Alternatively you can also use the licoli, calculating 20% \u200b\u200bof the weight of the flour<\/strong>.<\/p>\n

        Check the strength of the flour by reading among the characteristics, choosing a flour that has at least 250w of strength<\/strong>, so that it resists the long leavening. Always remember that each type of flour absorbs water in a different way, so you may have to add or eliminate some liquid: you will realize it kneading by hand<\/strong>. You’ll have to get a strung dough, not too hard.<\/p>\n

        You can prepare the dough the night before and leave it to rise overnight in the refrigerator<\/strong>to then let it acclimate at least 1 hour in the morning before putting it in the oven.<\/p>\n

        Use peasant bread to prepare delicious bruschetta seasoned with pesto and sauces!<\/p>\n

        History<\/h2>\n

        Cafone bread is a typical preparation of Southern Italy, particularly widespread in Campania but also consumed in Basilicata and Calabria. The preparation of bread has always been very important in the southern culinary tradition, so much so that it involves gods real rituals:<\/strong> for example it was no sweeping the floor <\/strong>during the leavening of the bread, because there was a risk that it would not leaven; to indisposed women it was it is forbidden to touch the dough<\/strong>. Furthermore, the bread could not be cut with a knife but only broken by hand<\/strong>, and could only be thrown away after making the sign of the cross. In case it fell to the floor, it had to be kissed by family members<\/strong> before it can be consumed.<\/p>\n

        The sourdough,<\/strong> traditionally, it should be given as a gift from family to family, giving a piece of yeast to be refreshed.<\/p>\n<\/p><\/div>\n

        <\/p>\n

        \n
        \n

        <\/i> Ingredients for 500 g of bread<\/i><\/h3>\n
          \n
        • <\/i> 500 g of W250 flour<\/li>\n
        • <\/i> 150 g of refreshed sourdough<\/li>\n
        • <\/i> 400ml of water<\/li>\n
        • <\/i> 12 g of salt<\/li>\n<\/ul>\n<\/div>\n
          \n
            \n
          • <\/i> Preparation: 1 hour, 10 minutes<\/i><\/li>\n
          • <\/i> Cooking: 1 hour<\/i><\/li>\n
          • <\/i> Total: 2 hours, 10 minutes<\/i><\/li>\n
          • <\/i> Calories: 216 calories <\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

            Cafone bread with sourdough, how to prepare it at home The pane cafone is a type of bread typical of Southern Italy, particularly in Campania, where it is particularly loved and used to make the “shoe”, or to collect the sauce from the plate (even better the rag\u00f9), but also for delicious bruschetta or as […]<\/p>\n","protected":false},"author":1,"featured_media":27717,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-27716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nCafone bread with sourdough, how to prepare it at home - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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