Opa's Francesi

Rev 1.67, last revised:  21-Oct-06

This is my version of a bread by that name from the Golden Sheaf Bakery in Soquel.  It has a sturdy, chewy yet relatively thin crust and moist interior filled with uneven holes.  Make this bread and you'll feel that you're one of the most accomplished bread bakers on the planet!

Rumor has it that it first surfaced on the Monterey Peninsula as a result of the mostly Italian bakers living there, trying to copy a description of San Francisco sourdough as it was being baked in the mid-1800's.  If nothing else, that could certainly explain it's Ciabatta like structure, handling (S&F), and flavor.  This recipe makes one lean, medium, oblong loaf.

Sponge (Biga) - started the night before:

Make the sponge by whisking together the starter, water, and flour.  Put in warm place and allow to ferment for 8-10 hours at or as near to 85F (29C) as possible.

Dough - the next morning:

  1. Combine and mix together all the dry ingredients with a whisk.  Add the sponge and continue to mix until all the dry material is well incorporated and the liquids are absorbed.

I bake into a COLD OVEN.  Let the final rise occur in the oven for 2-5 hours.  Turn it ON and bake at 450F (~232C) for 30 to 35 minutes, or until the surface of the loaf is a deep, scruffy brown.  Allow to cool completely before cutting.  Allow to "sit out" for at least 24-hours before wrapping or bagging.
  1. Scrape the dough onto a well floured work surface.  Knead a few times and pat into a 12-inch oval, oblong-rectangular loaf.  Dust your hands and the work surface lightly with a bit of flour to prevent sticking.
  2. Use either the Stretch & Fold, Flatten & Fold, or any other NoKnead technique to fold and rest the dough at least 6 times.  Or, if you're a hard case and simply *must* use a mixer, do that...

  3. After the last S&F, pick up the loaf and place it on the baking sheet--I use Silpat.  If you don't, I recommend that you use parchment under the loaf.  As you pick it up from both ends and carry it. 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.  Put into cold oven and let it double (or a bit more), for 1-3 hours or so.

  4. Somewhat out of necessity and now by convention, I always use a COLD OVEN (those that can't abide that, should adjust the instructions to accommodate their preferred method--usually, with pre-heat, reduce the baking time by 5 min. or so).  Place the loaf directly on the oven rack.  It is not necessary to slash, glaze, or steam the loaf; but you are welcome to do so if you wish.  Allow loaf to do the final rise.

  5. Turn the oven ON and bake at 450F (~232C) for 30 to 35 minutes, or until the surface of the loaf is a deep, scruffy brown and sounds hollow when tapped with a finger.

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

This bread is a pleasure to cut and eat.  We like it best dipped in Olive Oil or smeared with Cambozola, pâté, or brie...and accompanied by a hearty red wine, such as a "Bobbi Davi" (Robert Mondavi) Cab or Wildwood Canyon Zinfandel.