Sourdough Bread Naples Italy Recipes
SOURDOUGH BREAD NAPLES, ITALY
When I was living in Naples, Italy, I was fond of the daily loaf of pane (bread), which is purchased fresh from the wood-fired bakery every morning and is a centerpiece on the table for lunch and dinner. Since 2007, I've been trying to recreate the same bread at home. I started with commercial yeast recipes, eventually settling on Peter Reinhart's pain l'ancienne recipe. However, something was still missing. I've always been skeptical and somewhat fearful of the required maintenance of sourdough baking. Eventually, a friend convinced me to try the "criscito", or wild yeast leavening method. And I haven't looked back.
Provided by Mark Go
Categories Breads
Time P2DT30m
Yield 3 500 g loaves, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, starter, and flour. Mix by hand or use a stand-up mixer.
- This recipe requires a starter, which is not included in this recipe.
- Add salt and mix everything until you get a shaggy dough.
- Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
- Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
- Punch down dough and transfer to a clean counter for degassing and shaping.
- Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
- Heat oven to 500 degrees Fahreinheit.
- Score loaves with a razor blade or sharp knife.
- Mist the inside of the oven with a spray bottle.
- Bake loaves for 10 minutes, and spray again with water.
- Complete baking for another 20~25 minutes until crust is golden brown.
- Remove from oven and let cool on a cooling rack.
Nutrition Facts : Calories 382.2, Fat 1, SaturatedFat 0.2, Sodium 520.4, Carbohydrate 80.1, Fiber 2.8, Sugar 0.3, Protein 10.8
More about "sourdough bread naples italy recipes"
EASY SOURDOUGH BREAD RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
2020-12-01 The bread will become dry and stale if stored in the fridge. Or the cooled bread can be stored in freezer, place in a freezer safe bag or container, it will keep for up to 3-6 months. If your bread does become stale you can always use it to make Bread Pudding or even croutons. Some informative links for making sourdough
From anitalianinmykitchen.com
Estimated Reading Time 6 mins
From anitalianinmykitchen.com
Estimated Reading Time 6 mins
- In the bowl of the standup mixer add the flour, starter, water and salt, mix with a spatula, then with the dough hook knead for 10-12 minutes or until compact and smooth but not sticky, cover with a tea towel and let sit 30 minutes.
- Stretch the dough out and fold like an envelope about 4-6 times, then shape into a ball or loaf, place seam side up on a parchment paper lined cookie sheet or proofing basket, sprinkle the chosen container with flour. Place the dough on the sheet or in the basket and sprinkle the top of the dough with a little flour, cover with plastic and let dough rest for 8-10 hours room temperature or refrigerate** for at least 12 hours (overnight).
- Place a cake pan in the bottom of the oven and a pizza stone or baking sheet upside down on the middle rack, pre-heat oven to 425F (220C) before putting the bread in the oven pour 1 cup boiling water in the cake pan. Score the dough and place the dough on parchment paper in the oven quickly and bake it for approximately 30 minutes. Once it is baked move it immediately to a wire rack to cool. Let it cool before slicing. Enjoy!
- **If the dough has been refrigerated, then remove the dough from the fridge and let it come to room temperature about 2-3 hours, then score and bake it.
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE STRAIGHT FROM NAPLES
2018-01-17 Needless to say, the pizza is a symbol of Italian tradition, recognized worldwide. Its humble beginnings were as a loaf of bread, enriched with all …
From nonnabox.com
From nonnabox.com
- In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
- Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
- Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
THE BEST BEGINNER SOURDOUGH BREAD RECIPE • THE PRAIRIE ...
2020-06-11 Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Sourdough bread …
From theprairiehomestead.com
From theprairiehomestead.com
HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
2020-12-21 For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. A sourdough bread starter is a simple combination of flour and water, …
From allrecipes.com
From allrecipes.com
SOURDOUGH STARTER RECIPE - SAVORING ITALY
2019-10-04 Sourdough Discard Pumpkin Bread Recipe | Easy Pumpkin Quick Bread - Savoring Italy 1 year ago […] Another great pumpkin idea is this sourdough pumpkin coffee cake! AND if you are looking for a super easy sourdough starter recipe, try this one out! I was inspired to make my sourdough pumpkin quick bread after I saw King […] 0. Reply. Sourdough Banana Bread - Savoring Italy …
From savoringitaly.com
Estimated Reading Time 9 mins
From savoringitaly.com
Estimated Reading Time 9 mins
- In a large glass bowl (or ceramic), pour in the water and sprinkle on the yeast. Whisk the yeast and the sugar into the water and let it sit a few minutes. Whisk in the flour a little at a time until combined. Whisk it well because that will incorporate more air which equals more yeast spores. Cover the bowl with a clean towel and set aside in a warm corner of your kitchen where it will be safe from not being tipped over or have something drop into it.
- On the next day (see photo “Day 1”), you will start to smell a sour smell. At the end of that 2nd day, whisk the starter until it is combined again. There is a film with bubbles that will form on top and liquid settled on the bottom. Cover it again with your kitchen towel and set it in the corner to ferment some more.
