* Exported from MasterCook *
Pane Di Como Antico (Como Bread Of The Past)
Recipe By : The Italian Baker by Carol Field
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Biga -- (180 g)
1 1/2 c Water -- room temperature
1/2 c Whole wheat flour -- (65 g)
3 c All-purpose flour -- up to 3-3/4 c,
- (435 g)
2 ts Salt -- (10 g)
Corn meal
By Hand:
Cut the starter into small pieces in a large mixing bowl. Add all
but 1 to 2 tb of the water and mix until the starter is in fine
shreds and the liquid is chalky white. Stir in the whole wheat
flour and most of the all-purpose flour, 1 cup at a time. When the
dough is a fairly rough and shaggy mass, stir in the salt dissolved
in the remaining water. 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 work
surface, as well as to turn and lift the dough. After about
5 minutes of kneading, slam the dough down hard several times to
help develop the gluten. Continue kneading until the dough is
smooth, a total of 8 to 12 minutes. The dough should still be soft,
moist and sticky.
By Mixer:
Mix the starter and all but 1 to 2 tb water with the paddle in a
large mixer bowl. Mix in the flours and then the salt dissolved in
the remaining water. Change to the dough hook and knead at medium
speed until soft, moist, and sticky but obviously elastic, about
4 minutes. Finish kneading by hand on a lightly floured surface,
sprinkling with additional flour, until smooth but still soft.
By Food Processor:
Refrigerate the starter until cold. Process the starter and
1-1/2 cups cold water with the steel blade and remove to another
bowl. Change to the dough blade and process the flours and salt
with 2 or 3 pulses to sift. With the machine running, pour the
starter mixture through the fed tube as quickly as the flour can
absorb it. Process 30 to 45 seconds longer to knead. The dough will
be moist and sticky. Finish kneading by hand on a lightly floured
surface, sprinkling with additional flour, until the dough is
smooth but still soft.
First Rise:
Place the dough in a lightly oiled bowl, cover with plastic wrap,
and let rise until doubled, 1-1/2 to 2 hours. The dough is ready
when it has numberous bubbles and blisters under the skin.
Shaping and Second Rise:
Divide the dough in half on a lightly floured surface without
kneading it. Shape into 2 round loaves. Let them relax under a
cloth for 20 minutes. Line baking sheets or peels with parchment
paper and flour the paper generously. Roll each ball into a fat
cylinder and place seam side down on the paper. Dimple the loaves
all over with your fingertips or knuckles, as for focaccia, to keep
the dough from springing up. The dough should feel delicate but
extremely springy. Cover the loaves and let rise until doubled,
with many visible air bubbles, 1-1/4 to 1-1/2 hours.
Baking:
Thirty minutes before baking, heat the oven with a baking stone in
it to 425 degrees F. Sprinkle the baking stone with corn meal.
Carry the peel or baking sheet to the oven and very gently invert
the dough onto the stone.
Gently remove the parchment paper, peeling off very slowly.
Immediately reduce the heat to 400 degrees F and bake until golden,
35 to 40 minutes.
Cool on wire racks.
This dough can be made ahead and placed in the refrigerator for the
second rise; the flavor is better with the long cool development of
the yeast.
Serve this with stews and meats with rich sauces, with green
salads, fresh cheeses, sliced salami, and smoked meats.
Yield: 2 loaves
Typos courtesy of Sandy Gamble <
[email protected]>
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