How to Make Rustic Pane Francese

Byamazingfoodstv


Julia and Bridget uncover the secrets to making the perfect Pane Francese at home.

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39 Comments

  13. I made this yesterday. First, this is a very wet dough. Around 77% hydration rate. When I went to mix the poolish with the flour in my stand mixer it was just a wet sloppy mess and didn't come up the dough hook at all. I think I added another 1/2 cup of bread flour just to get it to stiffen up to the point that the hook was kneeding the dough. I researched other recipes for Pane Francese and they are all similar. It might be my bread flour. I don't know. Once I got it kneaded, everything else went smoothly. Just a little sticking on the couche, but that's my fault. One thing I wish they did was give measurements in grams so I could weigh it like a real bread bakers. America's Test Kitchen likes to dumb things down for their audience but if you are taking on a recipe like this, please give us measurements for weighing.

  17. I have this recipe in the Test Kitchen book and came to Youtube because I can't ever get it to come out without adding at least an extra cup of flour. If I follow the recipe exactly, I end up with dough soup. I can't figure out how the dough firms up so we'll in the video.

  18. I learned about lava rocks from ATK quite a few years ago. They work beautifully! $5 from Amazon & a sturdy old pan dedicated to the rocks … mine lives on my oven floor all the time. I make different breads than this one, but even a simple yeast bread in a loaf pan rises better if there is steam in the oven.
    Bridget knows a lot more about making bread than Paul Hollywood, IMO. I His idea of putting yeast one one side of the bowl, & salt on the other, then mixing them together is ridiculous. I would add some stone ground flour and allow the dough to ferment overnight – this gives much more flavor and breaks up the work. Mix the dough on day 1, bake on day 2.

  21. I have tried this recipe twice now, and each time I have ended up with a gluey mess. It never comes together and never climbs the dough hook. I end up adding at least another cup of flour, if not two, and then I get some consistency, but it never has looked like yours. Don’t know what I am doing wrong. It does taste good, but I’m not sure why.

  29. It's probably safe to guess that the majority of this channel's viewers are located in the U.S. Still, I'd expect anyone motivated enough to try this recipe will have already been introduced to measuring by weight. Precision is essential in baking; measuring by volume (and with archaic measurements like U.S. Customary or Imperial) is both annoying and introduces the risk of imprecision. For those with a high enough pain threshold to have read this comment, I suggest that you seek out KAF's recipe for Stirato.

  33. And it's Vegan. That's always good to mention. Now, I'm going to attempt to twist this recipe, using my sourdough starter. "Connie's RAWsome Kitchen" got me started on fermented foods, including bread, and nut-based cheeses, which have changed my life.

  34. I don't like the comments which complain about the amount of time and effort it take to make this bread, as people who like to cook can actually enjoy all the steps. That said, I just watched this video for the third time, and I am about to grab my car keys and go buy a loaf. 'Cause I want it NOW!

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