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

I now suspect everyone of adding yeast to my flour. Especially if they write that it is their type of flour that is the best for fluffy baking or that it self-ferments quickly, and so on. And about the lid - of course it did not come off completely, but painfully suspiciously large holes have accumulated directly under it ...

On this homemade flour, the manufacturer writes that there is more gluten there than in ordinary bakery. But it seemed to me that the makfa is much stronger. This is very noticeable when mixing. But there is an opinion (I often came across him with LJ) that makfa makfe is different. It's kind of different in different places. Maybe flour mills are hackneyed, maybe something else. So you need to choose flour for yourself and based on what is available in stores.

[Idol32]

Idol32Please tell me how you think you can replace fermented malt or not add it at all?

I now suspect everyone of adding yeast to my flour. Especially if they write that it is their type of flour that is the best for fluffy baking or that it self-ferments quickly, and so on. And about the lid - of course it did not come off completely, but painfully suspiciously large holes have accumulated directly under it ...

On this homemade flour, the manufacturer writes that there is more gluten there than in ordinary bakery. But it seemed to me that the makfa is much stronger. This is very noticeable when mixing. But there is an opinion (I often came across him with LJ) that makfa makfe is different. It's kind of different in different places. Maybe flour mills are hackneyed, maybe something else. So you need to choose flour for yourself and based on what is available in stores.

Actually, I bake everything in Kyivmlyn (except when another flour is required) and am very pleased with it, but curiosity sometimes wins. A huge range of flour from this manufacturer has now been delivered to us. Our flour manufacturer does not yet have such an assortment. Didn't understand about adding yeast, in the sense the manufacturer adds?

Actually, I bake everything in Kyivmlyn (except when another flour is required) and am very pleased with it, but curiosity sometimes wins. A huge range of flour from this manufacturer has now been delivered to us. Our flour producer does not have such an assortment yet. Didn't understand about adding yeast, in the sense the manufacturer adds?

Well yes! They are actually very big inventors. The influence of chemistry is traditionally strong in fast food and other semi-finished products, but now, with the growing public interest in homemade bread, it seems quite logical to add various additives to flour. It must somehow stand out from the general row on the shelf in the store. In general, you have to be careful.

Well yes! They are actually very big inventors. The influence of chemistry is traditionally strong in fast food and other semi-finished products, but now, with the growing public interest in homemade bread, it seems quite logical to add various additives to flour. It must somehow stand out from the general row on the shelf in the store. In general, you have to be careful.

I examined the package, not a word about any additives, 100% pure wheat flour. And so I want to believe in the decency of the manufacturer ...

[Idol32]

Idol32Please tell me how you think you can replace fermented malt or not add it at all?

It's up to you to decide. The recipe requires white (non-fermented) malt. As Irina wrote (kisuri) fermented is derived from white. He is tormented in the oven and he loses the properties needed in this recipe, namely the acceleration of saccharification of flour. This malt is used in bakery to add color, flavor and aroma to the crumb.

White, due to its properties, is used as a flour improver. By the way, such use of it is much more effective than, for example, adding sugar to bread. Moreover, it is more effective from all sides, including from the point of view of the benefits of bread.

I examined the package, not a word about any additives, 100% pure wheat flour. And so I want to believe in the decency of the manufacturer ...

Maybe I'm wrong. It is necessary to carry out several baking and trace the nature of the holes. More precisely, for their location. Then it will be possible to say for sure whether there is something there or not. Anything can happen.

[Idol32]

Idol32
Tell me, have we correctly come to the conclusion that my dough has stopped?

It's up to you to decide. The recipe requires white (non-fermented) malt.

Thank you for your answer, so I keep looking! )

I forgot to add - there may not be yeast, but some accelerators or enhancers of the life of yeast. You can also eat yeast for the dough (but this is very rude from the manufacturer's side!) Knead the flour with water and leave it overnight - if it ferments, then there is definitely yeast.

I forgot to add - there may not be yeast, but some accelerators or enhancers of the life of yeast. You can also eat yeast for the dough (but this is very rude from the manufacturer's side!) Knead the flour with water and leave it overnight - if it ferments, then there is definitely yeast.

