Pane Francese

Rev 0.34, last revised:  16-May-07

Pane Francese means "French bread" in Italian, but it's actually a bit flatter, and is reminiscent of the earthy breads made by the early Roman bakers.  The source of this bread is unclear, but rumor has it that it first surfaced on the Monterey Peninsula as a result of the heavily Italian population there trying to copy a description of San Francisco sourdough.  That could certainly explain it's Ciabatta like structure and flavor.

Pane Francese has a sturdy, crackly-crisp crust and moist interior filled with uneven holes that will make you feel like one of the most accomplished bakers in the world.

Time:    2 days to make

Type:    Lean rustic sourdough

Yield:    One oblong loaf

• 1/4 cup fresh, active sourdough starter
• 1-1/8 cups water
• 2 cups bread flour

• 1/4 cup water
• 1-1/4 cups bread flour
• 1-1/2 teaspoons salt (I prefer 2-tsp)

1. Make the "Biga" by whisking together the starter, water, and flour.  Put in warm place and allow to ferment for 8-12 hours at or as near to 85F as possible.

2. Mix together sponge and the rest of the dough ingredients.  Allow to double.

3. Scrape the dough onto a well floured work surface.  Knead a few times and pat into a 12-inch oval.  Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking.  Cover and let rest for at least 30 minutes.

4. [Insert S&F sequence if/as needed - roll round, pat flat, fold...]

5. Carefully pick up the loaf and place it on the baking sheet--I recommend that you use parchment under the loaf.  As you pick it up from both ends and carry it through the air, it will naturally stretch and extend slightly, which will create a flattish loaf about 14 inches long and 5 inches wide.  Dust the top with flour. Cover again and let rest 20 minutes.  Preheat the oven to 450F.  Line with a baking stone or tiles on the center rack, if desired.

6. Place the loaf directly on the oven rack or on the stone if using--do not slash or glaze the loaf.  Immediately reduce the oven temperature to 425F, and bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. 

7. When done remove to cooling rack and allow to cool completely before cutting.

NB:  This recipe is an adaptation of a recipe reported to be from "The Village Baker" written by Joe Ortiz.  However the recipe as I got it was written for a bread machine and used bakers yeast.  I hope that I've left the intent of Joe's excellent recipe intact, and have only removed the yeast and bread-machine.