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

Please, someone, please comment on something for me.
What does it mean? I still not a magician not a baker, I'm just learning.

This is when the dough becomes easy to move away from the table and hands. There is another test - pinch off a piece of dough (about like an apricot) and try to stretch it between two hands so that you get a thin and transparent film. If it works out, then the gluten is moderately developed (that is, well). This test is also called the "Window Test".

[Idol32]

Idol32, yes, I laid it out according to all the rules, but obviously it really was a little rougher to make folds-seams, and I, out of habit, very neatly tucked them in - idealized. And the dough really didn’t hold, it didn’t stand.
By the way - I forgot to remind - I haven't played with the highest grade for a long time - it's all on the first...
I'm full already, phew! The crust is wet, but very porous, like ciabatta, and the crust, as I like, is crunchy
And the bottom resembles Soviet gray bread - for 16 kopecks, so slightly torn from the dome, I always tore it off on the way from the store and ate it.
In general, you can tell endlessly - who have not tried it, immediately bake !!!

[Idol32]

Idol32, yes, I laid it out according to all the rules, but obviously, in fact, it was really necessary to make the folds-seams a little rougher, and I, out of habit, very neatly tucked them in, idealized. And the dough really didn’t hold, it didn’t stand.
By the way - I forgot to remind - I haven't played with the highest grade for a long time - it's all on the first...
Got enough already, phew! The crust is wet, but very porous, like ciabatta, and the crust, as I like, is crunchy
And the bottom resembles Soviet gray bread - for 16 kopecks, so slightly torn from the dome, I always tore it off on the way from the store and ate it.
In general, you can tell endlessly - who have not tried it, immediately bake !!!

And I'm on v. from. baked and malt, the first grade disappeared somewhere. Not even on Kievmlyn

[Idol32]

Idol32, yes, I laid it out according to all the rules, but obviously, in fact, it was really necessary to make the folds-seams a little rougher, and I, out of habit, very neatly tucked them in, idealized them. And the dough really didn’t hold, it didn’t stand.
By the way - I forgot to remind - I haven't played with the highest grade for a long time - it's all on the first...
I'm full already, phew! The crust is moist, but very porous, like ciabatta, and the crust, as I like, is crunchy
And the bottom resembles Soviet gray bread - for 16 kopecks, so slightly torn from the dome, I always tore it off on the way from the store and ate it.
In general, you can tell endlessly - who have not tried it, immediately bake !!!

Wet - not cold. One Italian baker once told me that you need to eat their bread a day later. Indeed, the next day the crumb finally matures and becomes almost perfect: elastic, slightly "rubbery" and absolutely not crumbling. And the crust of Italian bread is generally a song!

This is when the dough becomes easy to move away from the table and hands.

Thank you so much!

I’m just approaching baking in the oven, while I’m just baking the ciabatu, I’m not stuffed my hand.
And then I really wanted to make this bread and quickly.

Yes, here's another thing!
I forgot to reveal the secret for the lazy, well, in the sense that it should be done in Italian (if it didn’t work out, I wouldn’t admit it) ... I regretted my biceps.
My laziness found a way to knead so much dough, without a combine and without hands (taking into account that the x / n also does not fit everything at once). In the morning I measured the flour and water separately, divided the starter in half and quickly kneaded it in a bread maker in two steps (I didn’t share it with jewelry), each turned out for 10 minutes, and then at the end I connected the already kneaded dough together, for another three minutes.It remains only to divide into two loaves and put to proof. All.

Wet - not cold. One Italian baker once told me that you need to eat their bread a day later.

That you sho !!! will not work, they sho izdivayuzza? No, this is already beyond my strength !!! And I won't even promise !!!

Thank you so much!

I’m just approaching baking in the oven, while I’m just baking the ciabatu, I’m not stuffed my hand.
And then I really wanted to make this bread and quickly.

PapAnin, you can mix it in xn to understand how the structure of the test changes, and do everything else as the author writes.

