Pane Francese

Adapted from Michel Suas’ Advanced Bread and Pastry

Preparation info
  • Makes

    4

    loaves
    • Difficulty

      Medium

    • Ready in

      21 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Ingredients

Ingredient Amount Baker’s Percentage
For the poolish:    
Bread

Method

Prepare the mise en place for the poolish.

To make the poolish, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 14 to 16 hours.

When ready to make the final dough, prepare the mise en place<