- On the next day (see photo “Day 2”), the sour smell will be very strong. The smell will permeate throughout your kitchen. If you are a lover of yeast and fresh bread, you can’t help but smile at the smell. Breath it in. Stir your starter again. The part on top may be a little thicker. Cover again with kitchen towel and set aside to ferment some more.
- Day 3, whisk together. Separation will have occurred again and the smell may be more acidic and pungent. Remove about 1/2 of the starter (mine equaled about 1 cuYou could discard of this 1/2 cup of starter, or use it in a sourdough recipe, as it’s ready to bake with. Add into your starter another cup of flour and one cup of warm water. Whisk it together and put it into a plastic container with a lid. The consistency should be like a thick pancake batter. Place the starter in your refrigerator.
SOURDOUGH PIZZA RECIPE - THE WORLD'S BEST HOMEMADE PIZZA ...
Sourdough pizza recipe. Pizza is among the world’s most popular fast foods, and that’s with good reason. A bread base topped with tomato and cheese and then with anything your …
From foodgeek.dk
Hydration 65.0%Total weight 1227 gramsPrefermented flour 9.1%Yield 4 pizzas (25cm/10 inch)
From foodgeek.dk
Hydration 65.0%Total weight 1227 gramsPrefermented flour 9.1%Yield 4 pizzas (25cm/10 inch)
- Add 585g tipo 00 flour, 65g semolina flour, 16g salt and 13g diastatic malt powder to a bowl and incorporate it by hand.
SOURDOUGH STARTER RECIPE - AN ITALIAN IN MY KITCHEN
2020-03-26 Easy Sour dough bread Recipe; Sourdough Pasta; What to do when the starter is active. First of all make sure your starter is active, when you see a rise and fall in your starter …
From anitalianinmykitchen.com
Estimated Reading Time 7 mins
From anitalianinmykitchen.com
Estimated Reading Time 7 mins
- In a medium bowl or jar add the flour and the lukewarm water. Mix well cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter for 24 hours.
- Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
- Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
- Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard. Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend).
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up.
A TRIP TO NORTHERN ITALY | THE PERFECT LOAF
2015-05-23 For more on storing your starter, for both short and long time periods, see my post on storing a sourdough starter. Expect some new recipes coming your way very soon. I’ve been experimenting with whole grain flour for a heartier bread that's light and airy, although not quite as whole grain as my last 100% whole wheat loaves.
From theperfectloaf.com
Estimated Reading Time 8 mins
From theperfectloaf.com
Estimated Reading Time 8 mins
HOMEMADE NEAPOLITAN BREAD - BREAD EXPERIENCE
2013-03-04 1 1/2 tsp. salt. Directions: Mix biga in container large enough to hold 3 times the volume. Leave at room temperature for 8-24 hours, covered. When you are ready to bake add all the water to the biga and mix well. Then the yeast, mix well, then the flour and salt. Leave for 20-30 minutes to absorb all the flour.
From breadexperience.com
Estimated Reading Time 2 mins
From breadexperience.com
Estimated Reading Time 2 mins
THE TUSCAN GUN’S ULTIMATE SOURDOUGH BREAD RECIPE - LA ...
2020-05-30 Sourdough Bread by Gabriele Corcos. Makes 1 kg loaf (or about 2.2 lbs) Ingredients: 350 grams (1 ½ cups) warm water at 80-85°F 120 grams (2/3 cup) sourdough starter or mother yeast 500 grams (4 cups) bread flour, plus more for dusting and coating 7 grams (1 ¼ tsp) salt – for pane pugliese, optional. Method:
From lacucinaitaliana.com
Estimated Reading Time 4 mins
From lacucinaitaliana.com
Estimated Reading Time 4 mins
HOME-MADE SOURDOUGH – SILVIA COLLOCA
2011-06-20 A well-kept yeast will live a long, prolific life. Some Italian bakeries are known to be using centuries-old lievito madre. As a rule of thumb, the older your yeast, the more flavoursome your bread will be. No wonder sourdough bread is so good! SOURDOUGH LOAF RECIPE (Pane di casa): 240 gr (1 cup) starter 500 gr (4 cups) organic flour
From silviascucina.net
Estimated Reading Time 7 mins
From silviascucina.net
Estimated Reading Time 7 mins
36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF HOME
2020-04-14 Sourdough Bread Bowl Sandwich I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top ...
