Old Como bread (Pane di Como Antico) in the oven

Tell me !!!

Here it was necessary to criticize!
Now we can't wait:

... I also have a little story to tell about my mixing experience.

[Idol32]

About kneading. Perhaps I was the same classic example, about which the Bible says "Much knowledge - many sorrows." Because I personally do not know anything about the correct kneading and folding of the dough and beating it on the table. But. Several years ago, the topic "Kulich s Myasoedovskaya" was about kneading test for this cake manually... I was very scared then, but since I do not have special kneading hooks on the combine, I had to master this kneading by hand. It turned out that the devil is not so terrible as his baby. For several years in a row, I have been kneading the dough for Iziuminkin Easter cake (God bless her for a hundred years ahead) using only ... hands as improvised means! And, it is worth noting that I do not bring this dough for less than 3 kg of flour.
Therefore, this recipe simply could not talk about mixing with something other than the right hand: half a kilogram compared to 3-3.5 kg is dust for sailors!
Sitting down, it means I'm on the floor. She put eeeeeeeeee .... mneeeeeeee ... how to put it more elegantly .... a bowl in front of her, turned on the telly, smeared her hands with oil and upyarod! Kneading for about 30-40 minutes, but in fact without any physical exertion. This option is also good because, as it was correctly noted in the topic about Easter cakes, you begin to "feel" the dough with your hands. That is, at the physical level, you feel what such changes are taking place in it. Igor-san wrote "Knead the dough until the gluten develops moderately." So I was kneading. I cannot clearly describe how the dough changes - it happens at some tactile level. But at some point you begin to realize that the development of gluten has reached that very moderate level. That is, in fact, my whole secret. I didn't beat the dough with a rolling pin, I didn't hit the table either, I didn't knead with a combine ...
Yes, still, I almost forgot. Don't ask why, but it was very, very, very important to me that the bread came out beautiful both from the inside and the outside. Therefore, during the kneading, I intensively talked with the dough, explaining to him in an accessible manner how important his help and good behavior are to me. But this is already, as our dear loves to say Idol32 from the category of esotericism.
PySy. My hohlyatsky origin could not stay away from the process and, as usual, played a cruel joke. "Everything and more" in this case was expressed in the length of each loaf - 49-50 cm. It was not possible to shove IT into the oven in one trench, so I baked one at a time, placing it diagonally. Bo dad and I are always like that!
Well, something like this.

and the loaves should be long, well, maybe a little smaller than baguettes (which are 70cm long). So the bread came out not just handsome but also authentic! Well done!!!

Hello Sveta!
YOU REALLY HAVE WHAT TO TELL! I have already read it three times, and every time it is simple It's coolly done, and coolly written! Thank you!!!
I will learn to sit in Turkish ... And communicate with the test. And not to react to all the family members, and to remarks like: "what, mom has been sitting like that for a long time and with whom is she talking there?" - "no, she smoothly moved here from the computer, but she is talking ... have you done your homework? ..." - do not answer

My friends! Practical question. How to store this bread so that it does not stale and what can be done for its rehabilitation, if such a pichallya did occur?
I love everyone!

Hello Sveetkochka!
I love you too, and I don't want to upset you, but my experience says that practically no wheat bread can be preserved so that it does not stale. I run the risk of incurring thunder and lightning, there is even such a whole topic on the FORUM. I carefully studied it and tried EVERYTHING: both bags of different materials, and boxes: plastic, wooden, birch bark. I put salt, sugar, apple, vinegar, onion inside, all together and in different combinations ... The result was ONE AND THE SAME: already on the trail. by the evening the bread begins to stale, well, it cannot go against nature! (Of course, if not stuffed with all sorts of industrial stabilizers to the complete loss of taste and smell).
Well (up to a week) I keep rye in sourdough. And I just freeze the wheat one instantly (if, of course, I finished eating, and despite the complaints of my husband that he will not chew frozen), and then 15 minutes before eating - it does not take half a minute in the microwave, and then in the oven for another 3 minutes. 5 - and as soon as out of the oven.

Ira, thanks! But only I have nowhere to shove him into the freezer, there is already a bunch of everyone frostbitten people frozen food.
And the callous nizza where-thread to throw, so that he eeeeeeeeee ... Don't offer sulfuric acid - we finished the last bottle at breakfast!

We store bread in a regular plastic bag at room temperature. Of course, it kills the crust almost immediately (it no longer crunches but remains chewy, as the Anglo-Saxons say), but in general the bread remains very good. So we have bread for a week. Bread without preliminary fermentation turns stale on the third day. It is still good enough in the package, but its quality is falling and this is noticeable. But on the big bag, the bread in the package for five - six days remains almost the same. If the bread remains for a longer period, we put it in the refrigerator, not in the freezer. We do this not to prevent it from drying out, but to prevent it from blooming (sometimes this happens).

