Pane Francese Antiquato

Sometime last night a flock of flamingos descended into our front yard. I heard they were in season, and I completely understand why they  prefer our front yard to the rest of Rochester. It is the most tropical locale in town. First the Dr. Seuss trees and now this! HaHA! Spring has been good to us.

This bread, according to the Wiseman family who received a loaf, is excellent when grilled with cheese.With just a smidge of whole-wheat, it is a porridge style (hence, antique) french bread recipe made in the italian style–so the crumb is a bit more moist and spongey.  Yum.

Pane Francese Antiquato

Italian-Style French Bread

Adapted from The Village Baker

1 cup whole wheat flour

1 cup boiling water

3 cups all-purpose flour

2 tsp salt

3 packages dry yeast (3 cups of sourdough starter)

1 ½ cups warm water

Bouillie

Place whole wheat flour in a bowl and mix in the one cup of boiling water. Let soak for 5 minutes and then stir and let sit covered for 15 hours.

Dough

Add yeast to the bouillie mush and dilute with the warm water. Add the salt and 2 ½ cups of flour and stir until the dough is shaggy. Turn the dough onto the worktable and knead it, using the remaining ½ cup of flour until the dough is smooth. Let dough rise, covered, for 1 hour.

Make up dough into 2 loaves, each about 10 inches long and 4 wide. Cover the loaves and let them rise for 1 hour. Flatten them with the fingertips, flip them over, and let them rise for another 20 minutes.

Bake the loaves in a preheated 350 oven for between 40 and 45 minutes.

I am glad this recipe makes two loaves—afterall, I have a whole flock to feed.