* Exported from MasterCook *
The Italian Baker's Pane di Como
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Italian
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter
1 teaspoon active dry yeast -- (0.1 oz / 3 g)
1 teaspoon malt syrup -- (0.2 oz / 6 g) or powder
1/3 cup warm water -- (2.8 oz / 80 g)
2/3 cup milk -- (5.7 oz / 163 g) at room temperature
1 cup all-purpose flour -- minus 1 tablespoon
(4.7 oz / 135 g), unbleached
Dough
2 cups water -- (16.8 oz / 480 g) at room temperature
6 1/4 Cups all-purpose flour -- About 6 1/4 cups (1 lb
14 oz / 860 g), unbleached
1 tablespoon salt -- (0.5 oz / 15 g)
Cornmeal
Starter: Stir the yeast and malt, if you are using the syrup, into
the water; let stand until foamy, about 10 minutes. Stir in the milk
and beat in the flour and malt powder, if you are using it, with a
rubber spatula or wooden spoon, about 100 strokes or until smooth.
Cover with plastic wrap and let stand until bubbly, at least 4 hours
but preferably overnight.
By Hand: Add the water to the starter; mix and squeeze it between
your fingers until the starter is fairly well broken up. Mix the
flour and salt together and add it, 2 cups at a time, into the
starter mixer, stirring after each addition. When the dough is too
stiff to mix with a wooden spoon, just plunge in with your hands. Mix
until well blended, 4 to 5 minutes. Knead on a well-floured surface
until elastic but still moist and tacky. Once it has come together
nicely, slap it down vigorously on the work surface to develop the gluten.
By Mixer: Mix the starter and the water with the paddle until the
starter is well broken up. Add the flour and salt and mix for 2 to 3
minutes at low speed. The dough will be smooth but won't pull away
from the sides of the bowl. Change to the dough hook and knead at
medium speed, scraping down the sides of the bowl as necessary, until
the dough is elastic but still slightly sticky, 3 to 4 minutes.
Finish kneading by hand on a floured work surface.
By Processor: Refrigerate the starter until cold. Unless you have a
large processor, make the dough in two batches. Place the flour and
salt in a food processor fitted with the dough blade and process with
several pulses to sift. Place the starter on top of the flour
mixture. With the machine running, pour the 2 cups of cold water
through the feed tube and process until the dough comes together and
gathers in a small ball. Process 30 to 45 seconds longer to knead.
Finish kneading on a well-floured surface with well-floured hands.
The dough will be sticky and moist.
First Rise: Place the dough in a well-oiled bowl, cover tightly with
plastic wrap, and let rise until doubled, about 1 1/2 hours. The
dough is ready when it is very bubbly and blistered.
Shaping and Second Rise: Cut the dough in half on a floured surface
and shape it into two round loaves. Place in oiled and floured 8-inch
round bannetons or in baskets lined with generously floured kitchen
towels. Cover with towels and let rise until fully doubled and risen
to the tops of the bannetons, about 1 hour.
Baking: Thirty minutes before baking, preheat the oven with a baking
stone in it to 400F. Just before baking, sprinkle the stone with
cornmeal. Very carefully invert the loaves onto the stone and bake
until the loaf sounds hollow when the bottom is tapped, about 1 hour.
Cool on racks.
S(Internet Address):
"http://www.seriouseats.com/recipes/2012/02/the-italian-bakers-pane-di-como-bread-recipe.html";
Yield:
"2 loaves"
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PerServing (excluding unknown items): 286 Calories; 1g Fat (3.9%
calories from fat); 8g Protein; 59g Carbohydrate; 2g Dietary Fiber;
2mg Cholesterol; 543mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.