Pane Francese - Stretched

Adapted from "Come Fare Il Pane", by Anna Bisio, published in 1997 by Giovanni De Vecchi Editore in Milan, Italy.

1	Tbl.	Yeast - active dry or 1 1/5 sm. cake yeast (20 g)
1/4	Cup	Water - warm (59 g)
1 1/4- 1 1/2	Cups	Water (296 - 355 g)
3 3/4	Cups	Flour - all purpose unbleached (500 g)
2 1/4	Tsp.	Salt (12 g) - dissolved in 1 tablespoon (15 g) of water

In a large mixing bowl, dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add 1 cup additional water to the dissolved yeast. Add the flour (3 3/4 cups) to the mixing bowl and mix until the dough begins to hold together. Allow the dough to rest for 5 minutes. Gradually add 1/4 - 1/2 cup water, kneading the dough until a soft consistency is achieved. (Allow the dough periodic 1-2 minute rests during the kneading process.) Add the dissolved salt to the dough and continue to knead until the dough is smooth and elastic. The dough may feel somewhat tacky.

Place the dough in a lightly floured bowl, cover it with a cotton towel, and allow it to rise at room temperature until doubled, about 1 1/2 hours.

Turn the risen dough onto a flour dusted work surface. Divide it into four portions. Gently pat each portion into a 4 by 6-inch rectangle. Starting on the top of the rectangle at the 6-inch edge, roll the dough toward you forming a moderately firm cylinder. When you reach the bottom edge of the rectangle, press the edge of the roll with the heel of your hand to form a seam. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer the dough to the floured canvas or proofing board, seam side down, and cover it with a cotton towel. Allow it to rise at room temperature for about 40 minutes.

As the dough is rising, place a baking stone in the oven, setting the temperature to 500 F. Allow the oven to heat for 30 minutes.

Carefully lift a portion of dough. Carefully turn 2 portions of dough upside down onto a lightly floured sheet of parchment paper, stretching and lengthening each portion to 12-15 inches long. Repeat with the remaining 2 portions of dough. Cover the dough on one of the sheets of parchment paper with a cotton towel. Slide a baker’s peel beneath the uncovered sheet of parchment paper. Lower the oven temperature to 425 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3-minute intervals within the first 10 minutes. Allow the dough to bake until it is a deep golden color (approximately 10 more minutes). Remove the loaves from the oven and allow to cool on a wire rack.

Uncover the dough on the remaining sheet of parchment paper. Slide a baker’s peel beneath the sheet of parchment paper. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3-minute intervals within the first 10 minutes. Allow the dough to bake until it is a deep golden color (approximately 10 more minutes). Remove the loaves from the oven and allow to cool on a wire rack.