Yes, here's another thing!
I forgot to reveal the secret for the lazy, well, in the sense that it should be done in Italian (if it didn’t work out, I wouldn’t admit it) ... I regretted my biceps.
My laziness found a way to knead so much dough, without a combine and without hands (taking into account that the x / n also does not fit everything at once). In the morning I measured the flour and water separately, divided the starter in half and quickly kneaded it in a bread maker in two steps (I didn’t share it with jewelry), each turned out for 10 minutes, and then at the end I connected the already kneaded dough together, for another three minutes. It remains only to divide into two loaves and put to proof. All.

, while I wrote what to do PapAnin, you have already laid out everything

That you sho !!! will not work, they sho izdivayuzza? No, this is already beyond my strength !!! And I won't even promise !!!

Thank you so much!

I’m just approaching baking in the oven, while I’m just baking the ciabatu, I’m not stuffed my hand.
And then I really wanted to make this bread and quickly.

Then this recipe is what you need (as well as a very large number of Italian recipes). Good luck!

... I regretted my biceps

Well, vooot ... and I already began to imagine biceps ... but in fact ... Ehhh!
But the bread turned out beautiful!

PapAnin, you can mix it in xn to understand how the structure of the test changes, and do everything else as the author writes.

Thanks, I'll try.

Then this recipe is what you need (as well as a very large number of Italian recipes). Good luck!

The bread is very beautiful! Tell me what kind of flour is better to use for it.

[bakery]

Any wheat will do. bakery... I baked this bread from the special falconer. It seems to have a high content of gluten (I think they are lying) and that's why they call it special.

[Type 00]

I forgot to add: if you are really an esthete, then, of course, it is better to take Italian from soft wheat varieties. Italians mark her as "Type 00"But this is a matter of taste. The main thing we still do not have - their air and water, so you can take the usual, the main thing is that there is a bakery.

Well, damn it, what kind of bread did you get: swoon: We'll have to put a talker for the night I have questions: 1. Is the harvester suitable for kneading? and 2. Malt, as I understand it, needs light (it is not there), and dark will not work anymore?

Well, damn it, what kind of bread did you get: swoon: We'll have to put a talker for the night I have questions: 1. Is the harvester suitable for kneading? and 2. Malt, as I understand it, needs light (it is not there), and dark will not work anymore?

A harvester will do. Dark malt will not work as it is only needed to improve the color, smell and taste of bread and is usually used for rye and wheat-rye breads. It is the white, non-fermented malt that is needed here. But, as practice shows, you can do it without malt - its absence no way will not greatly affect the final result. This is the first time I've made this bread without malt, it just wasn't there. The bread still came out great.

In general, I have big questions about the malt in this bread. Malt contains colossal amounts of enzymes and is used as a natural flour improver. In short, if you use it in moderation, the crumb will have a coarser porosity (this is how colleagues did it here) and the color of the crust will be darker. But (!) In this recipe, malt is added to the starter, the bark ferments for a very long time and, IMHO, does not have any effect on flour in the main batch, or does, but not at all significantly.

Therefore, feel free to put bread without malt. Good luck!

Thank you: flowers: Means for the cause

[Idol32]

A harvester will do. Dark malt will not work as it is only needed to improve the color, smell and taste of bread and is usually used for rye and wheat-rye breads. This is where white, non-fermented malt is needed.

Oops! ... And I did it with the dark, the current is quiet ...

In short, if you use it in moderation, the crumb will have a coarser porosity (this is how colleagues did it here) and the color of the crust will be darker.

And I think, sho I have such big holes? Whoa! Disobedience sometimes leads to good results!
(... And it’s worth, bastard, in another jar - light malt, and here I’m breaking the rules ...)

Well, damn it, what kind of bread did you get: swoon: We'll have to put a talker for the night I have questions: 1. Is the harvester suitable for kneading? and 2. Malt, as I understand it, needs light (it is not there), and dark will not work anymore?

