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

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Appears in America's Test Kitchen TV

Desserts or Baked Goods

Italian

Breads

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

SERVESMakes 2 loaves

TIME1¾ hours, plus 9½ hours resting and 3 hours cooling

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WHY THIS RECIPE WORKS

The Italian cousin to the baguette, pane francese (which means “French bread”) is a long loaf with a moist and open crumb. Pane francese has a crisp yet forgiving exterior, and it’s slightly flatter in shape than a baguette. It’s nice for s...

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