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

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

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

Ingredients

Starter
Wheat flour 163g
Milk, whole 163g
Water 80g
Yeast, pressed 9g
Malt, unfermented (optional) 6g

Dough
Wheat flour 860g
Water 500g
Starter about 421g
Salt 15g

Cooking method

  • Not so long ago, I was very surprised that the recipe for Italian bread includes lard (fat to be more precise) ... Wonderful, I thought and decided to find out if Italians really use lard when baking bread or not. So I began to collect recipes for Italian bread. In the end, I got a special application and now on my tablet there is a whole database of recipes for Italian breads, cookies and other pastries, which is constantly updated with new recipes.
  • I give preference only to traditional recipes, which have been baked for a very long time and which are a kind of visiting cards of this or that region of Italy, Greece, France or any other country. Here I want to share the recipe for the famous Pane di Como. This is a very famous bread, each loaf of which is different due to the unique pattern on the crust (these are not cracks, they are just baked with a seam to the top). Bread is so famous that many recipes, very different from each other, already bear this name. The fact is that there are two breads that are called "Como Bread" in Lombardy - Pane di Como and Pane di Como Antico (also called Pane Francese). Simply put - modern and old Como bread. Most of the recipes that I have seen on the Russian-speaking Internet are just variations of the old Como bread.
  • This is a great breakfast bread - it makes great toast and sandwiches. In addition, it is a great pair for salads with olive oil. Dense, Italian-style, crust and wonderful, honey-tinged, sweet crumb. The most surprising thing about this bread is the lack of bigi in the recipe. Contrary to all traditions, when baking it, a liquid dough (which is called Starter) is used, which fermentation lasts not 3-5 hours, as usual, but 8-12 hours.
  • Starter:
  • 1. Mix flour and malt. If your malt is liquid, dissolve it in starter water. Pound yeast in flour, add milk, water and mix well. Make at least 100 strokes with the spoon so that the mixture does not have lumps. Cover with plastic wrap and leave at room temperature for at least 4 hours, preferably overnight - 8 to 12 hours.
  • On a note - lovers of enzymes do this - keep the starter for 1 hour at room temperature, then send it for 10-12 hours to the refrigerator. Before the main batch, the starter is taken out of the refrigerator and kept at room temperature for 1 to 2 hours to equalize the temperature.
  • Main batch:
  • 2. Add water for the main batch to the starter. Add starter with water to flour. Don't forget to add salt. Knead the dough.
  • 3. Put the dough on the table and work with it until the gluten develops moderately. Dust the table with flour or brush with olive oil. Fold the dough into a ball.
  • 4. Brush a bowl with olive oil (or dust it with flour). Transfer the dough to it. Cover with plastic wrap and place in a warm place for 1.5 hours.
  • 5. Preheat the oven with a stone (or upside-down advance) to 225C.
  • 6. Line the proofing bowl or basket with a well-floured towel. Spread the flour on the dough. Divide the dough in two. Form each part into a ball. Transfer the blanks to the baskets with the seam down (!). Cover with another towel and place in a warm place for 1 hour or until the dough has doubled.
  • 7. Sprinkle the shovel with semolina or flour. Transfer the blanks to the shovel with the seam up (!). Spray the oven with water and quickly place the bread on the stone.Reduce the temperature to 200C. Bake for 45 to 60 minutes until brown. When the bottom is tapped, the finished bread should emit a dull "empty" sound.
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
  • 8. Cool the finished bread on the wire rack (about 1 hour).
  • 9. Bon appetit!

The dish is designed for

Two rugs

Time for preparing:

7.5 - 16 hours

Cooking program:

Oven

National cuisine

Lombardy, Italy

Note

This recipe was found in Como by Carol Field (Field, Carol) in 1980.
Karol lives in San Francisco with her husband, an architect, and loves to travel around Italy. She is the author of the most popular cookery books: "In Nonna's Kitchen", "Focaccia", "Celebrating Italy", "The Italian Baker" and the novels "The Hill Towns of Italy" and "Mangoes and Quince".

