Julia and Bridget uncover the secrets to making the perfect Pane Francese at home.
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Perfect 👍 bread 🥖 thank you girl
Amazing 🌷🌹🌾🌾🥀😋
🙋 💖💝 ❤🤍💚🦁 🌹🥀🌷 🌾🌾🌷
I just can’t stand Julia and her fake over the top reactions. What the hell is wrong with her?
Hi ladies❤️❤️❤️❤️❤️❤️. Would cooled browned butter work instead of the olive oil? Or maybe canola, corn or veg oil…
Recipe is useless without the measurements. It is not there on their website either. Shame.
Oooooorr…you pick one up at the bakery! Lovely video. Tks!
Can you please tell me the size of the wooden board and which brand it is?
I made this a few days ago. Turned out great. I skipped the lava rocks and just put water in pie pans. Also did not use a baking stone. I used a perforated metal form.
I have used a bath mat towel with very short fibers as a couche when making baguettes
Never will I ever, but fun to watch! I've resigned myself to the fact that I will never find a bread like that in AZ. (sigh).
A terrible recipe… so wet the dough is unmanageable.. can’t believe you ladies did this…ugh
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.
I would like to see the bread loaded onto the baking stone. That's a tricky part, and they don't even show it!
This is not a bread recipe for beginners. It is awesome, though. I've used it a few times now, and the bread turns out really nice. If you have experience with high hydration doughs, then I highly recommend it!
I hope to be able to make this soon! Looks so delicious!
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.
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.
Grazie! 💙🥖💙🥖💙
Thanks for the great techniques. And thanks for all the simple but really important questions being asked along the way.
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.
Calm down Julia @9:40 🤣😂😂🤣 I admit the loaves are pretty
Drooling. Need butter and jam. That is a masterpiece!!!
I stuck it out until the lava rocks. Just not gonna. 😁
I can not get receipts from google if somebody had please send for me thank you 🙏
love having the summary at the end
Man, if I were straight, and Bridget was single, I'd be chasing after her!
Excellent presentation skills both. Great recipe and method. And fantastic result! Well done
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.
i love them,
they are the sparkle of the show.
It takes some attention and time to bake this bread but the results are worthwhile that's for sure!
Thanks for the recipe.
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.
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!
Equipment I would need to buy and add to my kitchen to do this project – everything. Fun to watch, though.
Yum!!!!
In Brazil we got a "French bread" that is not French also. And had nothing to do with this one
Moisture on the backside, flour on the front-side. Sounds like my wedding night…then again, everyone loves a moist couche.
Omg! Who knew so many steps??? Bakers you have my deepest admiration! Too many steps for me.