Inspired by Pane Cafone

Using the following pane cafone recipe in the video below I adapted it for yeast water, changed the flours a tad and added pumpkin seeds and ended up with a delicious loaf I thought I'd share. It's low hydration, coming in at around 65%, but unless it's unworkable for you then I'd say bear with it. 

The video is a good visual but my technique will differ so use it as a guide only. 

Make sure you have a nice and active yeast water ready to go and early morning start the first dough (build)...

DOUGH 1: (she starts off with a 50% hydrated sourdough starter)

• 115g bread flour (I used a North American equivalent AP flour coming in at around 12.6% protein) 
• 85g yeast water

If warm enough it should be ready in 4-6 hours. Mine about tripled and held its peak. Then onto the next stage...

DOUGH 2:

• All of dough 1
• 80g bread flour
• 10g whole rye flour
• 50g yeast water (you can also use water at this stage)

Again wait until til matured and when ready into the final dough...

FINAL DOUGH:

• All of the second dough
• 765g bread flour
• 85g whole wheat flour
• 550g water (adjust if needed - might feel a bit low but as I said before unless it's too dry then it'll be fine - it's not meant to be a very hydrated dough)
• 21g salt (I lowered the salt to 2% of total flour)
• Loads of pumpkin seeds 

It should now be early evening and you can start on the main dough. Now here is where it'll differ apart from already converting to a yeast water dough. 

METHOD:

• Form the dough minus the pumpkin seeds and rest for 30 minutes.
• 4x stretch and folds 30 minutes apart using this time to also incorporate the pumpkin seeds. 
• After the last stretch and fold leave to finish the bulk ferment till ready. 
• Divide, shape and refrigerate till the next morning. I actually halved the recipe for one loaf. 
• Bake. 

Enjoy this delicious bread toasted and dipped in your favourite oil. At the moment I'm using avocado oil as a dip and it's a great combo.

P.s. So you can check my working out (for this I went by whatever took my fancy and didn't write anything down) here was my thought process...

• I saw in a video of hers that she makes her starter with AP flour and at 50% hydration. So the first build should add up to equal hers except with YW instead of a sourdough starter.
• In the second build I went for 10% (or near enough) whole rye flour. 
• And in the final build 10% whole wheat. 
• Salt in the original recipe was over 2% so I brought that down. 
• I've tried this before as a sourdough and it does need more bulk ferment than in the original recipe. While the original recipe works it does benefit from more time.