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Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico) (page 7)

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Idol32
I tried a lot and settled on Awesome Note HD. You can keep a diary, diary, small recipe databases, for example, notes and much more.
Mandarinka
Quote: Idol32

I tried a lot and settled on Awesome Note HD. You can keep a diary, diary, small recipe databases, for example, notes and much more.

Thank you!
P.s. I put the dough on Breton, tomorrow I will bake
Mandarinka
And for some reason I thought that this is an application with bread recipes, the database of which is constantly updated ...
Mandarinka
Well, everything, I kneaded the starter, the process has begun
Mandarinka
Oh! I mixed it wrong ... I wanted a different recipe
Ohokhoyushki-hoho ... and these loaves of mine just won't fit! Maybe it's too late to divide the starter into 2 parts?
Idol32
Regular biga (without milk) is a universal thing. Although, in principle, this one can also be used in other bread.
Mandarinka
Quote: Idol32

Regular biga (without milk) is a universal thing. Although, in principle, this one can also be used in other bread.

I just messed up, wanted to put the one that should stand for 48 hours ... And this maximum is 12? And the time at which I started is not suitable ... Either I will have to bake tonight, or wait until the morning ... Will you stop? If I start kneading tomorrow at 11 am, it turns out that the biga will stand for 18 hours.
Idol32
Yes, I forgot that in this recipe the bigi fermentation is only 12 hours. It can stand up to 16 hours. What will happen to her further is unknown.
Mandarinka
Okay ... Let's see. Maybe tonight, or I'll risk holding it until 11. I will report on the results
Thank you!
Mandarinka
Here, take the job!
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Is there too much flour on top of me? Maybe you should have sprinkled less on a towel or shaken off before baking? But how, after all, the dough is so airy ...?
Well, if you're interested, here's a photo of the process ...
My biga stood for 17 hours, before I could not start kneading in any way ... and I still put in dark malt ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
My breadmaker can knead up to 1.5 kg of dough, there is a little more here ... But I still kneaded there. Probably 3 times for 15 minutes. Although I want to try it with my hands, but there is still no place for this, and the child is small, then he will hang on his feet, then he drags into the room by the hand to play ... I don’t understand if my dough? What do you think?
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
These are the baskets ... Probably a lot of flour? But I was afraid that the towels would stick to the dough ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
The dough is very pleasant, so soft ... It rose well!
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

Well, of course, the most stress was to shove it into the oven, after all, it's a bit too much ... But it's my own fault, I was going to bake another bread ... And about this one, I knew that I had to take half.
Yes, and I do not have a shovel, I had to throw in turns from two boards, they fit diagonally, but they were cramped ...

I can't wait until it cools down, I want to see the cut !!!!

Thank you for the interesting and tempting recipes that you always want to repeat.
fray Zayac
that's so beautiful!!
Mandarinka
Quote: fray Zayac

that's so beautiful!!

Thank you
Idol32
Good. Flour, in my opinion, is too much.
Mandarinka
Quote: Idol32

Good. Flour, in my opinion, is too much.

Thank you! By the way, the bread is very tasty, as my husband said "fucking"
Next time I'll try to be less reinsured (what a long word!)
Idol32
Mandarinka
Here is the promised cut photo. The holes are of course small, but very uniform
Although when the bread was molded, there were such huge bubbles, I thought there would be huge holes ... I think this is because there were 2 loaves, I lost a little time while I placed both of them on a baking sheet ...
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Idol32
Judging by the nature of the holes, I can say that I stopped a little. But this should not be reflected in taste.
Mandarinka
Quote: Idol32

Judging by the nature of the holes, I can say that I stopped a little.But this should not be reflected in taste.

It seemed to press with a finger, the dough quickly took shape back ...
To my shame, I apparently do not really understand the taste shades of bread, it seemed to me this and the Breton one tasted the same ...
But my husband felt the difference ...
MariS
This is not the first time I have baked your bread, but I don’t remember whether I thanked you for this wonderful bread ... Well, it’s not a sin for such a thing, and to say thank you a second time!

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

Overdid it a bit with flour ...
Idol32
Yes, the bread is good. That's for sure. And you made it great! A bit pale for my taste (I have been keeping bread in the oven longer lately), but it is clear that it is good. I really love Como with lightly salted fish in the form of a sandwich.
Catwoman
The pressed yeast died, I had to throw it away, can I replace it with dry yeast? And how much is needed, about 2 grams? Something flipped through the topic again and did not find an answer.
notglass
Lena, the ratio of fresh to dry yeast is about 3: 1
Catwoman
Quote: notglass

Lena, the ratio of fresh to dry yeast is about 3: 1

Anh, thanks! Do you think Sukhma will be suitable for dough, it's just that there is no way to buy pressed ones until the weekend?
notglass
Lena, to be honest, my pastries with dry ones turned out to be bad. Maybe I'm doing something wrong. But dry yeast is different. Some need to be activated in liquid, while others just add to flour.
The saf moment with a blue stripe is not diluted in water. They are for safe baking, while others are pre-activated.
Catwoman
Quote: notglass

Lena, to be honest, my pastries with dry ones turned out to be bad. Maybe I'm doing something wrong. But dry yeast is different. Some need to be activated in liquid, while others just add to flour.

