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

I think that you don't need to put a baking sheet - at this temperature, the water (which has already become steam) is not terrible for the stone. And the container at the bottom (pan) is definitely not an obstacle to heating. Many people bake this way and nothing, the bread is reddened from below. If the bottom is pale, you can hold the bread on the stone longer. In this case, cover the bread with foil to prevent the top from burning.

Thanks. I will try in different ways.

[Idol32]

At the expense of rust - hardly, in the same place everything instantly evaporates from the heating elements.
I can't say anything about cracks in the stone - I have a cast iron
I put the mug next to it, on the grate on which it is installed under.
Idol32, thanks for the ice idea, I'll try!

And I also want to share my joy (Idol32, sorry for the flood for Gd's sake) for finally finding white malt. A parcel will arrive one of these days. Found very cheap, Belarusian malt with all certificates and GOSTs. I've been baking with dark malt for a long time, but white for me is still unknown. This recipe, in general, pushed me to search for it. Thank you

I'm still looking for malt. Since it is in the recipe, you need to find

Idol32, I'm with my experiment ... I did everything exactly the same, time, temperature .. Bread from the left is Starooskolskaya flour, from the right is our Kievmlyn. Our flour made the bread more tender

Idol32, I'm with my experiment ... I did everything exactly the same, time, temperature .. Bread from the left is Starooskolskaya flour, from the right is our Kievmlyn. Our flour made the bread more tender

Both are good, of course! I usually like the one that is rougher. But this is a matter of taste. I know that many people add general-purpose flour to bread because it is weak and the crumb does not come out as rubbery.

[Idol32]

At the expense of rust - hardly, in the same place everything instantly evaporates from the heating elements.
I can't say anything about cracks in the stone - I have a cast iron
I put the mug next to it, on the grate on which it is installed under.
Idol32, thanks for the ice idea, I'll try!

And I also want to share my joy (Idol32, sorry for the flood for Gd's sake) for finally finding white malt. A parcel will arrive one of these days. Found very cheap, Belarusian malt with all certificates and GOSTs. I've been baking with dark malt for a long time, but white for me is still unknown. This recipe, in general, pushed me to search for it. Thank you

To your health! P. Reinhardt loves to use ice very much for baking.

Both are good, of course! I usually like the one that is rougher. But this is a matter of taste. I know that many people add general-purpose flour to bread because it is weak and the crumb does not come out as rubbery.

That's great, the main task was to check, we checked ... There is no yeast in the flour!

That's great, the main task was to check, we checked ... There is no yeast in the flour!

But there may be other additives!

But there may be other additives!

But there may be other additives!

Starting the next check?

It's unlikely that you can check at home. And I am sure that there are additives - no need to relax. You go to the store and look at the composition of ordinary products, there are a lot of chemicals. And often not the entire list is published there. So why should the flour remain pristine? Surely there will be someone who will add something to their flour.

what to do?

It's hard to say, I choose either imported flour (Italian or German), or the one about which I have not seen a single negative review or suspicion on the network: now there is a makfa and a garnet.

But the same makfa, they say, is sold in different places. In Moscow, people used to write that she was weak. Now they sell good, strong flour.

Starting the next check?

Of course, you can check, but I don't have such a technique. And of course it's good for my friends, I treat them with bread ...

It's hard to say, I choose either imported flour (Italian or German), or the one about which I have not seen a single negative review or suspicion on the network: now there is a makfa and a garnet.

But the same makfa, they say, is sold in different places. In Moscow, people used to write that she was weak. Now they sell good, strong flour.

By the way, we also have an assortment of Italian flour, the difference is only in price, there is not enough German flour, a couple of types. I don’t argue about flour, but the decency of our buyers confuses ...

It's hard to say, I choose either imported flour (Italian or German), or the one about which I have not seen a single negative review or suspicion on the network: now there is a makfa and a garnet.

But the same makfa, they say, is sold in different places. In Moscow, people used to write that she was weak. Now they sell good, strong flour.

Got it, so it's better to buy MacFoo from us now?
I am now buying an Altai one, with some Italian name, I forgot ...

