-
Begin poolish in a large Cambro container by whisking together yeast and water. Add Caputo Nuvola Super Flour and mix until well combined.
2. Cover with plastic tightly, pole holes on the top and let rest at room temperature for 12-18 hours.
(Make sure the container is double the size of the poolish batter to allow it to rise)
3. The following day, add water, poolish, and yeast to the mixer and combine on speed 1 for 1-2 minutes.
4. Add salt and mi for 5 minutes on speed 1.
5. Lastly, cut butter into small cubes and add to the mixer. Mix for 5-7 minutes until well combined.
6. Rover the dough and place in a proofing box, covered, and let it rest for 1 hour.
7. Remove the dough from the proofing box and divide and scale it to 3 lbs. (1 lb per foot)
8. Shape the 3 ft heros and top with sesame seeds if you like.
(Pro Tip: Spray hero with water and roll in a tray of sesame seeds)
9. Place rolled hero on a wooden board heavily dusted with Caputo Semola Flour.
10. Place back into a proofing box set to 80F and 90% humidity for a final rise for about 2 hours.
11. Preheat deck or tunnel oven to 450F.
12. Once the dough is set, remove from the proofer, score with a lame and slide into the oven with 5 seconds of steam.
13. Bake for 45 minutes until golden brown.
(Pro Tip: If you knock on the bottom of your bread it should sound hollow)
14. Allow the bread to cool for 30 minutes before slice and serving.
Topping Instructions:
1. Cut open your 3-foot Caputo hero bread and drizzle both sides with Olitalia EVOO and Balsamic Vinegar of Modena.
2. Layer the bottom half of the bread with your fried chicken cutlets, then top with sliced fresh mozzarella.
3. Begin layering your sandwich with ham, followed by Genoa salami, pepperoni, provolone, and mortadella.
3. Top with red vinegar peppers.
4. Cut the sandwich, serve, and enjoy!
Meet the chef
Meet the chef
