Pane di Como makes a big white loaf, with a mild flavour and open crumb. The recipe (like most of the Italian breads in this section of the book) starts off with a yeasted biga (60% hydration) that is left to ferment overnight in the fridge. However, instead of this i just fed my stiff SD starter and left at RT overnight. All up you need 405g of 60% biga or SD preferment (I used 80g starter, 150g water and 250g AP flour - this gave me some left over to put back in the fridge).
The dough is VERY wet, so I opted to use Mr P my KitchenAid for the kneading.
Dough = 405g "biga", 400g water, 500 bread flour, 13g salt (+10g instant yeast if you follow the recipe). I kneaded all of this on Mr P for about 12 minutes. It turned out smooth, shiny and elastic, and I'm glad I didn't try kneading it by hand! I know it comes good after a while, but I just didn't fancy the slopping around of the porridge-like dough on the bench (yes . . . i've gone soft!)
I left the dough to ferment at RT. Folded at 1hr and 2hrs post knead. Then after about 3hrs fermenting (it had risen again to the top of the bowl) I shaped it into 2 rounds. The dough was soft and very billowy, so i was extra gentle with my shaping.
I should have baked it after 1hr proofing, but I got distracted and it had 1.5hrs before heading into the oven, which I think was slightly over done.
I baked them at 450F (230C) with steam for 30minutes. The crust was supposed to be a glossy red-brown, but my turned out a glossy golden brown - maybe they could have done with a bit longer?!
The crust was quite thin, the loaves soft and springy, and the bread delicately flavoured with a nice open crumb. if you like a nice soft, light loaf, then this one is for you :o)
K.
Happiness is making bread!!
Replies
Hello Karniecoops,
I look forward to your posts so much. You must have many willing friends and colleagues to help eat all this amazing produce. The crumb of this one looks very soft indeed - gorgeous bread.
Are you finding you need to allow longer for rising now that the tempertures are dropping? I can no longer rely on my summer timing for proofing. Even my starters have slowed down their doubling time.
All the best,
Peregrine
Thanks for your comments Peregrine. Always plenty of willing friends to take the bread off my hands!! And yes, fermenting/proofing times have stretched out, although I do look for slightly cozier spots around the house to place my dough - last weekend it was the sunny kitchen windowsill! But it does mean on fine nights the dough can sit outside instead of in the fridge :)