After the first success I decided to re-do the recipe with slight changes. I'll post the video again and explain where I differed.
Well first of all I used pink Himalayan salt. Not a major tangent but nevertheless.
Instead of forming the final dough, kneading till full gluten formation, doing 2 stretch and folds 20 minutes apart and then shaping before refrigerating for 10 hours... I developed the gluten by doing 4 stretch and folds 20 minutes apart (no kneading) with the last one being a pre-shape. So i incorporated a bit more of a bulk ferment before shaping and refrigerating.
The last time I could only refrigerate for 4 hours but this time I got in the full 10 hours.
This is a low hydration bread so I realise the crumb will never be open but this time was a big improvement crumb wise.
Taste is really nice. As I described last time... Like a Biga bread only more intense flavour.
Well done. Pane cafone does not have a recipe ... there are a thousand recipes. For me: pane cafone= old dough ( pasta di riporto ) A Napoli old dough is very used for both, pizza and bread.
Gaetano
...and good to know! I shall further explore this recipe adding my own ideas.
surface into an oval! Lucy used huge blocks of Pink Himalayan sea salt in her meditation dog house when she is thinning up new bread recipes. It also seems to cure fleas and ticks too - a real two'fer.
So what does this bread taste like?
Well done and happy baking
so the oven spring comes quite easy. This was baked in the silicone pouch (my only really good way to get steam) but it would have held its shape either way. I liked the idea of the pink Himalayan salt. Not sure exactly what it brings to the recipe but had some in stock and thought I'd use it. I believe it's healthier!?
Don't know what it is about this bread. Perhaps it's the method of building two stiff levains and/or the flour used and/or the long final proof. Or all 3. But the taste is delicious.
It seems to me that no matter what proportion of durum flour used within a recipe it won't come out tangy. Instead this bread is like a more flavoursome Biga yeasted bread. Like a Biga bread is tastier than a normal yeasted bread this bread is a tastier version of a Biga bread.
Something I will be coming back to often.
Thank you Dabrownman.