Pane Francese - Baguette

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

2 1/4	Tsp.	Yeast - active dry or 9/10 sm. cake yeast (15 g)
1/4	Cup	Water - warm (59 g)
1/2	Cup + 1 Tbl.	Water (133 g)
2 1/4	Cups + 4 Tsp.	Flour - all purpose unbleached (310 g)

All		Pasta Lievitata from above
3/4	Cup	Flour - all purpose unbleached (100 g)
1/4	Cup +2 Tbl.	Water (89 g)
1 1/2	Tsp.	Salt (7.5 g)
Q.B.		Vinegar - a few drops

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1/2 cup plus 1 tablespoon) to the dissolved yeast mixture. Add the flour (2 1/4 cup plus 4 teaspoons) to this mixture and continue to mix until the dough begins to hold together. Knead the dough to a soft consistency. Continue to knead until the dough is smooth and elastic.

Place the dough in a lightly floured bowl. Allow the dough to rise overnight at room temperature. (The dough may be allowed to rise at room temperature for 1 1/2 - 2 hours and refrigerated overnight. It should then be allowed to return to room temperature.)

Place the flour (3/4 cup) on the work surface, and make a well in the center. Add the pasta lievitata, salt (1 1/2 teaspoons), water (1/4 cup plus 2 tablespoons), and a few drops of vinegar to the center of the well. Mix the flour, salt and water into the pasta lievitata and knead until a homogenous and elastic dough is formed. (The temperature of the dough should range between 68 and 82 degrees.

Cover the dough with a damp cotton towel and allow it to rest until the pasta has doubled in volume (approximately 60 minutes).

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

Turn the risen dough onto a flour dusted work surface. Divide it into three portions. Gently pat each portion into a 4 by 6-inch rectangle. Starting at 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. Carefully lift each portion of dough and place it onto a lightly floured sheet of parchment paper, stretching and lengthening it until it is 12-15 inches long. Slash 3-4 shallow cuts down the surface of each portion of dough.

Slide a baker’s peel beneath the 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).