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Pane Di Como Antico (Como Bread Of The Past)

Pane Di Como Antico (Como Bread Of The Past) comes together with Biga, Water, Whole Wheat Flour, All Purpose Flour Unbleached, and Salt Cornmeal. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 1 1/2 cup
• 1/2 cup
• 3 cup
• 2 tsp
• By Hand

Method (preview)

1. 1

   Cut the starter into small pieces in a large mixing bowl.

2. 2

   Add all but 1 to 2 Tb. of the water and mix until the starter is in fime shreads and the liquid is chalky white.

3. 3

   Stir in the whole wheat flour and most of the all-purpose flour, 1 cup at a time.

4. 4

   When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water.

5. 5

   Knead on a floured surface, sprinkling with up to 1/2 cup additional flour and using the dough scraper to scrape up the fine film of dough that will accumulate on the sork surface, as well as to turn and lift the dough.

6. 6

   After about 5 minutes of kneading, slam the dough down hard several times to help develop the gluten.

7. 7

   Continue kneading until the dough is smooth, a total of 8 to 12 minutes.

8. 8

   The dough should still be soft, moist and sticky.

9. 9

   Mix the starter and all but 1 to 2 Tbsp. of the water with the paddle in a large mixer bowl.

10. 10

    Mix in the flours and then the salt dissolved in the remaining water.

11. 11

    Change to the dough hook and knead at medium speed until soft, moist, and sticky but obviously elastic, about 4 minutes.

12. 12

    Refrigerate the starter until cold.

13. 13

    Process the starter and 1 1/2 cups cold water with the steel blade and remove to another bowl.

14. 14

    With the machine running, pour the starter mixture through the fed tube as quickly as the flour can absorb it.

15. 15

    Process 30 to 45 seconds longer to knead.

16. 16

    The dough will be moist and sticky.

17. 17

    Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours.

18. 18

    Divide the dough in half on a lightly floured surface without kneading it.

19. 19

    Shape into 2 round loaves.

20. 20

    Let them relax under a cloth for 20 minutes.

21. 21

    Roll each ball into a fat cylinder and place seam side down on the paper.

22. 22

    The dough should feel delicate but extreme.ly springy.

23. 23

    Cover the loaves and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours.

24. 24

    Thirty minutes before baking, heat the oven with a baking stone in it to 425 degrees F. Sprinkle the baking stone with cornmeal.

25. 25

    Gently remove the parchment paper, peeling off very slowly.

26. 26

    Immediately reduce the heat to 400 degrees F. and bake until golden, 35 to 40 minutes.

27. 27

    Cool on wire racks.

28. 28

    Serve this with stews and meats with rich sauces, with green salads, fresh cheeses, sliced salami, and smoked meats.