Como bread of the past, or French bread (Pane di Como antico o pane Francese) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • cornmeal
  • whole wheat flour
  • active dry yeast
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 29, 2018

    The flavor was really good on this but the crumb was very dense. I suspect that it didn't rise quite enough for the second rise. There's virtually no oven spring. Basically, the recipe just didn't work for me.

  • veronicafrance on June 08, 2017

    Not a "wow" bread, but the results were very good, as are almost all recipes in this book so far. An even crumb, light crust, and lovely chewy texture. The small amount of wholewheat gives it a pale beige colour. Notes: the first rise took much longer than specified, about 4 hours -- maybe because my biga was a few days old (there's no yeast in the recipe other than what's in the biga). I then did the second rise overnight in the fridge as it was too late to do otherwise; it was a little overproved when I put it in the oven. Also, after previous experiences with this book, I used my standard sourdough method of proving in bannetons and baking in cast-iron casseroles. I didn't slash the loaves but think they might have looked better if I had.

  • Zosia on October 25, 2014

    Flavour and crumb were good but there were no directions to slash the baguettes....I didn't and they split during baking. Crust development was fine but the loaves were a little pale; I'll bake them at a higher temperature next time.

  • emiliang on August 04, 2013

    Notes to myself: include an autolyze period; also, incorporate 2-3 stretch-and-folds into the first couple of hours of fermentation. Even better after an additional 12 hours in the fridge. When ready to bake: shape it, proof it and let it return to room temperature (about 2-2:30 hours) before scoring and placing it in the oven.

  • emiliang on July 28, 2013

    Really great flavor, especially for a non-sourdough bread, but the raising times are much longer than specified in the recipe. The first fermentation took about 12 hours at 75 degrees. For that reason, though, this is probably the tastiest commercial yeast-based bread I've ever made.

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