Pane Di Como Antico(Como Bread Of The Past)

* Exported from MasterCook *

Pane Di Como Antico (Como Bread Of The Past)

Recipe By :
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 -- At Room Temperature
1/2 C Whole Wheat Flour -- (65 Grams)
3 C All-Purpose Flour -- To 3 3/4 C,
-- Unbleached, (435 G)
2 teaspoons Salt -- (10 G)
Cornmeal


Yield: 2 loaves

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 fime shreads and the liquid
is chalky white. Stir in the whole wheat flour and most of the all-purpose flo
ur, 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, 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. After a
bout 5 minutes of kneading, slam the dough down hard several times to help dev
elop 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 Tbsp. of the water with the paddle in a la
rge 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 kneadi
ng by hand on a lightly floured surface, sprinkling with additional flour, unti
l smooth but still soft.
By Food Processor:
===============
Refrigerate the starter until cold. Process the starter and 1 1/2 cups cold w
ater 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 moi
st and sticky. Finish kneading by hand on a
lightly floured surface, sprinkling with additional flour, until the dough i
s smooth but still soft.
First Rise:
========
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let ris
e until doubled, 1 1/2 to 2 hours. The dough is ready when it has numberous bub
bles and blisters under the skin.
Shaping and Second Rise:
=====================
Divide the dough in half on a lightly floured surface without kneading it. S
hape into 2 round loaves. Let them relax under a cloth for 20 minutes. Line ba
king sheets or peels with parchment paper and flour the paper
generously. Roll each ball into a fat cylinder and place seam side down on t
he 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 extreme.ly 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 cornmeal. 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 redu
ce 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 c
heeses, sliced salami, and smoked meats.
From the book - The Italian Baker by Carol Field

Typos courtesy of Sandy Gamble <scg@indirect.com>


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