Bliiiiin! Take a chance? As a last resort I will throw out the dough?
kotyuchok
The bread is delicious, I used to think that we are not bread-eaters, the store half can lie for a week, this one was eaten in two parishes with tea, currant jam and butter. The greatest praise, as for me, when my husband answered the question: what will you have bread with ?, replied "I will just eat without anything" a little photo
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)
Thank you
metel_007
Quote: Idol32

Yes, I forgot that in this recipe the bigi fermentation is only 12 hours. It can stand up to 16 hours. What will happen to her further is unknown.
HERE NOW AND WE FIND OUT ...
You will laugh, but my dough stood in the refrigerator for three days. It was a pity to throw it away, I decided to experiment. I added 100g to the starter. water and 100gr. flour (like fed the leaven), it was at 7 o'clock in the morning. And at 17 I came home from work, like a living thing, wanders, the smell is not sour. I kneaded the dough, everything fit perfectly. I baked 2 loaves, now they are cooling. Looks like everyone else, I will try tomorrow. But I hope for a good result.
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)
Scops owl
Idol32 Thank you, I liked the bread very much. One of the favorites of Good Health to the author for a recipe and a deep bow
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Idol32
Thank you for your health!
Lana-SM
Dear bakers! and what is this mysterious word: starter? do not throw your slippers just, I'm still new))
SvetaI
Lana-SM, something no one answers you, apparently they haven't looked here for a long time. I accidentally wandered here, I really liked the recipe, I plan to bake it.
In this recipe, a liquid dough is called a starter.
But this term is often used by bakers who work with leavens. They call the starter a piece of starter that is kept in the refrigerator. When they are going to bake bread, the starter is fed. An active starter culture is obtained, which is used for baking. A small piece is left from the active starter - the future starter, which is again put in the refrigerator until the next baking.
In short, so. Of course, there are a lot of nuances, if you are interested - go to the topic of starter cultures.
Idol32
Starter (in this recipe), aka dough, old (sour) dough, biga - all this is the name of a pre-fermented dough that is used to improve bread while maintaining overall (short) cooking times.

I hope I haven't completely confused you.
SvetaI
Dear Idol32, thank you for the amazing bread!
I came across this recipe quite by accident, I miss the use of white malt, I was looking for recipes with his participation and came to this topic. I am fond of baking not so long ago, only about one and a half years.I love "simple" breads, where the composition contains only water, flour, salt and yeast, and I always admire the variety of tastes and aromas that are obtained from these ingredients.
This bread is one of the tastiest I've ever baked. And beautiful
SvetaI
Here's a photo, I'm showing off
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)
Wonderful Italian crust, large-porous aromatic crumb.
I made half portions, the starter wandered for 11 hours. Kneaded in a bread maker for 20 minutes, it turned out to be a bun, soft and sticky, but quite specific, not at all "pancake dough", as some wrote in their reviews. Probably the flour is drier in winter.
After kneading, I still put the dough on the table, oiled and it became generally completely manageable.
Then everything is according to your recipe, baking on a stone with steam, readiness according to the temperature probe.
Of course, I did not have Italian flour, water and sun, but domestic flour, filtered tap water and a dull winter day worked to the maximum.
I baked it for dinner, there was a quarter left before supper, it had an indescribable smell.
Bravo, Italians, bravo Idol32!
Newbie
Quote: Idol32
3. Put the dough on the table and work with it until the gluten develops moderately.
please tell me, is a moderate gluten development? I made bread on dough (in KhP), so when kneading, my dough was stretched with long threads (I help with a spatula). I thought that something was wrong. Or so? (I did dough for the first time)
Idol32
It's all about feelings. It is necessary to check by stretching a piece of dough with both hands (was a burst ball stretched in childhood?). If you get a wide film between the hands, then that's it, it's time to round off the batch. This test is called a "window" - the film between the hands should, in theory, resemble it.

Good luck!
Yarik
Less than two years later))) and I finally baked it. While it cools, but the smell is breathtaking
Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
Anna73
Delicious! Simply amazingly delicious! No cake needed.
Thank you very much from all our family for such a great recipe!
Anna73
I have one more thanks! Just a masterpiece, not a recipe!
OxanaSh
My blessing! I bake often, I like these folds on the dough. Well, the taste is rich, bready, rustic!

Bread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)
OxanaSh
Idol32, Well, how do I like this bread, today with borscht

I usually bake 0.7 from the recipe, add 1 tsp. kvass wort.
Today I baked from Nordic flour, I like Italian bread from it. Usually from Makfa.

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)
Anchovy
I got thisBread Como (Pane di Como) in the oven (not to be confused with Pane di Come Antico)

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