The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane di Como

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Juergen Krauss's picture
Juergen Krauss

Over a year ago I received my copy of Carol Field's "The Italian Baker". 

Until today I only used the recipes for Pugliese and the Chocolate And Milk Bread, both being among our favourite breads.

I wanted to explore this great book more in depth for a while, and took y first step today - making the white Pane Di Como, and the 50% rye Pane Nero Di Bolzano.

Both came out very nice, the Pane Nero with an amazing and surprising note of almond.

Both are highly recommended.

Here some photos:

Here the crumb (along with two breads baked earlier):

Pane Nero and Pane Di Como are in the middle; the left slices are from a Whole-Wheat Levain (from Hamelman's "Bread"), the slices to the right are from my Russian Rye.

Cheers,

Juergen

 

 

hansjoakim's picture
hansjoakim

Here are some of my recent bakes: First off is Pane di Como from Daniel Leader's "Local Breads". This is basically a simple white loaf leavened with a biga. It's pretty wet and tricky to work with, and came across as a wicked hybrid of a plain country bread and a ciabatta dough. It's really wet according to my bread standards (73%), but I think it turned out alright. It turned into a flat, wet disc during the final proof, but the oven spring was nothing short of impressive. An interesting bread to bake, but I think I prefer Hamelman's country bread to this one.


Dan Leader's Pane di Como


Leader's Pane di Como


 


Next is another batch of Suas' NY rye. Thanks again for posting the recipe, Howard; as you said, this is a keeper. Great taste, awesome caraway scent, and a joy to bake.


Suas' NY style rye


Suas' NY style rye


 


The caraway rye is a brilliant companion to gravlaks!


NY rye with gravlaks


Suas' NY style rye and gravlaks


 


Lastly, here's my version of Eric and Mark's kalamata olive and cheese loaf. I made this with a pâte fermentée, and added feta cheese to the dough. There's roughly 10% rye flour in the dough.


Kalamata olive and feta cheese loaves


Kalamata olive and feta cheese loaves


The loaves were really tasty, but I'll cut back a little bit on the salt next time. I only added 1.5% salt to the overall dough recipe, but the olives were pretty salty as well. Great tasting bread, nevertheless. Thanks for the recipe Eric and Mark :-)


Kalamata olive and feta cheese loaves


Kalamata olive and feta cheese loaf with pasta

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