Lake Como (Italian Lago di Como), less often Lario (Lario, from Latin Larius lacus, also Latin Comacenus lacus, Lomb.Lagh de Com) is the third largest lake in Italy (length 47 - km, width - up to 4 km), one of the deepest in Europe (up to 410 m). It is located 40 km north of Milan at an altitude of 199 m in the setting of limestone and granite mountains up to 600 m from the south and 2400 m from the north. Consists of three sleeves approx. 26 km. It feeds on the Adda River. Takes its name from the coastal city of Como.

Ancient Roman authors refer to Lake Como as Lacus Lārius, and Polybius in the Greek version Λάριος. The name Lario has Dolatin origin. Linguist Alfredo Trombetti argued that it comes from the Proto-Indo-European root * lar- meaning "recessed place." In the Middle Ages, the lake became known as lacus commacinus or comensis, later as Como.

Numerous towns and villages are scattered along the shores of Lake Como - Como, Lecco, Cernobbio, Laglio, Colico, Bellagio, Menaggio, Varenna, etc. In antiquity, Virgil and Pliny the Younger had villas on the shores of Lake Como, nowadays George Clooney acquired real estate in the area , Vladimir Soloviev, and many other famous people.

Tanyulya
Super!!!! I just have no words how I liked your bread
Vilapo
Just gorgeous bread, I take it to bookmarks and in the near future I will make Idol32, thanks !!
Gasha
Wow!!! This is real !!!
Idol32
Quote: Tanyulya

Super!!!! I just have no words how I liked your bread

Thank you! The bread is really good. It reminds me of French bread in a country style, but for the lazy. Perfectly Italian, it does not require intermediate folding during pre-proofing and does not need to be cut!
Idol32
Quote: Vilapo

Just gorgeous bread, I take it to bookmarks and in the near future I will make Idol32, thanks !!

Quote: Gasha

Wow!!! This is real !!!

Thank you, colleagues! Although Italians say that we still cannot bake the same delicious bread as theirs, since we do not have two main components - air and water, the bread is simple in judgment and tastes great - a real Italian!

Creamy
What a beauty! You are a real Master! Bravo!
Inusya
ABOUT! My favorite nightly breads! This is what I call bread for long fermentation (kneaded in the evening - baked in the morning)!
Just everything that is required, looked in time! Now I'm going to put it on. Only now there is no harvester, so much flour will not fit into the cotton, do you have to use handles, tunnels, knead?
Will I master it? We must try ... Fsio! Let's go. Wait tomorrow ...
Idol32
Quote: Creamy

What a beauty! You are a real Master! Bravo!

Thank you! The bread is really very beautiful thanks to the unique pattern on the crust. In the photo there are two loaves and both have their own drawing! Italians do very beautiful things just without thinking, as if by the way, you just have to bake with the seam up!
Idol32
Quote: inusha

Only now there is no harvester, so much flour will not fit into the cotton, do you have to use handles, tunnels, knead?
Will I master it? We must try ... Fsio! Let's go. Wait tomorrow ...



I tried to reduce the number of components by half (by one loaf), the starter fermentation time up to 5 hours, use a starter without malt - everything turns out well! So you can recalculate the recipe and everything will work out. The main thing is that it would fit into the stove!
Twist
What a handsome man !!!
Akimell
Just amazingly beautiful! Thanks for the great bread and interesting story! Bravo
Omela
Idol32 worthy Xloeb !!!! And the pictures are beautiful. But small !!! This is wrong !!!
naya
The recipe is attractive, thanks! When reducing the components by half, the fermentation time of the starter also needs to be reduced?
Idol32
Quote: Omela

Idol32 worthy Xloeb !!!! And the pictures are beautiful. But small !!! This is wrong !!!

Thank you! And pictures can be clicked to view in normal form
Idol32
Quote: naya

The recipe is attractive, thanks! When reducing the components by half, the fermentation time of the starter also needs to be reduced?

The fermentation time can vary from 4 hours to 12. Good luck!
Omela
Quote: Idol32

Thank you! And pictures can be clicked to view in normal form
You can, of course ... but more beautiful when large at once. But this is of course my opinion.
Inusya
Quote: Idol32



I tried to reduce the number of components by half (by one loaf), so you can recalculate the recipe and everything will work out. The main thing is that it would fit into the stove!

