Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

Not exactly lined

Cool hippos. Mine are baked, one of course is a hippo, and the other is nothing ... cultured

I didn't quite understand: you need to bake on a pan, and there is another inverted one underneath?
Or an oven on this inverted pan? If so, why then can't you just bake on a pan, why turn it over?

It is necessary to turn the baking sheet if there is no stone. It has sides, and if you leave it as usual, then you won't be able to plant (drop) bread on it - the sides will interfere. But you can first put the bread on a baking sheet and then put it in a preheated oven. This is when there is neither a stone nor a shovel. The result will still be good.

I join the question!

what a beautiful crumb!

Regarding white malt. I bought in diamart on the occasion - there was an opportunity (I bought honey and mulberries there) and asked to add malt to the order. But their order amount must be large - at least 800r and delivery is expensive 300r.

Here there is a delivery in Moscow and Russia - 🔗

Here there is a delivery in Moscow and Russia - 🔗

Super! Thank you so much!
I'll have to order white and black.
But may I need malt extract? Or if it is dry, that the extract is useless?
I have not tried to bake with such things yet ...

[2 PapAnin]

2 PapAnin

Two, fermented and NON-fermented, are enough. Extracts and other things serve the same purpose for which fermented is needed - to improve the taste, smell and color of bread.

But it happens that in recipes, especially in Western ones, liquid malt extract is used, so you should probably have another jar in reserve. Yes, and also useful for experiments.

Understood thanks!
Well, I'm still far from experiments, although ...
And if you take the extract, then all the same what? For an inexperienced baker.

Flax, but I just wanted to ask you where do you get the malt?
I have a proofer. Instead of malt, I took ... dry kvass, there the malt in the composition I'll see what happens.

Somewhere I saw it on the internet not so long ago, but where I can’t remember in any way, I’ll look for it if I hang it.

Well, I'm still far from experiments, although ...

Well, why, if you liked, for example, some kind of bread, you can try to add some spice or filling or the same fermented malt to the basic recipe. As a result, this is a different bread will have its own taste and smell! So experiments are such a good thing. And it's never too early to deal with them.

Good luck!

Lenochka, 2.
2 loaf (although, already 1)

Who helped to shrink? Did the animals or neighbors smell?

Flour - coarse, 1st grade, white malt, all kneading and proofing in a bread machine. Overnight proofing - in a bucket of HP in the refrigerator. Baking - in a cast-iron pan. I created steam in the oven with a spray gun - but I sprinkle it with caution in the electric stove - this is unsafe for the stove.
I bought white malt in a shop at the Savvino-Storozhevsky monastery. (Zvenigorod)
In Moscow, I think, is sold at the Danilov Monastery and in the shop of the Moscow House of Artists on Kuznetsky.

Wow what! Wonderful however! And inside?

Matures on a wire rack. From flour of 1 grade (you can put less in the recipe - it takes a lot of liquid!) The dough turned out to be dense. The color of the crumb will be creamy gray, I bought a lot of flour - it is sold in Metro packages, I use it often.
So he baked the booty up - if you put the dough in a ball, do not smooth the seams and put them in the pan - so it will be!

Here are my


One in the microwave, the other in the AG



Conclusion for myself: it was necessary to take less flour or more liquid, the dough was tight.

Conclusion for myself: it was necessary to take less flour or more liquid, the dough was tight.

Well, as expected, despite the not damp enough dough, the bread came out excellent! Next time it will be possible to take into account that this flour needs more water.

Tanyusha, they are great, but they are hot in the grill, please tell us.

Tanyusha, they are great, but they are hot in the grill, please tell us.

I warmed up the AG together with the form on heating 260 degrees, 6 minutes.
I turned the bread over into a preheated form, with an expansion ring, medium wire rack, medium speed, 45 minutes.

Well, as expected, despite the not damp enough dough, the bread came out excellent! Next time it will be possible to take into account that this flour needs more water.

Thank you.
As it was baked here according to this recipe, the taste is somewhat similar, in principle, and the meaning of the batch is the same.
For dough

* 100 g flour
* 100 g warm water
* 1/8 tsp dry yeast (1g fresh)

Dissolve yeast in warm water, sift flour and stir the mass thoroughly
Cover the dishes with dough with foil and put in a warm place for 10-12 hours

Final batch

* dough
* 400 g bread flour
* 270 ml warm water
* 1/4 tsp. dry yeast
* 4 tsp. salt (next time I'll put 3 tsp.)
* 1 tbsp. l. Sahara

I warmed up the AG together with the form on heating 260 degrees, 6 minutes.
I turned the bread over into a preheated form, with an expansion ring, medium wire rack, medium speed, 45 minutes.