From tasteofhome.com
Estimated Reading Time 4 mins
From tasteofhome.com
Estimated Reading Time 4 mins
PUGLIESE BREAD - AN ITALIAN RUSTIC LOAF
2014-11-21 Pugliese Bread – An Italian Rustic Loaf Recipe. Pugliese Bread - An Italian Rustic Loaf. This is a bread that is similar to ciabatta. Its flavor is enhanced by a long fermentation period, fancy durum flour and leftover mashed potatoes. 4.67 from 18 votes. Print Pin Rate. Course: artisan bread, sandwich bread. Cuisine: Italian. Prep Time: 2 days 8 hours 7 …
From allourway.com
Estimated Reading Time 9 mins
From allourway.com
Estimated Reading Time 9 mins
SOURDOUGH PIZZA MARGHERITA - SAVORING ITALY
2019-10-18 More sourdough recipes: sourdough starter. sourdough pie crust. sourdough banana bread. sourdough pumpkin coffee cake. sourdough einkorn bread . Print Recipe Pin Recipe Rate this Recipe. 5 from 9 votes. Sourdough Pizza Margherita. Sourdough Pizza Margherita is an amazing pizza you have to try! It starts with a dough that is easy to put together with your sourdough …
From savoringitaly.com
Estimated Reading Time 7 mins
From savoringitaly.com
Estimated Reading Time 7 mins
SOURDOUGH BREAD RECIPES | ALLRECIPES
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread ...
From allrecipes.com
From allrecipes.com
PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS | BIGGER ...
2020-04-16 In fact, this is the easiest sourdough bread recipe you'll find out there — without any of the extra, sometimes confusing, fluff! Author: Gemma Stafford. Servings: 6 people. Ingredients. 1/2 cup (4oz/115g) sourdough starter (fed / active) 1 cup (8floz/225ml) lukewarm water; 2 tablespoons olive oil; 2 3/4 cups (14oz/389g) bread flour* 2 teaspoons salt; Olive oil …
From biggerbolderbaking.com
From biggerbolderbaking.com
WHITE SOURDOUGH BREAD RECIPE｜LEVAIN - YOUTUBE
Sourdough bread made with flour, water and salt only.There is no commercial yeast.By mixing flour and water, Levain is naturally fermented.The texture is qui...
From youtube.com
From youtube.com
SOURDOUGH RECIPES | SHIPTON MILL - HOME OF ORGANIC FLOUR
This is an ideal recipe to learn the basics of making sourdough bread. But remember it really all is dependent upon a starter that is just ready for making the loaf. This is the most important thing. It will be ready between 4-10hrs after feeding it. It will have doubled in size, and will have bubbles of different sizes. If in doubt do the float test. Carefully put a teaspoon of starter on the ...
From shipton-mill.com
From shipton-mill.com
NO-KNEAD SOURDOUGH BREAD - FEASTING AT HOME
2020-04-11 Sourdough Making Steps in order (WITH 3 VIDEOS!) ***Scroll down to the recipe card for clear, detailed instructions. STEP ONE: Feed your sourdough starter 8-12 hours before making your bread dough -leaving it out on the counter-using it slightly after it peaks.Always use a slightly “hungry” starter. (Alternatively use it straight from the fridge, cold, without feeding …
From feastingathome.com
From feastingathome.com
THE EASIEST SOURDOUGH BREAD RECIPE FOR BEGINNERS! | LITTLE ...
2020-01-04 A simple, no-knead sourdough bread recipe that's easy to make using your sourdough starter. Give the dough an overnight rise for an early morning bake or mix it in the morning for freshly baked sourdough bread with dinner. It’s easily adjusted to fit your schedule! Are you looking for an everyday sourdough bread recipe that's easy and not overly …
From littlespoonfarm.com
From littlespoonfarm.com
NO KNEAD ITALIAN PIZZA DOUGH RECIPE | WANDERCOOKS
2020-10-02 How to make pizza the Neapolitan way: To prepare the dough:. 1. 2. 3. Place 00 flour into a large mixing bowl, making a well in the centre. Add the salt, active dry yeast, olive oil and water into the well.; Use your hands to mix the flour in large circles. Combine and knead just enough until you have created a pillow of dough in the centre of the bowl and there’s no remaining flour.
From wandercooks.com
From wandercooks.com
9 ITALIAN ALPINE BREADS THAT ARE AMAZINGLY DELICIOUS ...
2017-12-27 This sourdough rye bread from the Vinschgau/Venosta valley dates from the 13th century when it was made in the Monte Maria Benedictine Abbey in Burgusio. Designed for a long shelf life, paarlbrot is a flat double loaf cooked in a rounded heart shape and seasoned with cumin and fenugreek among other seeds and herbs. It is often eaten with cheese and sausages.
From italymagazine.com
From italymagazine.com
SOURDOUGH BREAD NAPLES ITALY RECIPES
Sourdough Bread Naples Italy Recipes SOURDOUGH BREAD NAPLES, ITALY. When I was living in Naples, Italy, I was fond of the daily loaf of pane (bread), which is purchased fresh from the wood-fired bakery every morning and is a centerpiece on the table for lunch and dinner. Since 2007, I've been trying to recreate the same bread at home. I started with commercial yeast recipes…
From tfrecipes.com
From tfrecipes.com
RECIPE: CHEWY SOURDOUGH ITALIAN BREAD - CULTURES FOR HEALTH
2016-11-23 Recipe: Chewy Sourdough Italian Bread. Working with sourdough makes many things possible as a home baker. For one, you get that delicious depth of flavor provided by sourdough that simply cannot be mimicked with commercial yeast. This stems from a longer fermentation and the complex nature of a sourdough starter which holds not only yeast but …
From culturesforhealth.com
From culturesforhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
