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Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico) (page 4)

Idol32
Very resourceful! I have two stones, one from chamotte (German) and the second (domestic), I suspect, just from clay. So this pallet is a good alternative to a pebble!
PapAnin
I put it in the oven ...
Straashnaaaa! .....
Vilapo
Quote: PapAnin

I put it in the oven ...
Straashnaaaa! .....
Why scary?
PapAnin
Just in case!
I haven't made friends with HP yet, but then I swung at such!
So I'm sitting, I'm afraid. It already smells delicious!
I burned my finger when I moved it from the shovel!
Vilapo
Quote: PapAnin

Just in case!
I haven't made friends with HP yet, but then I swung at such!
So I'm sitting, I'm afraid. It already smells delicious!
I burned my finger when I moved it from the shovel!
Everything will be OK .....
PapAnin
Thank you.
Hopefully.
I bake bread for the first time in the oven!
Well, if you don't count the ciabatu.
Deep
PapAnin I also cheer for you and believe in you and your Pane di como!
PapAnin
Thank you!
Now I will take it out.
Kind of handsome!
Viki
PapAninand I am also among your fans!
I remember how I baked my first one ... Do you know how scary it was?
Good luck to you! And fear nothing!
PapAnin
Deep
Quote: PapAnin

Congratulations!
And the photo will be ???
PapAnin
uh ...

here!

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

uh ...
We wait....
PapAnin
Added above
Deep
Handsome!
Why in a square? What's the secret? Waffle towel or basket like that ???
Viki
PapAninAre you kidding? Is this the first one?
How good he is! And the crust ...
PapAnin
Quote: Deep

Handsome!
Why in a square?

So this is a map! Parallels, meridians ...

When I started bread, everyone was already asleep and there was no way to look for an "even" towel.
I got a waffle. And he sprinkled the excess with flour. When I turned it over on the "shovel", I wanted to sweep it off with my hand, but I was afraid.
PapAnin
Quote: Viki

Is this the first one?

Before that, I only baked a ciabata once.
Real bread first!
It turned out to be a little small and I don't know what is inside yet.
But, I know for sure, I will still bake this bread!
Deep
Quote: PapAnin

When I turned it over on the "shovel", I wanted to sweep it off with my hand, but I was afraid.
They did the right thing by being scared. It is advisable to sweep flour from distant bread only with a soft brush or brush.
Thanks for the report, beautiful bread
PapAnin
Yes, I did not expect it myself!
This is not a report yet tomorrow by lunchtime I'll get to my computer and arrange a debriefing.
There are questions and doubts about the correctness of the actions.
And now I'm going to sleep.
Thanks for the support!
Catwoman
Quote: PapAnin

uh ...

here!

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

Wow! So we must all the same be honored with this bread! Cool, Bravo!
Idol32
Quote: PapAnin

uh ...

here!

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

Gorgeous loaf! Keep it up!
Vilapo
Quote: Catwoman

Wow! So we must all the same be honored with this bread! Cool, Bravo!

Cat lady, it's high time, the bread is very tasty
Vilapo
PapAnin, what a fine fellow, beautiful bread, in the context I think it will be no worse
PapAnin
Here I am.
I am reporting.
This is my first real bread in the oven. The result exceeded all my expectations.
Saying: "The first pancake Comom "takes on a new meaning! Although, there are mistakes.
To make my next Como even better, I decided to make a detailed report, and it would not hurt to listen to comments. Maybe it will help someone besides me.

Did half of the norm. All gramules are strictly according to the recipe. Only I didn't have malt and I added dry kvass.
Now I will definitely buy malt and will also make this bread, because the bread is unrealistically tasty.
The dough was kneaded in HP, because the phrase "work with the dough until the gluten develops moderately" plunges me into despondency. I hope so far.
Well, in order:

Starter kneaded in the morning, he stood for 12 hours, with a tail.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

I loaded HP with everything I needed, the "Dough" mode. At first the kolobok was rather dense, but by the end of the batch it was completely unstuck and had to actively help it peel off the walls.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

At first I thought about doing the first proofing on the "Yogurt" mode, but then changed my mind, warmed up the oven, greased the bowl with butter, put the dough in there and in the oven for 1.5 hours.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

The dough has risen very strongly. It seems to me that the temperature in the oven was too high when I put the dough on the table, it was noticeably warm and its structure was very spongy.When trying to stretch the dough and tear off a piece from it, the dough was not pulled out in a single piece, but divided into many thin threads. It doesn't have to be like that?
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)

Then, adding a little flour, I began to form a ball. His desires and I did not coincide, but I won. He was afraid to pour a lot of flour, and he kept trying to cling to the table with the middle of the lower part. Next time I'll try with butter instead of flour.
I sprinkled flour on a towel. The flour turned out to be a bit too much, I later realized that. I put the workpiece in a bowl with the seam down and set it to stand a second time for 1 hour. It seems to me that the dough has not risen very much.
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)

At this time, he warmed up the oven. I turned the dough over on a "shovel" with parchment. It turned out that there was too much flour on the towel, but I was afraid to brush it off. On a sheet of parchment, I sent the dough into the oven, pre-splashed water into a heated frying pan at the bottom of the oven. Better to use a spray bottle. Opening the oven, I (I don't know why) put a towel on the glass and spilled water wonderfully. If there were no towels, there would be no glass. Baked on an inverted baking sheet. Now I dream of a stone even more.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

Exactly an hour later he pulled out his wonderful bread. He left it on a wire rack to cool under a towel until morning.
The bread turned out to be 23 cm in diameter and 6 cm high. But I forgot to weigh it.
It seems a little small to me. Cut it in the morning.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

I tried it. Super! Even before breakfast, I ate a piece of milk and realized that it was not in vain that I decided on this bread and did not sleep half the night.
I recommend to everyone! And I will do it myself!
Thanks to the author!

