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Pane Francese
Adapted from Michel Suas’ Advanced Bread and Pastry
Preparation info
- Makes
4
loaves - Difficulty
Medium
- Ready in
21 hr
Appears in
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<