Slow rising homemade bread in a pot, “Cafone” style

On my blog, I like to suggest different kinds of recipes that range from very simple, like the ones in this entry, to more challenging ones made with sourdough, like Baguettes.

Today I’d like to present a simple recipe which does not require the use of a mixer. It is also a little different because the bread is baked in the oven, but inside a pot. The inspiration came from my son Luca who woke up on Saturday wanting to make a video recipe all by himself for vivalafocaccia.com. We did a little research on American sites and we found this. I let Luca do everything himself to show just how easy it is. This bread is similar to the Italian “Cafone”(cad) bread, soft inside, but with a really crunchy crust. A real classic.

Ingredients for Slow rising homemade bread in a pot, “Cafone” style

  • 380 g Flour 0, medium strength (260W)
  • 225-250 g Water at room temperature
  • 3 g Fresh yeast (or 1 g dry yeast)
  • 6 g Salt

Tools

Method

  • Dissolve the yeast t in the water
  • Add ¾ of the flour
  • Mix for 2-3 minutes until the flour is absorbed

  • Add salt

  • Keep mixing to really blend in the salt
  • Add remaining flour
  • Keep mixing for 5 more minutes

  • You don’t need to over mix, when the flour is nicely combined, the dough is done, even if it isn’t too smooth or refined
  • Cover tightly and let it rise for 12 to 20 hours

  • Here’s the dough after 14 hours

  • Sprinkle flour on the worktop and flip the dough onto it
  • Moisten your hands with water and fold the dough a couple of times

  • Mold it into a ball

  • Cover and let it rise for 2 hours

  • Turn on the oven after 1 hour leavening and set temperature on 230°C
  • Place a cast-iron pot into the oven to heat up. If you don’t have a cast iron pot, you can use a steel one with a lid, but make sure there are no plastic or non heat-resistant parts.

  • After the dough has had two hours leavening, take the pot out of the oven
  • Place the ball of dough into the pot. You can put it smooth side up and make a couple of incisions with a knife on the surface or flip it over and leave the rougher side up so the bread will have a more rustic look

  • Clamp the lid on and put the pot back into the oven

  • After 30 minutes remove the lid
  • Bake for 15-20 minutes longer
  • Remove from the oven and let the bread dry up a little in the pot

  • When the bread is cool, cut it with a serrated knife

Ciao from Luca e Vittorio

4 Commenti
1 Star2 Star3 Star4 Star5 Star (Clicca per votare)
  • Valeria Vasta

    aspetta Cad= cafone? mi sa che ci vuole una traduzione piu’ estesa

    • gianfranco

      ciao
      Nell’Italia meridionale la parola cafone indica contadino e pane cafone significa appunto pane come lo fa il contadino.
      Cafone in questo caso ha proprio quel significato e non altri di tipo dispregiativo

  • Sergio

    Ciao, ho provato a rifare questa ricetta ed il pane e’ venuto buonissimo. Non capisco pero’ perche’ con le stesse proporzioni di farina ed acqua a me l’impasto e’ venuto molto piu’ liquido e dopo le due ore della seconda lievitazione l’impasto si e’ tutto appicciato al tavolo di lavoro e al panno (entrambi abbondantemente infarinati).
    Non e’ la prima volta che i miei impasti vengono piu’ liquidi di come la ricetta che seguo suggerisce, in quei casi, c’e’ un modo per limitare i danni?

    Grazie e complimenti per le videoricette

    • vivalafocaccia

      Le farine Italiane saranno piu’ umide di quelle che uso io in USA. Metti piu’ farina o prova con farine piu’ forti (piu’ alto contenuto di Glutine)
      Vittorio