Irus, superb bread, I've already ground half a loaf, - put on a chatterbox at a run, I generally have it in the first grade and with dark malt. I guarantee that it will work out unambiguously!
Do not be afraid if you are cheating on me, ( Idol32 kind, will not beat, then his current avatar is formidable ...)
... What a blue sky ...

I suppose so or not, I better hope that Idol32 will still delight us with new recipes, which means we need to look for white malt

I suppose so or not, I better hope that Idol32 will still delight us with new recipes, which means we need to look for white malt

Inusya, I also did it with dark malt, I like the result And now there is something to do, look for white malt

In fact, it doesn't matter what you add to the bread, the main thing is that it is tasty and healthy. White malt is a good thing when making quick (fermentation + proofing = 2 - 2.5 hours) bread. The starch is saccharified faster, the flour ferments faster, the crumb is more porous with uneven holes, the sugars in the crust become more caramelized during baking. In general, the effect is like adding extra sugar, but much better. The main thing is not to overdo it with malt.

Well, new recipes are just around the corner, here's another batch of Como we'll finish ...

Now there is something to do, look for white malt

Lenchik, why look for him? You go to the Megamarket, in the grocery section you see - unfermented Melnik malt, which is used for making light varieties of bread.

How simple it is with you, it's not even interesting somehow ... I went to the store, and bought ...

In-in, and I'm about the same

Lenchik, why look for him? You go to the Megamarket, in the grocery section you see - unfermented Melnik malt, which is used for making light varieties of bread.

Thank you Lenchik, but I only went to Magelan, there is only dark

How simple it is with you, it's not even interesting somehow ... I went to the store, and bought ...

, there is something in this ...

How simple it is with you, it's not even interesting somehow ... I went to the store, and bought ...

Indeed, difficulties stimulate! ...

[Idol32]

Watermelon came out better



Idol32,: drinks: thanks for sharing the beautiful. I am a starter wine from Massandra levanulo. 80 grams just came out (: this: it was a pity to pour out). I thought, somehow it should work out in Italian. I'm generally afraid to bake on the hearth - not authentic - and there is no stone, and in HP you cannot develop gluten as much as in a combine or by hand to fold it 100 times. , that and look, the buzz will come out and the sky is not Italian, of course, above us ... well, at your own peril and risk ... And then he conquered the relief, bread with a biography, and what is characteristic is always a different map on it. That's why you should love the oven, probably.

THX

shl. ahh
well, malt ... tavos ... yeah, I read it when I had already thrown in the dark one. Next time I will

late evening in Sorento
does not spoil us with the weather ...

[shovel]

Sprinkle shovel semolina or flour. Transfer the blanks to the shovel with the seam up (!).

Idol32, and you can make a photo of a shovel?

[Idol32]

Idol32, and you can make a photo of a shovel?

Ol, you can see photos of bread-makers, only they are sold in a set.

[IRRishka]

IRRishka, cool bread? Big loaf, right? So they provoked them with their bread, we will have to look for malt in our hole.

[IRRishka]

IRRishka, cool bread? Big loaf, right? So they provoked them with their bread, we will have to look for malt in our hole.

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.

Big loaf, right?

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

I have dark malt, but on the recommendation of the author of the recipe I didn’t put it in, I had the idea to also throw in dry kvass, but I already decided to do it without anything. Now I’ll put it in the oven. scales, and here's what is interesting - 500g of water does not coincide with the marking of 500ml, but it turns out 487ml and the dough I had was liquid, I didn't want to get into the ball in any way.So maybe you still need 500ml of water

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

Was it so tasty? What's already one?
That my dough is thick and it should be?

[2 nut]

2 nut

No, exactly 500g. There is always a lot of water in Italian bread. Here, the total moisture content of the dough is about 73%. The dough comes out really thin. When I form the balls for the final proofing in baskets, I help myself with a scraper - I don't have time with my hands - the dough is spreading. On the other hand, such a "rough" ball formation has a good effect on the appearance of this bread.

That my dough is thick and it should be?

