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Pane Francese

Pane Francese — a community recipe on Potlikkr.

Ingredients

• 1.0 pkg Active Dry Yeast
• 0.25 cup Water Degrees F
• 3.0 cup All Purpose Flour Or More
• 1.0 tsp Sugar

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Method (preview)

1. 1

   Sprinkle yeast over warm water in a small bowl; stir briefly. Let stand until foamy ( about 5 minutes ).

2. 2

   To mix and knead with a food processor, combine 3 cups of the flour, sugar, and salt in container. With motor running, pour in yeast mixture and slowly add 1 cup of the cold water. Whirl, scraping sides of container occasionally, until combined ( if dough is dry or difficult to whirl, add more water, 1 to 2 teaspoon at a time ). Continue to whirl until dough is shiny, elastic, and slightly sticky ( 3 to 4 minutes; dough should be soft and wet and form a thin, transparent skin when stretched ). Sprinkle with about 2 tablespoons more flour; turn into a large greased bowl. Cover with plastic wrap. Let dough rise in a warm place until doubled ( 1 1/2 to 2 hours ) or in a refrigerator until next day. Sprinkle dough with about 2 tablespoons more flour and turn out onto a well-floured board. Cut in half. With floured hands, lightly pat each half into a 7-by 8-inch rectangle. Beginning at a short side, roll up dough, at each turn sealing rolled edge against unrolled portion with heel of hand. Turn loaves seam sides down on board. Gently lift each loaf and generously sprinkle flour beneath; lightly dust top with flour. Cover lightly and let rest for 30 minutes.