Pane Francese

Photo: flickr user ecodallaluna

Ingredients

Biga sponge:

1 1/8 cups water

1 teaspoon bread-machine yeast or SAF fast-acting yeast

2 cups bread flour (organic if possible)

1/4 cup water

1 1/4 cups bread flour (organic if possible)

2 teaspoons gluten with vitamin C

1 1/2 teaspoons salt

Preparation

Pane Francese has a sturdy, crackly-crisp crust and moist interior filled with uneven holes that will make you feel like one of the most accomplished bakers in the world."

Makes one oblong loaf

1.Place the water, yeast, and flour for the biga in the bread pan. Program for the dough cycle, set a timer, and mix for 5 minutes. Turn off the machine. Unplug the machine and let the biga starter sit in the bread machine for 8 to 10 hours.

2.Place all the dough ingredients in the bread pan. Program for the dough cycle; press start. The dough will be moist and smooth, but flaccid. Take a deep breath while it is mixing; this is what bread dough is supposed to smell like-fresh and yeasty.

3.The dough cycle will have a 1-hour rise. At the beep, press reset and unplug the machine. Set a timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere.

4.Scrape the dough out of the bread pan with a dough card onto a floured work surface. Knead a few times and pat into a 12-inch oval. Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking. Cover the loaf with a clean tea towel on the work surface and let rest 30 minutes.

5.Line a baking sheet with parchment. Carefully pick up the loaf and place it on the baking sheet. As you pick it up from both ends and carry it through the air, it will naturally stretch and extend slightly, which will create a flattish loaf about 14 inches long and 5 inches wide. Dust the top with flour. Cover again and let rest 20 minutes. Preheat the oven to 450 F, lined with a baking stone or tiles on the center rack, if desired.

6.Do not slash or glaze the loaf. Place the pan directly on the oven rack, or on the stone if using, and immediately reduce the oven temperature to 425 F. Bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. Remove the loaves from the pans immediately to a cooling rack.

NOTES : It is such a success .... I've had bread withdrawal since moving from the Bay area to Hawaii. I've been making my own french bread using the dough cycle on the bread machine, but this one is so much better! [Frances Feeter (momfeet@aloha.net)]