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Pane Di Como Antico (Como Bread Of The Past)

A home-style Pane Di Como Antico (Como Bread Of The Past) made with Water At Room Temperature, Whole Wheat Flour, All Purpose Flour To C, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 3 cup
• 2 tsp

Method (preview)

1. 1

   Cut the starter into small pieces in a large mixing bowl. Add all but 1 to 2

2. 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 flo ur, 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, sprinkli ng with up to 1/2 cup additional flour and using the dough scraper to scrape u p the fine film of dough that will accumulate on the sork surface, as well as to turn and lift the dough.

6. 6

   After a bout 5 minutes of kneading, slam the dough down hard several times to help dev elop 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 la rge 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 w ater 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 moi st and sticky.

17. 17

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