Pane Francese

MACRINA BAKERY PANE FRANCESE I first had a version of this bread at the San you’ll make a biga starter—which is, in fact, Francisco Baking Institute and I loved its the more traditional method. Take a few airy, slightly sour interior, irregular crumb, minutes to make the biga the evening before and lovely thin, flour-streaked caramel- you wish to make the bread—it adds so much brown crust. The baguette-like size makes it complexity of flavor to the finished loaf perfect for small sandwiches or crostini. you won't mid this extra step. I have slightly adapted this recipe adding more flour to At Macrina, we make this loaf with a make it easier to work with as a wet dough. natural starter that uses Hightower Cellars’ cabernet sauvignon grapes. For this version, - Leslie Mackie DIRECTIONS: Make the biga starter the night before you Let it rise at room temperature until it has wish to make the bread. Pour the water almost doubled in size, about 2 hours. into a medium bowl, sprinkle the yeast on MAKES 2 LOAVES top, and whisk to dissolve. Gradually add Do a baker's turn and cover with plastic wrap. the flours and whisk for about 3 minutes to Let the dough rise at room temperature for INGREDIENTS: break up any lumps and begin developing another 2 hours. the gluten. Cover with plastic wrap and let After it has risen, invert the bowl onto a well- FOR THE BIGA STARTER sit at room temperature for a minimum of floured work surface and gently pull out the 10 hours. If you wish to hold the biga starter 1 cup filtered water, at room temperature dough. Shape it into an 8" x 12" rectangle, then longer than 24 hours, refrigerate it to slow (about 65˚F) halve it lengthwise, creating two loaves. One down the fermentation. It will keep for up to of this loaf’s characteristics is the irregular 1 teaspoon active dry yeast four days in the refrigerator but will develop hole structure in its interior so don’t over- more of a sour taste as the fermentation 1/2 cup (2.25 ounces) unbleached all- manipulate the dough. Your goal is to have continues. This adds to the biga’s acidity, purpose flour a fairly consistent thickness so it will bake which in turn lessens its leavening power. evenly but keep the air pockets intact. Place 1/2 cup (2.25 ounces) stone-ground whole Therefore, for best results, use the starter the loaves on the prepared towel, spacing wheat flour within two days of making it. two inches apart. Pull the towel up in the middle to form a wall between the loaves. FOR THE DOUGH When you are ready to prepare the dough, Leave them to rise uncovered for another Canola oil, for coating your work bowl lightly coat a medium bowl with canola oil. Line a rimmed baking sheet with a clean 30 minutes. 1-1/2 cups lukewarm filtered water (about cotton flour sack or towel and sprinkle it About 20 minutes before baking, place a 80˚F) heavily with flour. Fill a spray bottle with baking stone on the center rack of your oven water and set aside. 1/4 teaspoon active dry yeast and preheat to 450˚F. Using a rubber spatula, scoop the biga into 2 teaspoons amber agave syrup Sprinkle your baker’s peel with cornmeal. the bowl of a stand mixer fitted with a dough Using both hands, flip the loaves over so the 4-1/2 cups (20 ounces) unbleached all- hook. Add the water, yeast, and agave syrup floured sides are facing up. Place them on purpose flour (plus extra for flouring your and mix on low for 1 minute. Gradually the baker’s peel and load onto the baking work surfaces) add the flour and salt. When all flour has stone, spacing 2 inches apart. Using the been incorporated, increase the speed to 2-1/4 teaspoons kosher salt spray bottle, heavily mist the inside of the medium and mix for 12 minutes. Toward oven with water. The steam will help the Cornmeal, for sprinkling your baker’s peel the end of the mixing time, you’ll hear the loaves expand to their fullest before the dough slapping against the side of the bowl. crust sets. Mist twice more during the first SPECIAL TOOLS This is an indication that the dough is the 10 minutes of baking. Bake for 30 minutes, right consistency. With floured fingers, pull Stand mixer with dough hook or until the loaves are deep golden brown a large piece of dough away from the mass. and sound hollow when tapped on the Baking stone It should stretch about 3 inches without bottom. Cool on a wire rack for 20 minutes tearing and feel a bit like a rubber band. If Baker's peel before serving. The loaves can be stored at it tears, mix for another 1-3 minutes. Using a room temperature for up to 3 days wrapped rubber spatula, transfer the dough into the in plastic. prepared bowl and cover with plastic wrap. © 2015 Macrina Bakery.

Load more