Actually, the dough should be moist enough. As I wrote, the total moisture content of the test, taking into account the starter, is about 73%. This is a lot. I made bread with a moisture content of about 80%. it's generally a song

High humidity is distinguished by Italian and many types of French bread. If you get a "thick" dough, I think it doesn't matter, most likely your flour is very strong and its absorption capacity is high.

I have dark malt, but on the recommendation of the author of the recipe I didn’t put it in, I had the idea to also throw in dry kvass, but I already decided to do it without anything. Now I’ll put it in the oven. scales, and here's what is interesting - 500g of water does not coincide with the marking of 500ml, but it turns out 487ml and the dough I had was liquid, I didn't want to get into the ball in any way.So maybe you still need 500ml of water

So let's try the nut in different versions, I made it with dark malt (wait, I'm going for white) And put it again with dark, I checked the water on the scales, there was no thick dough, after the proofing turned it over on a baking sheet, I thought it would come out of the sides a little, but no, putting it in the oven, it crept up.

Yes, yes girls, the dough is really sticky and spreading, I also picked it up from all sides, I even had to dust it well with flour in order to "collect up to a heap" and put it in a basket. But then when it comes up, it is very, how to say - alive. Everything propped me up to knead flour, but everything turned out well.
In the next race I will do with bright malt, the difference is interesting, although with dark it is also good, and the smell is interesting, bread-spicy.

Actually, the dough should be moist enough. As I wrote, the total moisture content of the test, taking into account the starter, is about 73%. This is a lot. I made bread with a moisture content of about 80%. it's generally a song

High humidity is distinguished by Italian and many types of French bread. If you get a "thick" dough, I think it doesn't matter, most likely your flour is very strong and its absorption capacity is high.

Waiting .. already wanted to be upset, and then changed my mind ...; DThank you for your answer.

In the next race I will do with bright malt, the difference is interesting, although with dark it is also good, and the smell is interesting, bread-spicy.

And I will have kvass ... and the dough does not "run" anywhere .... exclusive ... bl in ...

Virgos, I put them in 2 oval baskets (I ordered from Lilia), the dough first blurred, now it's a bit gathered, I don't see the geographical map * JOKINGLY *, everything is striped But such hippos turned out - enough for two weeks I looked white malt - there is a magician on the Internet, not expensive, about 80 rubles for 500-600gr, but delivery costs me about 600 rubles. Maybe someone has seen in supermarkets in Moscow, such as Auchan, Metro, etc.?

And I will have kvass ... and the dough does not "run" anywhere .... exclusive ... bl in ...

Tan, everything will be fine, there is also dark malt in the kvass, it will smell like that! ..

But such hippos turned out - two weeks is enough

Yeah, schazz! I thought so yesterday too, today from two loaves - half ...

[Idol32]

Idol32, and you can make a photo of a shovel?

Here are my shovels:


This is for regular (almost any) bread:

Best ordered at a flour mill
I ordered it from 🔗.

[Many thanks to you Idol32]

Oh, I could not resist, until the bread is completely cool and I tasted a piece - Ooooo delicious bread And here are my hippos


Many thanks to you Idol32
(as you can see there is no map, I'm not from Italy)

(as you can see there is no map, I'm not from Italy)

Irusik, on the bottom of the bread is your card, carefully

5. Preheat the oven with a stone (or upside-down advance) to 225C.

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?

Far away, however, except that with a magnifying glass you can see

Maybe someone saw it in supermarkets in Moscow, such as Auchan, Metro, etc.?

I join the question!

what a beautiful crumb!

[Many thanks to you Idol32]

Oh, I could not resist, until the bread is completely cool and I tasted a piece - Ooooo delicious bread And here are my hippos


Many thanks to you Idol32
(as you can see there is no map, I'm not from Italy)

Wonderful hippos!

Perhaps the seams are not visible due to the fact that the proving baskets were not lined with well-sprinkled towels. Karol herself, by the way, writes that she really likes this bread with stripes from baskets. And the stripes will be if they are not lined with towels.