{"id":683,"date":"2006-12-24T17:24:05","date_gmt":"2006-12-24T17:24:05","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=683"},"modified":"2006-12-24T17:24:05","modified_gmt":"2006-12-24T17:24:05","slug":"pane_cafone_country_mans_bread","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=683","title":{"rendered":"Pane Cafone (Country man&#8217;s bread)"},"content":{"rendered":"<p>\nToday I made a loaf of sourdough bead with the leftovers from feeding the culture.  You get a awful lot of spent batter when you feed a culture for a number of cycles.  Usually, these go down the drain.  But I pored off a cup of the active culture and used it in a rather simple recipe to make bread.\n<\/p>\n<table>\n<tbody>\n<tr>\n<th>measurement<\/th>\n<th>ingredient<\/th>\n<\/tr>\n<tr>\n<td>500 grams<\/td>\n<td>flour<\/td>\n<\/tr>\n<tr>\n<td>1 cup<\/td>\n<td>water<\/td>\n<\/tr>\n<tr>\n<td>1 cup<\/td>\n<td>active starter<\/td>\n<\/tr>\n<tr>\n<td>2 teaspoons<\/td>\n<td>salt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\nI used the wet kneading process where you 1) only add 75% of the flour and the other ingredients 2) autolyze for 20 minutes 3) knead for 6 minutes 4) add the rest of the flour while still kneading.  It proofed for 5 hours.  And it didn&#8217;t rise all that much (maybe doubled in size).\n<\/p>\n<p>\nPictures and more after the cut&#8230;\n<\/p>\n<p><!--more--><\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2906.jpg\" alt=\"dough in pan\"><\/img>\n<\/div>\n<p>\nI then punched it down and formed it into a blob like structure on some parchment paper.  It didn&#8217;t look all that tall (maybe 1 inch high).  And let it proof for three more hours.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2907.jpg\" alt=\"cooked loaf top\"><\/img>\n<\/div>\n<p>\nI then cooked it for 15 minutes at 450 and 45 minutes at 350.  I was a little worried when I put it in the oven as it hadn&#8217;t risen that much at all.  But the &#8220;oven spring&#8221; was amazing.  It sprung up from 1 inch to 2 1\/2 inches tall.  The steam and last ditch yeast action really puffed it up!\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2908.jpg\" alt=\"cooked loaf side\"><\/img>\n<\/div>\n<p>\nNow that is a big loaf!  Nine to ten inches long and eight inches across.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2909.jpg\" alt=\"cut loaf\"><\/img>\n<\/div>\n<p>\nOf course I just had to cut it up after it cooled down a bit.  And spread butter over it.  Mmmmm&#8230;\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2911.jpg\" alt=\"French toast\"><\/img>\n<\/div>\n<p>\nAnd, in the morning, I made French toast with it.  Which is pretty hard to get just right.  The bread needs to be dried out a little bit.  It can&#8217;t be soft or it will not hold up in the egg mixture.  You should let the bread soak up the custard.  I cooked it in some saved bacon fat.  The outside should be nicely caramelized and the inside creamy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I made a loaf of sourdough bead with the leftovers from feeding the culture. You get a awful lot of spent batter when you feed a culture for a number of cycles. Usually, these go down the drain. But I pored off a cup of the active culture and used it in a rather [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=683"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/683\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}