Inspired by Pane Cafone Submitted by Abe on July 30, 2018 – 2:35pm.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 waterIf 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 180g bread flour10g whole rye flour50g 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 dough765g bread flour85g whole wheat flour550g 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.
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