I will do so, I am also interested. Tomorrow I will tell you about the flour test results

[Idol32]

Idol32
Tell me, have we correctly come to the conclusion that my dough has stopped?

No, I think it hasn't stopped. If it stopped, then the gluten would begin to break down and the workpiece on the shovel would begin to float. If you cut such a ready-made bread into pieces, then on the cut the edge of the loaf would not be semicircular like yours, but almost triangular.

Great bread came out! And the fact that the dough stretched with threads is normal.

I will do so, I am also interested. Tomorrow I will tell you about the flour test results

The supporters of natural sourdough won't let you lie - the flour self-ferments only on the second day. Hence the conclusion - the appearance of noticeable signs of fermentation on the first day is very suspicious ...

In continuation of the story about additives in flour - I saw myself in the store as on a bag with flour, the manufacturer wrote that his flour perfectly self-ferments literally overnight and therefore is perfect, for example, for making kvass! It's a pity I don't remember what kind of flour it is, but someone even wrote about it in their LJ blog as a joke!

The supporters of natural sourdough won't let you lie - the flour self-ferments only on the second day. Hence the conclusion - the appearance of noticeable signs of fermentation on the first day is very suspicious ...

Set and photographed, let's see

The supporters of natural sourdough won't let you lie - the flour self-ferments only on the second day. Hence the conclusion - the appearance of noticeable signs of fermentation on the first day is very suspicious ...

I conducted an experiment with flour and with full confidence I can say that there is no yeast in it, it has not fermented
Of course, I took the photos, but with a mobile, so what about the quality of litter ..
the first from the left is in the evening, from the right in the morning, so the flour is good

Well) the bun is a little swollen) But, in my amateurish opinion, everything is within the normal range) Send this miracle to the refrigerator - you will have ripe dough for a delicious bread)

[2 Deep]

I conducted an experiment with flour and with full confidence I can say that there is no yeast in it, it has not fermented
Of course, I took the photos, but with a mobile, so what about the quality of litter ..
the first from the left is in the evening, from the right in the morning, so the flour is good

Yes, there is no yeast. You still need to bake to understand it was an accident or not.

2 Deep Well, what kind of ripe dough will come of this, because it needs yeast?

[2 Deep]

Yes, there is no yeast. You still need to bake to understand it was an accident or not.

2 Deep Well, what kind of ripe dough will come of this, because it needs yeast?

Idol32, I am most interested in whether such a result will repeat itself with holes, so yesterday I put a starter on our flour (Kievmlyn) and naturally I will knead the dough on it, I'll see what the result will be and show you.

Eh, it was necessary on the same as the previous time, for the purity of the experiment ...

It is believed that the large alveoli in the crumb are the result of careful shaping of the dough (gas does not escape from the dough) before final proofing or very long final proofing (as in the case of bread with natural sourdough or proofing in the refrigerator). Therefore, we must try to do everything as last time.

Eh, it was necessary on the same as the previous time, for the purity of the experiment ...

It is believed that the large alveoli in the crumb are the result of careful shaping of the dough (gas does not escape from the dough) before final proofing or very long final proofing (as in the case of bread with natural sourdough or proofing in the refrigerator). Therefore, we must try to do everything as last time.

So can I knead the main dough with that flour, I haven't kneaded yet? Only a starter from ours will be ....

[Idol32]

Hello everyone! Idol32 , can you show me your (your) bread? The starter stood for 12 hours at room temperature, kneaded by hand, formed with oily hands on an oil table. The first time I talked with such a fluid test, I really liked it. The drawing on the roof did not work, because there was little flour on the cloth and the dough stuck to it during proofing - I scraped it off with a knife. And the crumb, in my opinion, was a success!



Thanks for the wonderful, delicious bread!
I have a question - the dough should not keep its shape at all or you can still add a little flour, maybe. then the seams will not merge during the proofing and you get beauty on the crown? Is it possible to focus on the consistency of the dough PapAnin? He has beauty !!! (I'm not talking about the author ..)

It is believed that the large alveoli in the crumb are the result of careful shaping of the dough (gas does not escape from the dough) before final proofing or very long final proofing (as in the case of bread with natural sourdough or proofing in the refrigerator). Therefore, we must try to do everything as last time.

