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Pane francese is italian and means french bread. It is the Italian version of baguette. Having the look of a ciabatta, the crumb is similar to a baguette.<\/p>\n
It is a very tasty bread with a rustic look, that contains a small amount of whole wheat flour and such a minimal amount of yeast, that I really doubted that the dough would rise.\u00a0 But never underestimate these small creatures. The long fermentation period give them enough time to proliferate and the bread had a nice oven spring.<\/p>\n
Yield 8 loaves of \u00a0250g<\/p>\n
Poolish:<\/p>\n
Dough:<\/p>\n
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).<\/p>\n
The next mornig: Knead flour, 700g water and poolish\u00a0 untill it is homogeneus (aroung 1 min). Let rest for 1\/2 hour (Autolysis). In the meantime disolve the yeast in the remaing water.<\/p>\n
After Autolysis: Knead the dough for 5 min, now add the salt and the yeast-water in small portions. Wait untill one portions is complete incorporated before adding the next one.<\/p>\n
The dough is a little bit sticky now, but that is ok.<\/p>\n
Now place the dough in a good oiled container and ferment for 3 hours. Give the dough three folds during this time.<\/p>\n
Folding: Flour your countertop and\u00a0 put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial here. <\/a><\/p>\n After proofing flat the dough carefully to a square (around 3 cm thick), cover the surface with flour and cut it in 8 Strips. Strech each stripe to a length of 35 cm.<\/p>\n Proof \u00a0them for 45 min.<\/p>\n In the meantime heat baking stone in the oven to 250\u00b0C.<\/p>\n Bake the loaves on the hot stone for 25 min with steam, until the crust is golden brown.<\/p>\n <\/p>\n