Well, I read it late, although there was a thought to halve it ... but I'm already sausage with a full norm! At the same time I will pump up my biceps ...
Vilapo
Quote: inusha

Well, I read it late, although there was a thought to halve it ... but I'm already sausage with a full norm! At the same time I will pump up my biceps ...

, I immediately divided the norm, I already kneaded the dough ...
PapAnin
That's it, in the morning I won't go anywhere today! I will wait for the result!
Vilapo
Quote: PapAnin

That's it, in the morning I won't go anywhere today! I will wait for the result!
PapAnin, maybe in vain, the results will not be soon, three more hours + until it cools down (that's me about myself)
MariS
Quote: Idol32

Although Italians say that we still cannot bake the same delicious bread as theirs, since we do not have two main components - air and water, the bread is simple in sentence and tastes great - a real Italian!

Thank you, Idol32,I got real pleasure from just contemplating your masterpiece! I just want to sing, looking at such a piece of bread, "... italiano vero ..." Bravo !!!
Inusya
Quote: Vilapo


, I immediately divided the norm, I already kneaded the dough ...

ABOUT! Helen, the country is looking at us, PapAnin canceled trip for our results!
It is stimulating. For the sake of this, it is worth training your biceps ... Let's not let us down, sir?
Idol32
Quote: inusha

Well, I read it late, although there was a thought to halve it ... but I'm already sausage with a full norm! At the same time I will pump up my biceps ...

Important! I forgot to finish writing, you need to bake at 200C (400F) !!!
Inusya
Vooot! My buttons were scratching to ask if 225 degrees were too much. with so much time? Well, at least in time ...
Idol32
Why, I forgot to completely add that the temperature should be reduced. And this morning I read about the biceps and immediately remembered - I think that bread will burn! It's good that I made it.
Vilapo
Quote: Idol32

Well, I forgot to completely add that the temperature should be reduced. And this morning I read about the biceps and immediately remembered - I think that bread will burn! It's good that I made it.
Everything is under control, baked ...
Idol32
Quote: Vilapo

Everything is under control, baked ...

Vilapo
Here is speckled, Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
I got such a drawing, and I'll lay out the cutter later, let it cool
Inusya
I want to show the process, because I was freaked out from the thermonuclear rise of the test.
This is the end of the first proofing. Misaka at my place, I'll tell you, is rather big, and here it almost fell out after an hour and a half:
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
This is the end of the second proofing, it lasted only 45 minutes. She lined two wicker bowls with whitewash (well, I don’t have a proofing basket), and it flashed from all sides:
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
: girl_cray: And then ... I plopped down one of the breads a little roughly, and he "drowned" a little.
I had to put them on one baking sheet (that was also a dance with tambourines), because on two levels I would have to turn on convection, and this is not the same. Relatives are sitting here:
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
But a lot !!! ... Oh, already tired of waiting ...
xoxotyshka
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico) Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

Idol32, thank you so much for such a fragrant, very, very tasty and easy to prepare bread.
Inusya
Lenusik, I'm shocked by your beauty ...
Not in vain PapAnin decided to stay at home ...
Congratulations on your initiative! Super!
Right now I will scare my "twins", 7 minutes left ...

Quote: xoxotyshka

Idol32, thank you so much for such a fragrant, very, very tasty and easy to prepare bread.

Wow, how many more bakers! Class !!!
Idol32
Quote: Vilapo

Here is speckled, Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
I got such a drawing, and I'll lay out the cutter later, let it cool

Wonderful bread turned out! Great!
Idol32
Quote: xoxotyshka


Idol32, many thanks for such a fragrant, very, very tasty and easy to prepare bread.

To your health!

The Italians, however, are big "lazy", for which many thanks to them - no intermediate folds, no cuts. Everything is really simple and delicious!
Tanyulya
Girls, what beautiful bread you have. I'll have to portray for the weekend.
I baked one from Como, yummy.
xoxotyshka
Inusya, was it possible to pass by SUCH bread ?! Never !!!
Idol32
Quote: inusha

But a lot !!! ... Oh, already tired of waiting ...

