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Lake Como Bread

  • Author: Artisan Bread Baking
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x


A rich bread with an open crumb and a light crust with a good crunch.


Units Scale


  • 110 grams bread flour
  • 70 grams water
  • 1/2 tsp dry yeast


  • Biga
  • 340 grams water
  • 65 grams whole wheat flour
  • 435 grams bread flour
  • 16 grams salt (2 tsp)


  1. The night before you plan to make this bread, mix the ingredients for the biga together and knead into a dough. Place in an oiled bowl and cover for the night.
  2. The next morning, combine the water and flours with the biga (I cut mine, with scissors, into small pieces) in a stand mixer. Mix, with the dough hook, for 2 minutes. Cover the dough and let rest for 25 minutes.
  3. Uncover and add salt - mix for 6 more minutes. Place in a lightly oiled bowl, cover, and let rise for 75 minutes.
  4. Uncover dough and fold it. Cover and let rise for 30 minutes.
  5. Uncover and cut dough into two pieces - let rest for 20 minutes before shaping dough into loaves, covering with a damp towel, and letting it rise for 90 minutes.
  6. Heat oven to 425 F, bake bread for 23-25 minutes or until it sounds hollow when you knock on the bottom. Cool on a bread rack until completely cool before packaging - it will soften up considerably


  • To make your own bread flour, use Smitten Kitchen's tip of replacing 1 Tbsp per cup of regular flour with gluten flour.
  • Using a stand mixer was the easiest way to make this bread, but you could do it by hand - just be prepared for a lot of kneading!