Sourdough Bread Naples, Italy

May 10, 2023May 10, 20230 2

Sourdough Bread Naples, Italy - A Scrumptious and Nutritious Recipe

by The Chefin Bread

Prep

20 min

Cook

40 min

Ready In

6 hours

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

288

Sugar

Fat

Sourdough Bread Naples, Italy is a traditional recipe that originated in Naples, Italy. This sourdough bread is unique as it uses a natural fermentation process which gives it a distinct sour flavor and aroma. Sourdough bread is made without commercial yeast, and instead, it uses naturally occurring yeast and bacteria present in flour and water. This type of bread has several health benefits and has grown in popularity in recent years. Sourdough Bread Naples, Italy is perfect to enjoy with soups or to make the perfect sandwich.

Instructions

1.	Combine the flour and water for the starter in a bowl, cover it and leave it for 16 hours.
2.	After 16 hours, combine the starter mixture with the remaining flour, water, and salt in a mixing bowl. Mix well to form a dough.
3.	Cover the bowl with a towel and let the dough ferment for 2 hours.
4.	Knead the dough gently, and let it rest for another 2 hours.
5.	Preheat your oven to 200 degree Celsius.
6.	Shape the dough as desired on a floured surface.
7.	Leave the dough to rise in a proofing basket or on a floured baking sheet for at least an hour.
8.	Cut a few slashes into the dough with a sharp knife just before putting it in the oven.
9.	Bake for 40 minutes until golden brown, and transfer to a cooling rack to cool.

PROS

Sourdough Bread Naples, Italy has a unique taste and aroma that everyone will love.

It does not contain preservatives, and it promotes digestive health.

CONS

Sourdough Bread Naples, Italy is calorie-dense and may not be suitable for individuals watching their weight.

The bread is slightly acidic and may not be appealing to everyone.

HEALTH & BENEFITS

Sourdough bread may help improve gut health by supporting the growth of beneficial bacteria and reducing inflammation.
It is easier to digest than traditional bread and may be better suited for individuals with gluten sensitivities.

	800 g bread flour
	430 g water
	260 g flour , for starter
	180 g water , for starter
	16 g salt