Sourdough Pane de Como
The sourdough Pane de Como from the Italian bread projectwas a great success. Light, flavourful crumb and thin, delicate, crispy crust. Because of the addition of malt syrup it has no “sour” flavour at all from the sourdough and has risen and baked with a lovely, even distribution of tiny holes and would, thus, make nice sandwiches if that is what you wanted to do with it.
Servings:0
Ingredients
Day 1
- 20 g Rye sourdough
- 1 tsp Malt syrup
- 1/3 cup Warm water 80 grams
- 2/3 cups Warm milk 160 grams
- 135 g White wheat flour I used whole wheat strong bread flour – all I had
Mix, cover, and let sit overnight
Day 2
- 500 g Warm water
- 860 g White wheat flour As above
- 1 T (15 grams) Salt
Instructions
- Mix the refreshed sourdough and the water until it is thoroughly blended. Add the flour and the salt and knead for 10 minutes. It should be sticky and elastic.
- Put in a well oiled bowl and let it rest for 90 minutes
- Don’t punch them down. Pull gently out of the bowl, divide into two equal pieces and give them a little stretch and fold, and then then shape them into loaves, put them in the form of your choice (tin, basket, bowl) and let them rest for 60 minutes or so. Do the “probe” test for proofing and try to make sure they don’t over rise.
- Next up: Pane de Como Antico o Pane Francese. I have saved some of the Pane de Como dough for the Biga needed to make this “Como Bread of the Past, Known Today as French Bread”. Watch this space.
- Bake in a pre-heated oven at 200 C or 400 F for 50 minutes.