Pane francese
| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Biga | |||
| Bread flour | 8 | 15.5 | 4 kg |
| Water | 4 | 13.6 | 2.2 kg |
| Yeast | 1.4 | 40 g | |
| Total appr. wt. | 13 | 14.5 | 6.24 kg |
| Method: Place all ingredients in the bowl of a spiral mixer, and mix on low speed until the ingredients are combined, about four minutes. You also can use a planetary mixer fitted with a dough hook. The mixing time may be slightly longer. Place the biga in an airtight container, and ferment for 16 hours at 60°F. | |||
| Final dough | |||
| Bread flour | 13 | 3.6 | 6 kg |
| Water | 10 | 2.25 | 4.6 kg |
| Salt | 12.5 | 200 g | |
| Yeast | 4.6 | 130 g | |
| Biga | 13 | 14.5 | 6.24 kg |
| Total appr. wt. | 38 | 5.45 | 17.17 kg |
| Method: Place all ingredients in the bowl of a spiral mixer, and mix for about two minutes. The dough should be underdeveloped. If using a planetary mixer, mix about three minutes. The desired dough temperature is 75°F to 78°F. Place the dough in one or more covered containers, and ferment for 45 minutes. Give the dough a stretch and fold, and return it to the container. Continue fermenting for another 45 minutes. Divide the dough into individual units accordingly: | |||
- Small focaccia: 3.52 ozs. (100 g)
- Half sheet focaccia: 3 lbs., 1 oz. (1.5 kg)
- Baguettes: 12 ozs. (340 g)
- Rustic rolls (divided but not shaped): 2 ozs. (57 g)
Pre-shape the focaccia and baguettes; cover and rest for 20 minutes. Then, shape the baguettes and focaccia; cover and let rest until the loaves have increased in size by 70 percent to 75 percent, about 45 to 50 minutes. Place the divided rustic rolls directly onto a floured proofing board or parchment-lined sheet pans if baking in a convection oven. Cover and let rest until fully proofed, about 45 minutes. To bake, place the loaves and rolls directly on the floor of a 480°F deck oven. Steam lightly and bake until golden brown. Open the vent at the onset of color. Bake with the door slightly open the last four to five minutes. If baking in a convection oven, bake at 400°F with steam. Open the vent when browning is apparent. Lower the temperature to 380°F to finish the bake. Leave the product in the oven with the door slightly open for four to five minutes to crisp the crust.
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© 2008 Penton Media Inc.
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