March 21, 2017 - 10:51am
Cafone Bread
Pane cafone, a typical Napoletan bread.
White flour 1000 g
Water 700 g
Salt 25 g
Old dough ( pate fermentee ) 200 g
Yeast 4 g
It's the same dough used for baguette
Good flavor...but young dough, next time final proof more longer-
Gaetano
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How do you decide if the pate fermentee should be old or not so old. Was going to say "young" but pate fermentee means "old" dough.
Lovely bake as always!
- Abe.
It is not easy to understand me...my fault. Young dough it's little underpoof ( in italy we say infornato giovane ) it'z a slang Bakers. Pate fermentee: if you use after one day or two it's young ( strong power leavening ) after 3/5 days brings flavors but less leavening power.
Thanks
Gaetano
Sadly, Gaetano is not around these parts anymore. At least I have not seen him.
My question is, is it true that pate fermented can add leviening? I would think all of the bacteria that produce leviening would be killed during the bake. Thanks for reading.
Edit to add.
After reading,I think I am confusing pate fermented, with aultus. I see said the blind man.
Salutations,
Will Falzon.