Campania — Bread & Baking
Using commercial yeast (different flavour profile). Under-baking (crust too thin, won't keep). Over-mixing the dough. Not allowing sufficient fermentation time. Expecting uniform crumb (it should be irregular).
Using commercial yeast (different flavour profile). Under-baking (crust too thin, won't keep). Over-mixing the dough. Not allowing sufficient fermentation time. Expecting uniform crumb (it should be irregular).
Pane Cafone connects to similar techniques: French pain de campagne, Portuguese broa, Spanish pan de pueblo.
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