Italian French bread (Pane francese or Pane di Como)

Category: Yeast bread
Kitchen: italian
Italian French bread (Pane francese or Pane di Como)

Ingredients

Opara (biga)
Wheat flour, premium 103 g
Room temperature water 103 g
Dry yeast (Saf-moment) 1 \ 8h. l. (0.3 g)
Dough:
Opara all
Wheat flour, premium 336 g
Whole grain wheat flour 67 g
Water 284 g
Dry yeast (Saf-moment) 1 \ 4h l. (0.7 g)
Salt 7 g

Cooking method

  • For dough, mix all the ingredients and leave for 12-16 hours at room temperature.
  • For the dough, mix all the ingredients and knead the soft, sticky dough for 6-8 minutes in the combi. I kneaded in Thermomix, Spikelet mode.
  • Lubricate your hands with oil. Fold the dough in an envelope, place in a container, cover the greased container and leave for 3 hours, while folding it 2 times with an interval of 1 hour. It is convenient to do this directly in the container without taking out the dough.
  • Put the dough on the table, sprinkled with flour, round and leave for 15 minutes.
  • Then divide the dough into 2 parts and stretch gently, shape the baguettes, cover and leave for 30 minutes.
  • Heat the oven together with the stone to 230C convection or ordinary 250C.
  • Transfer the baguettes to the stone and steam bake for about 25 minutes. the exact time depends on your oven.
  • The hardest part is to wait until it cools down to make the cut. One baguette was torn right hot.))
  • Italian French bread (Pane francese or Pane di Como)
  • Italian French bread (Pane francese or Pane di Como)
  • For a long time I have not baked bread in the oven ... for a year, probably ... and then I would probably take time off if the fireclay stove had not broken off completely by accident (Anya, thanks). It was interesting to try it out, and this recipe has been printed for two years already. In general, it turned out very fragrant, crunchy and airy at the same time.

Note

Recipe source 🔗

Kras-Vlas
Noble bars, Ksyusha! The crumb is incomparable - hole to hole! It's so good that you have a fireclay plate
Omela
Olya, thank you !!!

Quote: Kras-Vlas
It's so good that you have a fireclay plate
Yeah .. if you don't want to, you'll bake!
Albina
Ksyusha, wonderful baguettes
Omela
Albina, Thank you!
NataliARH
Thanks for the pretty baguettes! Congratulations on the stove, we are waiting for new recipes
Omela
NataliARH, Thank you!
Nnatali_D
Oksana, I brought you my thanks for the delicious bread!
Italian French bread (Pane francese or Pane di Como)


Posted Saturday 18 Feb 2017 12:19 PM

My oven really doesn't wow, but I blissed out for 2 days. Thanks again!
Italian French bread (Pane francese or Pane di Como)
Omela
Nnatali_D, Natasha, what a beauty! Gorgeous bread turned out !!

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