Home > Artisan Bread Recipes > Homemade Neapolitan Bread
by Lorraine
(Brooklyn, NY)
Ingredients:
16 oz. bread flour
72% hydration
11.52 oz. water
1 teaspoon instant yeast
1 1/2 teaspoons salt
Biga
6 oz. flour
4.32 oz. water ( 1/2 cup + 1 tablespoon )
1/4 tsp inst. yeast
Dough
10 oz. flour
7.2 oz. water
3/4 tsp yeast
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. Begin kneading by hand or machine for 7-10 minutes , dough will be soft but not sticky. Let rise until doubled, then gently press to deflate. Divide in 2 pieces, preshape and rest 10-20 minutes.
Shape into round or thick log shape (filone or palatone) on lightly floured surface. Let rise in warm, moist environment until almost doubled. Check by pressing gently, the indent should rise slowly.
Preheat oven 475 degrees with water pan already in there from when you first put on the oven. If you want to score round make 2 lines across and 2 lines down like tic-tac-toe design, to score filone 1 long cut. You make the scoring you want, but it does affect the crust.
Bake 10 minutes at 475 the lower to 450 for approximately 20-25 minutes. Test for doneness with thermometer.
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