Author Topic: Napoletana Baba  (Read 3559 times)

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Offline pcavaliere

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Napoletana Baba
« on: January 31, 2010, 02:49:34 PM »
Although not a pizza topic, I am looking for a recipe for Napoletana Baba (with Rum or Limoncello).  I have tried a few but the sponge crumb texture that I am looking for is eluding me.  I am particularly looking for an authentic recipe which uses a poolish.


Offline Bill/SFNM

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Re: Napoletana Baba
« Reply #1 on: January 31, 2010, 03:31:44 PM »
There was little discussion here of this in the past:

http://www.pizzamaking.com/forum/index.php/topic,3149.msg26741.html#msg26741


Infoodel

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Re: Napoletana Baba
« Reply #2 on: January 31, 2010, 03:37:10 PM »

Offline BrickStoneOven

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Re: Napoletana Baba
« Reply #3 on: March 19, 2010, 04:35:37 PM »
Is the yeast she is using the same as the bakers/fresh yeast I can get from Restaurant Depot or anywhere else, or is the "lievito di birra" another kind of yeast. Has anyone used this kind of yeast before. Is there any benefit from using it instead of the bakers yeast?

Offline Bob1

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Re: Napoletana Baba
« Reply #4 on: March 19, 2010, 08:02:03 PM »
BrickStoneOven,
From what I have read I believe that is Italian for beer yeast.  In the past the bakers used to get yeast from brewers, if they were not using wild.  Commercially they bred the same strain to a "Super Strain"  it evolves fast and is very hardy.  So as far as commercial yeast goes the strain is pretty much the strain.  In Italy I hear that they tend to sell more fresh in the stores as opposed to dry.  The commercial yeast is so potent that refrigeration is needed to control the dough balls.  If you want to experiment with yeast I would suggest picking up some real beer yeast.  Most of it is the same strain but not as elite, it reacts much slower, like wild yeast.  An 18 hour ferment at room temp is no problem.  This type opens the window for experiments on long ferments.

Bob


 

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