Pane Francese

Name: Pane Francese
Yield: Makes 2 loaves
Cuisine: Italian
Ingredients: ⅔ cup (3⅔ ounces/104 grams), bread flour; ½ cup (4 ounces/113 grams), water, room temperature; ⅛ teaspoon, instant or rapid-rise yeast; 2⅔ cups (14⅔ ounces/416 grams), bread flour; 1½ teaspoons, instant or rapid-rise yeast; 1¼ cups (10 ounces/283 grams), water, room temperature; 1 tablespoon, extra-virgin olive oil; 2¼ teaspoon, salt

Desserts or Baked Goods
Italian
Breads

Appears in America's Test Kitchen TV

The Italian cousin to the baguette, pane francese deserves its time in the spotlight.

SERVES Makes 2 loaves

TIME 1¾ hours, plus 9½ hours resting and 3 hours cooling

Why This Recipe Works

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