We wait!!!!
Vilapo
And here is my bread in a cutBread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico),
what can I say .. delicious, aromatic, easy to prepare. My collection of bread recipes has been replenished with one more: wow: Idol32 you a fat plus sign.
Quote: inusha

Lenusik, I'm shocked by your beauty ...
Not in vain PapAnin decided to stay at home ...
Congratulations on your initiative! Super!
Right now I'll scare you with my "twins", 7 minutes left ...

Wow, how many more bakers! Class !!!
Inusya, what a smart girl you are and took a picture of the whole process, but I missed this thing .. I also started bagels from puff yeast dough and took photos of them.
Quote: xoxotyshka

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

Idol32, many thanks for such a fragrant, very, very tasty and easy to prepare bread.
xoxotyshka, a beautiful bread, but hastened to cut
xoxotyshka
Vilapo (xoxotyshka, beautiful bread, but they hurried to cut it), it didn't stop us from eating half of it !!!
Inusya
...: spiteful: Well, some are already overeating, but I admire the current ...
Here! My twins: ... there was almost no crack current at all ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
On one like there is a little pattern (by the way, the one that flopped a little when shifting):
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
And this one didn't want to crack:
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Now the main temptation is, wait! ... it's a pity that the kitchen is not locked ...
Idol32, - ... no comments !!!!
PySy. By the way, Idol32, I will make your avatar a big poster and hang it in the kitchen - such a stimulating picture ... for such lazy ones like me !!!
Vilapo
Quote: xoxotyshka

Vilapo (xoxotyshka, beautiful bread, but they hurried to cut it), it didn't stop us from eating half of it !!!
The bread is really delicious
xoxotyshka
Inusya, gorgeous bread. The daughter pokes her finger into the manitor and says- Oh, oh-oh-oh !!!!
xoxotyshka
Vilapo, totally agree !!!
Catwoman
Idol32, took note of the recipe, I will definitely try it!

Girls, awesome bread! I'll catch up with you!
Vilapo
Quote: inusha

...: spiteful: Well, some are already overeating, but I admire the current ...
Here! My twins: ... there was almost no crack current at all ...

On one like there is a little pattern (by the way, the one that flopped a little when shifting):

And this one didn't want to crack:

Now the main temptation is, wait! ... it's a pity that the kitchen is not locked ...
Idol32, - ... no comments !!!!
Inusya, you are handsome too, well, bear with me a little longer. The bread is delicious, by the way it looks like an arnaut, I look at the rest and think that I'll put it back in the evening ...
Inusya
Well, you with your cooling ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
EAT !!! With cold milk and buckwheat honey!
Lenusik, I said that half recipes are a thankless job. I'm one-little ...
One more development of the recipe !!!
Idol32
Quote: inusha

Here! My twins: ... there was almost no crack current at all ...

Did you send the blanks for baking seam up? Perhaps it is worth trying one more thing - before the final proofing, it is worth trying to shape the balls so that the seam is rougher. I apparently did it automatically, since I greased the bowl for preliminary proofing and the table for dividing the dough with butter. As a result, the dough was very wet and literally spread over the table and did not want to keep the shape folded into a ball.
Vilapo
Quote: inusha

Well, you with your cooling ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
EAT !!! With cold milk and buckwheat honey!
Lenusik, I said that half recipes are a thankless job. I'm one-little ...
One more development of the recipe !!!
You can have a lot and even need it, but I can't. And the bread is super !!!!
Idol32
Quote: inusha

Well, you with your cooling ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
EAT !!! With cold milk and buckwheat honey!
Lenusik, I said that half recipes are a thankless job. I'm one-little ...
One more development of the recipe !!!

What! A real Italian!
PapAnin
Well done !!!!!!!!!!!!
Everyone has a great bread! Great !!!!

Quote: inusha

Not in vain PapAnin decided to stay at home ...

No, I'm not at home. I started following the process already at work, just pushed a couple of trips aside.

Please, someone, please comment on something for me.

3. Place the dough on the table and work until the gluten develops moderately.
What does it mean? I still not a magician not a baker, I'm just learning.

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