“Pan Francese” means “French Bread” in Italian. It's a lengthy, thin loaf that's the Italian form of a baguette. Daniel Leader includes a formula in Local Breads that they titles “Italian Baguettes” and states are known as “Stirato,” meaning “stretched” in Italian. Michel Suas' Advanced Bread and Pastry features a formula for “Pan Francese,” so we chose to make this bread throughout the Artisan II workshop at SFBI.
The variations between Leader's and Suas' formulas are relatively minor. Leader utilizes a biga at 60% hydration, and also the biga is 61% baker's number of the entire dough. Leader's dough hydration is 70%. Suas' hydration is 76% - a substantial difference. Suas utilizes a poolish (100% hydration), and also the poolish is 50% baker's number of the entire dough. Leader uses all AP flour, while Suas' formula uses 13.6% wheat grains flour, the remainder being AP. Leader's mixing instructions, as always for his high-hydration doughs, demand a rigorous mix (10-12 minutes as fast as possible 4). Suas specifies a brief mix but two or three folds during bulk fermentation. Their shaping instructions will also be considerably different: Regardless of mentioning that “Stirato” means “stretched,” Leader informs you to definitely shape the loaves as if you do baguettes. Suas has you just cut lengthy strips of dough and stretch these to shape.
Obviously, there's no finish to variations with breads. The Il Fornaio Baking Book. in the loaves of bread chain of the identical name, includes a recipe for “Sfilatino” that they call “Italian Baguettes.” Their own are created having a biga. They're formed as demi-baguettes, then extended to around 15 inches lengthy.
The “Pan Francese” I made adopted Suas' formula and method from ABP.
Prepare the poolish the night before mixing the dough.
Measure all of the Final dough ingredients in to the bowl. (I made use of a KitchenAid mixer.)
Mix using the paddle until ingredients are very well mixed – 1-2 minutes -then change to the hook and blend as fast as possible two or three for around a few minutes. You will see some gluten development, however the dough won't obvious the edges from the bowl. It will likely be just like a thickish, glutenous batter.
Transfer the dough for an oiled bowl and canopy tightly.
Ferment for several hrs with 2-3 stretch and folds on the well-floured board.
Ready your oven having a baking stone as well as your steaming apparatus of preference in position. Pre-heat the oven to 500F about half an hour prior to the finish of fermentation.
Transfer the dough to some well-floured board. De-gas the dough and stretch and pat it right into a rectangle 8 x one foot. Dust the very best with flour.
Utilizing a bench knife, divide the dough into 3 strips. Stretch these to about 15” lengthy and put them on the well-floured linen couch. (I guess parchment paper would serve.). Cover with linen or perhaps a towel.
Proof for 30-forty-five minutes.
Transfer the loaves to some peel after which towards the baking stone. Turn the oven lower to 460F and steam it.
Bake for 22-25 minutes.
Transfer the loaves to some cooling rack. Awesome not less than half an hour before slicing.
Francese mix section crumb
Francese longitudinal section crumb
The loaves were built with a thin, crisp crust that got soft because it cooled. The crumb was very open with a few chewiness. The taste from the wheat grains was present when sampled still slightly warm. I expect it to meld by tomorrow. The taste looked like ciabatta, unsurprisingly. The bread was nice like a chicken salad sandwich for supper.
The poolish constituted 50% from the final dough. That's a tremendous amount. So how exactly does it rival a dough in which the poolish comprises 30% of ultimate dough? I have not gone greater compared to standard 30%. Can you say there's an impact? Lovely searching exterior and crumb, David. For me personally that's the perfect quantity of flour around the crust. Sufficient allow it an old-fashioned look, but less the entire crust is included by using it. Really attractive. )
March 19, 2011 - 9:54am
Utilizing a greater percent pre-ferment leads to greater gluten development with less mixing. Generally, a brief mix needs a longer fermentation. This dough ferments for just 3 hrs. The greater percent of pre-fermented dough enables the shorter fermentation.
I am just speculating on Suas' rationale. Others might have ideas relating to this.
March 19, 2011 - 7:31am
Quite interesting comparison between Leader and Suas here. It will appear Suas is trying to become more authentic within this situation. The crumb certainly did not are afflicted by insufficient slashing made it happen? Excellent. I really like the even crust. Can you suggest becoming dry using the door available to contain the crisp longer?
March 19, 2011 - 9:58am
Really, I left the loaves around the stone using the oven off, door ajar for 7 minutes. But this can be a pretty wet bread, and also the crust was quite thin. I believe things i got was most likely typical with this bread. It's essentially a ciabatta having a different shape.
The dough was very extensible. This, and using steam, permitted great oven spring without bursting, so slashing wasn't needed.