Yeah, thanks, you still have to contrive and turn over as needed.

Thank you.
As it was baked here according to this recipe, the taste is somewhat similar, in principle, and the meaning of the batch is the same.
For dough

* 100 g flour
* 100 g warm water
* 1/8 tsp dry yeast (1g fresh)

Dissolve yeast in warm water, sift flour and stir thoroughly
Cover the dishes with dough with foil and put in a warm place for 10-12 hours

Final batch

* dough
* 400 g bread flour
* 270 ml warm water
* 1/4 tsp. dry yeast
* 4 tsp. salt (next time I'll put 3 teaspoons)
* 1 tbsp. l. Sahara

Really similar. I would give up sugar, I think it's better to add white malt. There is enough sugar in flour. While the dough is worth, the yeast will already learn to digest sugar from flour (they have already changed more than one generation), therefore, in the final test, additional sugar, IMHO, is extra.

Yeah, thanks, I still have to contrive and turn over as needed.

Len, I was afraid of the same, but he settled there so well, no problem.

[Idol32]

Hi, Idol32! Hello everybody!
As always, I carry my admiration! And not only with your bread, but also with your photos and descriptions. IN LIFE I didn’t get bread on such a liquid dough, and I had already decided that it wouldn’t work, and I wouldn’t try. But I always got your recipes. I decided to take another chance and - here - I just don't believe it! This is my "striped" one:



The bread is fragrant, tasty, extraordinary fluffy. Of course, I still need to work on it, especially on the batch. I kneaded the dough first in HP for 12 minutes, it was smeared there along the bottom along the bottom (Inusya, you too?), Then kneaded with my hands for another 25 minutes. It lagged behind the table, but from the hands - well, nothing! I had to stretch and fold it a couple of times during proofing (I was not too lazy, well, I'm not Italian), only after that it became smooth and elastic. I don’t know what I’m doing wrong, well, I’m not doing it differently. Flour - bakery, mixed with Macfa, I love it very much. And she also added tsp. honey... But the rest is exactly according to the recipe! I have a HUGE THANKS!
As for the shovel: we sell them, I stood in front of her and somehow ... didn't buy, in short. And expensive, and cumbersome. And then at my work the drawer fell apart from the desk, so there is a bottom - such a thin plywood, and even the top is covered with white plastic - why not a shovel! Serves me faithfully for years.

I kneaded the dough first in HP for 12 minutes, it was smeared there along the bottom along the bottom (Inusya, you too?), Then kneaded with my hands for another 25 minutes. It lagged behind the table, but from the hands - well, nothing!

Yes, I also got smeared, but this is probably conceived, although I still poured a little, otherwise I would not have collected it at all. But this is nothing, flour is such a thing ... The main thing is the result.
And when I saw that it was sticky, and didn’t start to mess with manual kneading, I did it in cotton, only then two parts of the finished mixture, I put it together manually.

And how was it - to connect something? I kneaded it like Bertinier, that is, I slammed it on the table and stretched it, it seemed to me that I so cool, so well mastered this movement! The neighbors came running, if something happened! And it was as sticky in the hands as it was! And I never did it any other way

[Kisuri]

Kisuri , just a miracle, not bread. Did you make half the norm or is it from the full norm one such loaf turned out?

Thank you, Irochka (by the way, namesake)
I made half of the norm. It swelled like an airship

... slammed and stretched him on the table, it seemed to me that I so cool,

but in general super - from a gram of yeast such a loaf (for some reason it is clear that the yeast already has a maternity ward number 5, but all: girl_red: what kind of savings in the house)

but in general super - from a gram of yeast such a loaf (for some reason it is clear that the yeast already has a maternity ward number 5, but all: girl_red: what kind of savings in the house)

Yes, the bread is magic!