Vooot!
When I formed a ball before the final proofing, I had very large bubbles inflated and burst.
The first time I did this, it turned out long and carefully, all the bubbles popped out.
So, next time, it will be necessary to do it even more gently, so as not to expel them.

Yes, I forgot to say, the first time I baked on a stone, probably, I didn't heat it up well and the bottom was white, then I roasted it without a stone. It (the stone) also smelled of some kind of petroleum products, though my daughter didn't smell anything ...

[Idol32]

Hello everyone! Idol32 , can you show me your (your) bread?

Super!
It turned out beautiful.
In terms of size and height, mine is very similar to yours.
I was worried that I somehow did not work out so well.

Oh, George is in touch !!! Please tell me in the photo where your handsome man is sitting in the oven - is he just planted or has he already gotten a little drunk? A very neat shape, at first I had a pancake, and then I got a little closer ...

So can I knead the main dough with that flour, I haven't kneaded yet? Only a starter from ours will be ....

Better to leave the flour in the starter. It will be possible to compare bread on old and this flour. Only everything else must be done the same way - kneading, molding (all actions and temperature) and baking.

[Idol32]

Hello everyone! Idol32 , can you show me your (your) bread? The starter stood for 12 hours at room temperature, kneaded by hand, formed with oily hands on an oil table. The first time I talked with such a fluid test, I really liked it. The drawing on the roof did not work, because there was little flour on the cloth and the dough stuck to it during proofing - I scraped it off with a knife. And the crumb, in my opinion, was a success!



Thanks for the wonderful, delicious bread!
I have a question - the dough should not keep its shape at all, or you can still add a little flour, maybe.then the seams will not merge during the proofing and you get beauty on the crown? Is it possible to focus on the consistency of the dough PapAnin? He has beauty !!! (I'm not talking about the author ..)

A good loaf turned out! And the crumb is great! and the density of the dough is very dependent on flour. It's all on the sensations - like a thinner dough, add water or vice versa. But the more water in the dough, the bigger the holes!

Vooot!
When I formed a ball before the final proofing, I had very large bubbles inflated and burst.
The first time I did this, it turned out long and carefully, all the bubbles popped out.
So, next time, it will be necessary to do it even more gently, so as not to expel them.

I usually do not write about this in recipes, but bubbles on the surface of the dough must be pierced. Otherwise, these bubbles will become even larger and dry out when baking. It doesn't look very nice on ready-made bread.

Please tell me in the photo where your handsome man is sitting in the oven - is he just planted or has he already gotten a little drunk? A very neat shape, at first I had a pancake, and then I got a little closer ...

He has already sat for 10 minutes. Began to brown a little.
When I put it on a baking sheet, there was no pancake, but it got together quite a bit, so at the beginning it was slightly lower than in the photo.

I usually do not write about this in recipes, but bubbles on the surface of the dough must be pierced. Otherwise, these bubbles will become even larger and dry out when baking. It doesn't look very nice on ready-made bread.

Understood thanks.

A good loaf turned out! And the crumb is great! and the density of the dough is very dependent on flour. It's all on the sensations - like a thinner dough, add water or vice versa. But the more water in the dough, the bigger the holes!

I understood everything, thanks !!!

He has already sat for 10 minutes. Began to brown a little.
When I put it on a baking sheet, there was no pancake, but it got together quite a bit, so at the beginning it was slightly lower than in the photo.

I understood everything, thanks !!!

Finally, we have patterns, not as beautiful as others, but still.

Finally, we have patterns, not as beautiful as others, but still.

Which of these other patterns are better? The patterns are beautiful, so much better! But where is the cut ???

I don't like the "seahorse" in the middle. This is a fold from a towel, you should try to fold it neatly.
I can't cut it, I just pulled it out of the oven. As it cools down - I'll show you.

Finally, we have patterns, not as beautiful as others, but still.

Vika, beautiful bread and beautiful pattern

I don't like the "seahorse" in the middle. This is a fold from a towel, you should try to fold it neatly.
I can't cut it, I just pulled it out of the oven. As it cools down - I'll show you.