Theoretically, to prevent stale bread, a sufficiently high temperature is needed, about 60C. And in the refrigerator, starch crystallizes even faster.

And stale bread makes excellent bars, garlic bread, croutons and other delicious gizmos.

My friends! Practical question. How to store this bread so that it does not become stale and what can be done for its rehabilitation, if such a pichal did occur?
I love everyone!

I can say about myself, I don’t bother with storage, I try to do so that I don’t stay, and if this happens, croutons, hot sandwiches, crackers, and if the wheat is grated for bread crumbs

Ira, thanks! But only I have nowhere to shove him into the freezer, there is already a bunch of everyone frostbitten people frozen food.
And the callous nizzy where-thread to throw, so that he eeeeeeeeee ... Don't offer sulfuric acid - we finished the last bottle at breakfast!

Light can be sprinkled with water and into the oven, it will become fresh again ...

I can say about myself, I don’t bother with storage, I try to do so that I don’t stay, and if this happens, croutons, hot sandwiches, crackers, and if wheat rub on a grater for Sveta breadcrumbs can be sprinkled with water and in the oven, it will become fresh again .. ...

I agree with everything, especially with croutons (and what delicious toasts made from homemade bread!). Just sprinkle with water and into the oven - this is if it has not yet become very stale, but has just begun. And then only for crackers.

We store bread in a regular plastic bag at room temperature. Of course, it kills the crust almost immediately (it no longer crunches but remains chewy, as the Anglo-Saxons say), but in general the bread remains very good. So we have bread for a week. Bread without preliminary fermentation turns stale on the third day. It is still good enough in the package, but its quality is falling and this is noticeable. But on the big bag, the bread in the package for five - six days remains almost the same. If the bread remains for a longer period, we put it in the refrigerator, not in the freezer.We do this not to prevent it from drying out, but to prevent it from blooming (sometimes this happens).

Igor, what you write is true for very, very high quality bread, for a home baker - aerobatics. I wish myself (and others) to reach this level someday, I am writing this now absolutely seriously.

What? Does someone have time to stale homemade bread? Yes laaadno ........

What? Does someone have time to stale homemade bread? Yes laaadno ........

So it depends on how fast it to eat there is. I love bread, and I can calmly one half a loaf of butter, and at your age (judging by the avatar) I did it and weighed 47 kg. And today - you have to think a little, and the husband has already asked for mercy ... And the children are running around somewhere ... And so it turns out.

[real bread]

So it depends on how fast it to eat there is. I adore bread, and I can calmly one half a loaf of butter, and at your age (judging by the avatar) I did it and weighed 47 kg. And today - you have to think a little, and the husband has already asked for mercy ... And the children are running around somewhere ... And so it turns out.

uh-uh-uh ... in my photo 47: rose: and I'm not a big lover of bread. The shop has always remained stale. But MANY THANKS to the site, to the people who created it
and members of the forum for the fact that I learned the taste real bread!!!!!!

And I even like dried bread / bun.
I keep it in a ceramic bread bin.
But he dries there, like any other.
I fry the dried bread in a frying pan with a large amount of boiling olive oil until golden brown.
It turns out hot toasts, but only soaked through and through with butter.
Amazing for the first (soups and stuff). especially if you put finely chopped tomatoes with herbs on such a toast.
But I don't eat enough loaves and bread. One loaf of HP is enough for a week or even more, sometimes. A little over a week later, the bread still blooms. The flowering of bread depends on the yeast. Later, the flowering affects the loaf made on "live" yeast sticks. First of all - on dry yeast, such as saf.

Wow, real Russian!

No wonder I suspected that only a true "owner" of speech could be so sophisticated in presenting

P.S. Don't get it wrong, sometimes I read your statements in "fashionable speech")) I don't know how

I sincerely recommend reading the history of the Padonkoff language.
Initially, there were extremely educated and very literate people on the network. The web in the 90s was a layer of VERY educated people. If you communicated with a person online, then it was at least (exactly the minimum) a person with a good higher education, and not strictly from the time of "Fursenko". And as a maximum it was generally an academician.
And it was at this time that the padonokff style was born.
That is, if you remember well the time of the origin of the style, then it is easy to understand WHO was its true carriers.

The only pity is that the language of "padonkoff" began to be refined by illiterate schoolboys ...

It's a thrill to read you in this style (yes, the moderators will forgive me)

Immediately aroused (breathing out with his tongue out) say so again razik?
Wake up huh?
You are true it was nice nravizzo?

I like it - yes, but it wouldn’t hurt to set a certain framework, sometimes it does.

eeeeeeeeee .... I'm of course wildly sorry, but can I, too ... tavo ... be the third?

eeeeeeeeee .... I'm of course wildly sorry, but can I, too ... tavo ... be the third?

