John Myers
Ingredients for 1 servings:
- 75 g sourdough (wheat sourdough already active)
- 700 g wheat flour, type 550
- 470 g water, cold
- 16 g salt
- 5 g yeast, fresh
- 1 pinch(s) of sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 45 minutes; Total time approx. 17 hours 25 minutes
a specialty from the Campania region
Sourdough: Knead 100g flour and 100g water for 5 minutes, cover, and let rest at room temperature (approx. 20°C) for 3 hours. Then add 100g flour and 100g water, knead for another 5 minutes, then cover and let rest for 3 hours. Fermented dough: Knead 500g flour, 270g water, salt, yeast, and sugar for about 8 minutes and let rest for 10-15 minutes. Drop the dough onto a floured surface, divide into 2 pieces, and form each into a ball. Place each ball on a baking sheet lined with baking paper, flatten slightly with the palm of your hand, dust with flour, and cover with a kitchen towel and let rise at room temperature for 10 hours. Preheat oven to 250°C, steam well, and score the loaves as desired. Bake for a total of 45 minutes. After 25 minutes, reduce the heat to 200°C and continue baking for 20 minutes. Steam well periodically for the first 4-5 minutes.
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