I got Italian bread with a Japanese bias.
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
So that is all.
I am ready to listen to comments.
Sorry, a little overloaded with photos.

Wiki
Overloaded nothing! But everything is clear. And it is described interestingly and with humor. The bread is very beautiful.
I am without advice and comments, because the experience itself is not rich. The author will probably comment on your post.

I got a lot higher, there is a photo in the subject. BUT - baked on a pallet.

And I suppose that the dough stopped at the first rise
Catwoman
PapAnin, thanks for the detailed master class!
PapAnin
Quote: WIKI

And I suppose that the dough stopped at the first rise

So I think so.
It will be necessary to be more careful with the proving temperature next time.
Thank you.

Quote: Catwoman

PapAnin, thanks for the detailed master class!

What a master class this is! This is bug fixing!
Thank you and the author.
14anna08
Georgy, thanks for the pictures! for people like me, inexperienced and afraid, will encourage to try to bake!
Vilapo
PapAnin and good in the context of bread,. Yesterday I also put a starter on this bread, I remembered that I had bought white malt, but I hadn’t made this bread with it yet (before that I did it with dark one), and I hadn’t baked it on the hearth yet. We must try it all. While the dough is breaking up, I will brag about the result later.
Catwoman
People! I only have dark malt, won't it?
PapAnin
Quote: 14anna08

people like me, inexperienced and afraid, will be encouraged to try to bake!

Try it. Good luck!
Right Idol32 said - this bread forgives a lot.
I did not expect what would happen at all.
Quote: Vilapo

While the dough is breaking up, I will brag about the result later

Good luck!
We will look forward to the result.
PapAnin
Quote: Catwoman

People! I only have dark malt, won't it?

I did it with kvass, dry. It turned out very tasty.
Someone in this thread has already done with the dark, then they could not tear it off from the loaf!
Wiki
I also did with dark, everything worked out fine. And the author wrote that you can not put anything at all.
Vilapo
Quote: Catwoman

People! I only have dark malt, won't it?
Everything will work out, at first I was on the dark and did it, I didn't have white
Catwoman
Quote: Vilapo

Everything will work out, at first I was on the dark and did it, I didn't have white
THANKS !!!!!
kisuri
Quote: Catwoman

People! I only have dark malt, won't it?
I did it without malt at all, the author wrote - optional. And there is no point in replacing dark malt, it has a completely different effect. Dark malt, as I understand it, is white after heat treatment, that is, there are no active substances in it, or they are completely different.It does, however, slightly affect the color and smell, and it may even be interesting: the bread is darker and the taste is slightly rye.
Catwoman
Quote: kisuri

I did it without malt at all, the author wrote - optional. And there is no point in replacing dark malt, it has a completely different effect. Dark malt, as I understand it, is white after heat treatment, that is, there are no active substances in it, or they are completely different. It does, however, slightly affect the color and smell, and it may even be interesting: the bread is darker and the taste is slightly rye.

Yeah, almost understood.
Tanyulya
Lenus, I made kvass, it's very tasty.
Vilapo
Girls and boys, look what I have done and wanted it would not work
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) .
She baked exactly according to the recipe, but bought the Russian Domashnyaya flour for baking homemade bread (manufacturer Starooskolsk bakery plant)
Cut and fooled from holes
kisuri
Vilapo
Quote: kisuri


Irisha and I are the same, baked on a hearth, clearly according to the instructions of Idol32
kisuri
Lenusya! You're just a great fellow! ... And every bread you have is better
Vilapo
Quote: kisuri

Lenusya! You're just a great fellow! ... And every bread you have is better

, it seems like I'm starting to be friends with Italian
Catwoman
Quote: Tanyulya

Lenus, I made kvass, it's very tasty.

Tan, thanks! I also want to try to get it off.
PapAnin
Quote: Vilapo

Cut and fooled from holes

Super!
Vilapo
Quote: PapAnin

Super!
Idol32
Quote: Vilapo

Girls and boys, look what I have done and wanted it would not work
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) .
She baked exactly according to the recipe, but bought the Russian Domashnyaya flour for baking homemade bread (manufacturer Starooskolsk bakery plant)
Cut and fooled from holes

It turned out to be a characteristic bread ... I don’t want to upset, but you can tell from the holes that there is a lot of yeast in the bread. Look - the "lid" of the bread almost came off, and this happens if you put too much yeast into the flour during kneading. I bought this flour at one time until I tried makfa, by the way, on the advice of Irina.

But everything else shows that the bread is very, very good! Well done!
Wiki
Now baked, but ... the bread was deformed when transferring from the board to the pallet
Before that, I put parchment paper for baking on the board and sprinkled it with corn flour. And this time I decided to "play tricks" and put Teflon, also sprinkled with flour, but literally in a minute the dough had time to stick. Why is it interesting?
Well, when she began to "shove" him, it crumpled. On the one hand, like a hump, on the other, a thin edge. It's a shame. So everything went well.
We urgently need to come up with something with a shovel.
Vilapo
Quote: Idol32

It turned out to be a characteristic bread ... I don’t want to upset, but you can tell from the holes that there is a lot of yeast in the bread. Look - the "lid" of the bread almost came off, and this happens if you put too much yeast into the flour during kneading. I bought this flour at one time until I tried makfa, by the way, on the advice of Irina.

But everything else shows that the bread is very, very good! Well done!
yeast is strictly according to the norm, the lid did not come off this hole is so big
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)
Here is a side view, and I bought MacFoo once, I didn't really like it, I didn't buy it again

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