A fold from a towel, everything strives to stick to me and I sprinkle it with flour well, a linen towel

Thank you girls
I have dried crackers from the previous "Como" today, I want to achieve perfection in baking this bread, but we are not able to eat so much

I specially bought a linen towel, sprinkled it thoroughly with a mixture of wheat and corn flour. Then she sprinkled the dough with the same mixture and covered with the edges of a towel. It didn't stick at all.

And when the dough comes up, I cover the bowl with an Italian bag (there are 2 pieces left, I brought it from Italy, I bought it to spend the rest of the money). Especially I cover with this bag, I think, maybe the bread from the bag from the homeland will be more joyful

[Wiki]

Wiki, wonderful pattern! Pretty horse)
I suppose that you can guess on such bread)

And when the dough comes up, I cover the bowl with an Italian bag (there are 2 pieces left, I brought it from Italy, I bought it to spend the rest of the money). Especially I cover with this bag, I think, maybe bread from a bag from home will be more joyful

Of course it will be! It has long been noticed (though not yet scientifically substantiated)) that bread feels the mood of the baker. When you approach the test with care and love - and the result is appropriate!

Incision

Incision

pretty boy !!

Thank you Only there was a slight hitch again when transferring the workpiece to the pallet. This time I took a wooden board, sprinkled it very well and still reluctantly slid down. She began to push - because of this, the bottom jammed a little, so wrinkles turned out.
I want a shovel

Thank you Only there was a slight hitch again when transferring the workpiece to the pallet. This time I took a wooden board, sprinkled it very well and still reluctantly slid down. She began to push - because of this, the bottom jammed a little, so wrinkles turned out.
I want a shovel

I put the parchment on the board, and only then transfer the blank to the parchment, so it is easier to move it on under

You need to get used to it. In a hurry, everything must be done quickly so that the temperature in the oven does not drop much. Do not forget to put a towel on the glass, I grew bolder and began to spray into the oven.
By the way, I wanted to ask, should you spray with hot water? If so, how does the plastic spray hold up? Or do you need a special one?

You need to get used to it. In a hurry, everything must be done quickly so that the temperature in the oven does not drop much. Do not forget to put a towel on the glass, I grew bolder and began to spray into the oven.
By the way, I wanted to ask, should you spray with hot water? If so, how does the plastic spray hold up? Or do you need a special one?

I spray with an ordinary spray bottle, the water is cold, I spray on the top ..

[WIKI]

WIKI, great bread! And the pattern is good and the cut!
It is better to spray, of course, hot. Boiling water is not suitable, just hot water from the tap, the pshikalka will withstand.

I am not putting on a towel. My glass is already tempered) mmm, so to speak, the baptism of fire has passed) It did not crack at 280, at 225 it will definitely not crack) I pour warm water (about 60 * C) into an ordinary Emway spray bottle and sprinkle abundantly before planting bread. But since my convection does not turn off, everything evaporates almost instantly.
Therefore, before heating the stone, I put an iron mug with water in the oven. By the time the bread is planted, there is still water in it. By the time of the seizure - no longer. It may not be ideal, but for my oven it is optimal.

[WIKI]

WIKI! What a handsome man it turned out, pleases the eye, and the crumb is wonderful!

I am afraid to splash upstairs - in the same place, the heating element will suddenly become covered with rust or stains, such as scale. Therefore, I spray on the walls.
And where to put the mug? To the bottom? Again, it turns out that it will float into the pallet, and someone wrote that the pallet can burst from moisture.
Bad luck with these stones and new electric ovens
With the old gas, I did what I wanted. Nothing burst in it, however, and the bread did not turn out practically, well, if only molded.

I spray with a contraption for indoor flowers, it is convenient because pressure is built up in it and then you just press the button and it pours water. I pour cold water. I spray before and after planting. I sprinkle the dark rye-wheat bread for a few minutes before taking it out of the oven.

You can also do this: put a deep cast-iron frying pan on the bottom of the oven, in which, after planting the bread, you need to put a few ice cubes. To preserve the stone, you can put a baking sheet between the frying pan and the stone.

The temperature as a result of spraying, of course, drops, but due to the fact that the oven heats up with a margin of 20-30 degrees, the fall is not dangerous.

But how does the bottom turn red if you put a cast-iron pan with ice, a baking sheet, and even a stone (in my case, a pallet)?