Girls and boys, I baked this bread again yesterday, the starter stood for 5 hours, then kneaded in a bread machine in the dumplings mode for 20 minutes. there and left for 1.30 hours.
I even took pictures of the sequence of the process: it was I who prepared the dishes for proofing- while I photographed the dough before putting it in a bowl, it blurred again
here it is in the bowl
rose-
will shift- shifted-
And now the bread is ready-
Just delicious !!!! Idol32 thanks !!

Hi Lena!
And the cutter?
Did you have a kolobok when kneading in HP? Was the dough very smeared? (I'm all about mine, about the patient)

Hi Lena!
And the cutter?
Did you have a kolobok when mixing in HP? Was the dough very smeared? (I'm all about mine, about the patient)

At the beginning of the kneading, yes, but with further kneading the spread, when the dough came up for the first time, the structure changed, the dough became less sticky. Here is a cut
kisuri, this is my second pastry bread

At the beginning of the kneading, yes, but with further kneading the spread, when the dough came up for the first time, the structure changed, the dough became less sticky. Here is a cut
kisuri, this is my second pastry bread

Yes, I saw. I would like to see every bread.
Thank you. I'll just try to knead it in HP.

Yes, I saw. I would like to see every bread.
Thank you. I'll just try to knead it in HP.

kisuri, knead and leave for the first lift, but it is better to set the starter overnight. It seemed to me that my first bread was more fragrant, for him the starter was 12 hours, and everything else was exactly the same.

[2 kisuri]

2 kisuri

Hello! Excellent bread and so wonderful crumb!

2 Vilapo

To your health! I, too, when I made this bread for the first time, set the starter to 5 hours. I wanted to charge it in the evening, but I ran out of yeast and did not want to run to the store at night. The bread then also came out good, but, as you correctly noted, less aromatic. Long fermentation, as comrade said. Bertinier, this is the guarantee of delicious and aromatic bread!

[2 kisuri]

2 kisuri
2 Vilapo

To your health! I, too, when I made this bread for the first time, set the starter to 5 hours. I wanted to charge it in the evening, but I ran out of yeast and did not want to run to the store at night. The bread then also came out good, but, as you correctly noted, less aromatic. Long fermentation, as comrade. Bertinier, this is the guarantee of delicious and aromatic bread!

I agree 100%

Today, on the second day, it tastes better

Today, on the second day, it tastes better

Here! And I said - the Italian was right when he said that THEIR bread should be eaten a day later!

Here! And I said - the Italian was right when he said that THEIR bread should be eaten a day later!

No, he was wrong, because he did not take into account our appetites. Until tomorrow it is necessary that there is still something left

Thank you for the delicious bread recipe! Maybe I have it and not quite "Italian", but tasty and porous! Baked in an airfryer at low speed, Т = 205 degrees С - 45 minutes! Delicious! I can't insert a photo!

Hurrah! Happened! Here is my bread! True, an oblong one came out of the round one ...

Hurrah! Happened! Here is my bread! True, an oblong one came out of the round one ...

Great bread came out! I had no idea that you can bake bread in an airfryer!

Great bread came out! I had no idea that you can bake bread in an airfryer!

I'm only in AG and bake

Confused everything that could be confused

I decided to make a full meal, divided all the ingredients in half, except for the yeast ...
I put the starter in the refrigerator for 5 hours, instead of leaving it at room temperature ...

At the same time, the bread turned out to be wonderful. Is it absolutely impossible to spoil it?
Thanks for the recipe. I will definitely do more, now without errors.

And I baked this handsome man as soon as I returned to Crimeacutter
It is very different from what I did in Kiev both in smell and taste (different water, flour, air)

Wonderful loaf! So the Italians are talking about the same - water and air, in fact, are very important for the taste of bread!

So the Italians are talking about the same - water and air, in fact, are very important for the taste of bread!

I completely agree with them, in Kiev I baked this bread twice, so I felt the difference

Baked on a tray for a flower pot. It turned out to be higher than in previous times.
Bread is just a miracle! Thanks again for the recipe

Baked on a tray for a flower pot. It turned out to be higher than in previous times.
Bread is just a miracle! Thanks again for the recipe

To your health!

Did you use a pallet instead of a stone?

Yes, I have no stone, I baked on an inverted baking sheet. And then I read the topic about the stone and so wanted to try. I didn’t find a stone, I bought a large clay tray and tried it out. The result is better than on a baking sheet. The bread turned out higher and rose only upward, not in breadth. Now I need a spatula, I will saw my husband so that he can saw it for me