Pane de como

Jeremy's picture
Jeremy

Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or the lady of the house goes nuts with all the dough I make!

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0505.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0504.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0507.jpg[/img]

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Jeremy's picture
Jeremy 2006 May 1

As requested a crumb photo of pane de Como!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0509.jpg[/img]

northwestsourdough's picture
northwestsourdough 2006 May 1

What do you mean by 100% leaven? Do you mean 100% of the starter used was a lower hydration leaven or do you mean you made the bread out of all leaven like a 100% biga? I wish you had posted a pic of the inside! Wonderful bread!
TEresa

Jeremy's picture
Jeremy 2006 May 1

I meant my starter(leaven is an equal 100% flour water, didn't cut into it yet waiting for lunch or dinner!

Cheers,
Jeremy

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