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pane cafone with open airy crumb on a wooden board, drizzled with olive oil, small bowl of sea salt nearby

Pane Cafone (Traditional Neapolitan Country Bread)

Pane Cafone is a rustic Italian country loaf from Naples. It has a chewy crust, holey crumb, and a deep, wheat-forward flavor built from a slow biga pre-ferment or an easy no-knead dough. Perfect for scarpetta, olive oil dips, or hearty meals.
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Prep Time 25 minutes
Cook Time 40 minutes
Rest & rise time 13 hours
Total Time 14 hours 5 minutes
Servings: 6 people
Course: bread, Side Dish
Cuisine: Italian (Neapolitan), Italian Country-Style
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Biga (pre-ferment)
  • 1 cup 130g bread flour
  • ½ cup 120ml water (room temperature)
  • ⅛ teaspoon active dry yeast
For the Final Dough
  • All of the prepared biga
  • 3 cups 390g bread flour (or all-purpose if preferred)
  • 2 tablespoons semolina flour optional, for color and texture
  • 1½ cups 360ml water (adjust for a soft, sticky dough)
  • 1 teaspoon active dry yeast skip if using a sourdough starter
  • 2 teaspoons fine sea salt
  • Olive oil for greasing bowl
  • Extra flour or semolina for shaping

Method
 

Make the Biga (the night before)
  1. Dissolve yeast in water.
  2. Add flour gradually and mix until a smooth ball forms.
  3. Cover and rest 2–4 hours at room temp, then refrigerate overnight (up to 3 days).
Mix the Final Dough
  1. Tear biga into small pieces in a large bowl.
  2. Add water and mix until milky.
  3. Add remaining flour, semolina, and yeast (if using). Stir until shaggy.
  4. Cover and rest 20 minutes (autolyse).
  5. Add salt, then knead by hand or mixer for 8–10 minutes until smooth and elastic.
Bulk Fermentation (First Rise)
  1. Lightly oil a bowl and place dough seam-side down.
  2. Cover with a towel and rest 2 hours at room temp.
  3. During the rise, perform 1–2 gentle folds with wet hands to strengthen the dough.
Shape and Proof
  1. Turn dough onto a floured surface.
  2. Shape gently into a round (or oval batard).
  3. Place seam-side up in a floured towel or proofing basket.
  4. Proof until puffy and airy (1–2 hours).
Preheat and Bake
  1. Stone & Steam Method:
  2. Preheat oven to 500°F (260°C) with a baking stone and a metal pan for water.
  3. Score the top, slide the loaf onto the hot stone, and pour 1 cup hot water into the pan.
  4. Spray oven walls lightly with water 2–3 times in the first 90 seconds.
  5. After 10–12 minutes, lower heat to 450°F (230°C) and bake another 25–30 minutes until deep golden brown and internal temp hits 200°F (93°C).
Dutch Oven Method (No-Knead Option):
  1. Preheat a Dutch oven to 450°F for 30 minutes.
  2. Transfer the proofed dough into the hot pot (seam down).
  3. Cover and bake 30 minutes, then uncover and bake 15–20 minutes more.
Cool and Serve
  1. Let the loaf cool 1–2 hours before slicing.
  2. Serve with olive oil, soups, or use for scarpetta (bread dipping).

Notes

  • Use bread flour for the best structure and open crumb.
  • Don’t rush the rise—long, slow fermentation gives depth and texture.
  • Always let the loaf cool completely before slicing; this sets the crumb.
  • For more flavor, replace the yeast with a sourdough starter and refrigerate the final proof overnight.
  • Store cut-side down on a board or freeze slices for long-term storage.