Here and there! They often do not know what decency is!

German flour is usually more expensive than Italian flour (the standard of living in Germany is higher, so the price is appropriate). I also forgot about French flour, but it is the most expensive, at least in Moscow. I rarely buy it.

I keep forgetting to ask, what crumb should be in the right Como?

I get a little "rubbery". I like.

The classic Italian bread crumb, I think, should be "rubbery", the crust is dense and thick. In Italy there is a tradition of eating soup with bread, but at the same time a slice of bread is put on a plate and then the soup is poured into it. Therefore, the crumb must be sufficiently resistant to getting wet. But the dense and thick crust protects the bread from drying out and spoiling.

Plus the famous tradition of dipping bread into sauce or collecting sauce with bread on a plate. If you use bread with a tender crumb, you won't get too much wet - the bread will fall apart. And the bruschets? A piece of bread is rubbed with garlic and / or poured over with oil and grilled. The delicate crumb will not stand this.

So I have the right crumb!

Well, what kind of crumb can there be if there is no fat in the recipe.
I just like Italian bread for such a crumb and rough crust, the bread turns out to be real, rustic.

Wow, I didn't know it was because of the fat.
I also love this bread!

Well, what kind of crumb can there be if there is no fat in the recipe.
I just like Italian bread for such a crumb and rough crust, the bread turns out to be real, rustic.

I think not only because of the fat. In order for the crumb to be softer, you can add weak flour during the main batch. I always try to avoid using muffins if possible.

I forgot to add - this recipe uses milk (essentially baked goods) to sour and multiply lactic acid bacteria. They are needed to improve the taste, smell of bread and prolong its freshness.

From all of the above, I can say: guys buy Domashnyaya flour of the Starooskolsk plant and you will have real Italian bread

It is baked ..... in the evening I will report how it cools down with a cut. I hope it works.

It is baked ..... in the evening I will report how it cools down with a cut. I hope it works.

Lena, of course everything will work out

Good luck! Will wait!

It just has to work!

It is baked ..... in the evening I will report how it cools down with a cut. I hope it works.

I report:



The bread is just awesome, I will still bake!

I am reporting:



The bread is just awesome, I will still bake!

Beautiful bread

Well, great bread came out!

Thank you :-

I am reporting:



The bread is just awesome, I will still bake!

Beauty is delicious !!!

Beauty is delicious !!!

Yeah, yummy, my half a roll at a time was reduced, but it was calculated that the rolls would last for 3 days, it was necessary to bake the full rate. Next time I will bake only the full rate and I advise everyone.

A beautiful bread came out! Congratulations!

A beautiful bread came out! Congratulations!

Thank you, tomorrow I will bake it again!

[Catwoman]

Catwoman! Lena, bread is a feast for the eyes. Both the loaf and the cut.

[Catwoman]

Catwoman! Lena, bread is a feast for the eyes. Both the loaf and the cut.

Thank you! I recommend, great recipe!

Thank you!

The recipe is really good. When I saw him I wondered - why is there milk? Then, remembering how in the thirties in Leningrad it was proposed to add kefir to the dough to improve the quality of bread and realized that milk was needed so that it sour and improved the quality of bread.

You can use this recipe as a basic one and create your own based on it. For example, with the addition of other flour, spices or nuts.

Thanks for this recipe! I liked it very much. I baked it twice - the first time the dough stood the whole night, the bread turned out to be more fragrant. Today, due to lack of time - 4 hours. Crackled all over the kitchen after baking, but the first one was tastier.

To your health - wonderful bread came out! When the bread cools and cracks, the bakers say it sings!

There are no words, only emotions remain !!!

What talented newcomers we have! It's expensive to look at bread.

Lydia, it's a great bread!

Thank you))
we will improve ... otherwise he still stood with me .. 2 excellent bubbles were blown away while they shoved into the oven ((

the bread tastes very much like the bread that they bake in my mother's village ... but they have a molded regular, but also very horny (when compared with ordinary wheat buns)
I’m thinking how to find out a village recipe in a bakery ...

And please tell me how the application for the tablet is called?
The bread is handsome! I will bake soon