In the past I have made bread, with great results, using the retained heat after cooking pizzas. I would wait 3 to 4 hours for the oven to cool down enough. It works great.

What if you just want to make bread, though? I use a different approach, especially in how to heat the oven.

Join me as I make an artisanal bread in the style of Pane d'Altamura. This is a hearty, southern-italian bread. I made it in one day (no Biga, Poolish, or mother required) and it was lovely, bubbly and delicious.

I mostly followed this recipe. Though, you will note in the video that I made a couple of small tweaks to the approach: https://cucinageek.it/ricetta-pane-di...

They are using cake yeast, which is what I would be using if I had a supply here. To use dry yeast, divide the cake yeast weight by 3. E.g., 12g cake = 4g dry.

Follow us on Instagram!   / bitonto.pizza  
Visit our site: https://bitonto.pizza


Resources and equipment recommendations: ​​https://bitonto.pizza/guide/recommend...

Recommended Scales
https://amzn.to/3kUKW6q
https://amzn.to/3DJDMKV

Guide to making pizza dough with poolish: https://bitonto.pizza/guide/making-pi...

Articles and recipes: https://bitonto.pizza/blog/

True Neapolitan Pizza Association: https://www.pizzanapoletana.org/en/