Already the fourth! We also have Eric

eh ... always like that. a queue has already formed. where are the city authorities looking? !!

eh ... always like that. a queue has already formed. where are the city authorities looking? !!

Contact your city council))

I'm wildly sorry to interrupt your intimacy
About the staleness of the bread, if you will. Baked in a bread maker turns stale the next day. Because of this, only the oven!

Well. keep going

The one baked in a bread maker turns stale the next day.

I cannot agree with this statement! I bake in KhP for six months and everyone notes that the bread is tasty and fresh for both 2 and 3, sometimes (if it remains) and the 4th day.

I also wildly apologize, of course I used to bake in HP, but either with electricity we have something wrong, or with my HP, or with me. in short, I switched to the oven. and I can say that my bread is stale the same way! that of HP, that their ovens.

my bread is stale the same! that of HP, that their ovens.

And the callous nizzy where-thread to throw, so that he eeeeeeeeeee ...

On this occasion, tomorrow, if possible, otherwise it's already too late!

[ghost2010]

I hope that you have ghost2010, there will be no feeling that everything is on one, but I agree with Sveta and Ira. High-quality bread (elastic crumb, good crust) stale a little slower than "cotton" bread, because all these things retain moisture in it. And you can completely achieve it in different ways, so that you can get very good bread from HP. Just work with the recipe or, for example, replace some of the yeast with sourdough. I also managed to do an additional workout about an hour before baking. Then the bread is better and the roof never falls.
Now I also bake, mainly in the oven, but simply because I have a bunch of small untested recipes in my bookmarks and it's interesting to try them. And I really love my HP, and bread from it too!

This bread with the addition of whole grain flour, for half the rate - 100 grams.

This bread with the addition of whole grain flour, half the rate - 100 grams.

Good loaf! How is he inside?

uh huh. sho there inside?

Has not cooled down yet. I'll take a picture later.

Holes like the author did not work. Or did it stand a little (I mixed it in the morning, baked it in the evening), or did it sprinkle a lot of whole grain? But sooo delicious

Thanks for the recipe!

On this occasion, tomorrow, if possible, otherwise it's already too late!

Oops! The lost temka was found!
I hate the word "tomorrow", as you say it, and ... you will not do anything.
Well, so, now, back to the topic of callousness. The process of staling bread is like an aging process, irreversible. But, unlike aging, stale bread can be refreshed within the FIRST THREE DAYS after baking! They are refreshed in a preheated oven, bringing the temperature inside the bread to the temperature of freshly baked bread (94-96 degrees Cel), while the loaf does not need to be wetted with anything! The crust, of course, will become somewhat thicker, but, on the other hand, the crumb will seem to be just from the oven. The exact time and temperature of the oven cannot be named, because everything depends on the shape and weight of the bread, but indirectly - as the pleasant spirit of fresh bread goes through the kitchen, take it out, it would be nice to measure the temperature. It is important not to overheat the bun (it will start to dry), just as not to heat it up - it will not refresh. After 3 days, it is better to cut the bread into croutons or make croutons.

Vika, delicious bread! And tell me, please, was it hard to work with the test?

For some time now I have been making dough with my hands - I am too lazy to wash a bread bucket. When it sticks to my hands, it’s also not very pleasant, I put on medical gloves and “dip” in oil.
By the way, my dough didn't turn out to be very, very liquid - and this is also the reason for the absence of full-fledged holes, apparently.
The kneading is not very long, as is usually the case.

Now I have put a new biga so that by the time we eat the bread, it will stand for two days. I'll do it exactly according to the recipe and see what happens.

Holes like the author did not work. Or did it stand a little (I mixed it in the morning, baked it in the evening), or a little too much whole grain? But sooo delicious

Thanks for the recipe!

And good inside!

Thank you! And there are no big holes due to the fact that the big was a little?

I think your flour needed more water. The more water, the larger the hole.

Recently I baked bread from very old flour (one year past the expiration date!). As a result of such a colossal bed of flour, its strength became like that of a superman - the dough with 80% hydration behaved as if there were no more than 60% water.As a result, the bread (and this was Como) came out tasty, but finely porous.

Vika, delicious bread! And tell me, please, was it hard to work with the test?

Ira, have you done it yet? The bread is very tasty and not difficult to perform

Yes, I noticed that my flour is dry.
This means that I will slightly increase the amount of water.

Ira, have you done it yet? The bread is very tasty and not difficult to perform

No, I'm afraid of the batter on the hearth.

No, I'm afraid of the batter on the hearth.

This dough is not runny, normal

This dough is not runny, normal

Almost persuaded!

Cheese

Cheese

Chic "cheese"

Cheese

Luxurious cheese!

Thank you

[WIKI]

I didn't even understand, it seems like the bread was planned ...

WIKI! Super! I want one too!