How to Make Rustic Pane Francese

Julia and Bridget uncover the secrets to making the perfect Pane Francese at home.
Get the recipe for Pane Francese: cooks.io/2vStIRw
Buy our winning stand mixer: cooks.io/2tkBbHO
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@Piboon11]

Thanks for the great techniques. And thanks for all the simple but really important questions being asked along the way.

[@achecase]

My first thought, "Oh yeah, I'm finally going to learn how to make great Pane Francese and have it around all the time." After watching, " I've got to google local bakeries to find out who has reopened and apologise for ever having questioned the price of Pane Francese."

[@amberborne3643]

I was thinking the same thing! 😂😂😂🤣

[@raeperonneau4941]

🤣 Amen.

[@injunsun]

It's really not that hard, and you really don't need all of that specialty equipment. I don't use a baking stone, nor do I put lava rocks in my water tin, nor do I do the multiple kneading and risings. Autolysis, kneading once; then one rise, done in the bread dish, or on a pizza pan, then into the oven it goes. They over-complicated it.

[@optionout]

🤣🤣🤣👍 Right?

[@stevesnyder]

I made this yesterday. First, this is a very wet dough. Around 77% hydration rate. When I went to mix the poolish with the flour in my stand mixer it was just a wet sloppy mess and didn't come up the dough hook at all. I think I added another 1/2 cup of bread flour just to get it to stiffen up to the point that the hook was kneeding the dough. I researched other recipes for Pane Francese and they are all similar. It might be my bread flour. I don't know. Once I got it kneaded, everything else went smoothly. Just a little sticking on the couche, but that's my fault. One thing I wish they did was give measurements in grams so I could weigh it like a real bread bakers. America's Test Kitchen likes to dumb things down for their audience but if you are taking on a recipe like this, please give us measurements for weighing.

[@TheEvie202]

@stevesnyder I’ve been there ! With high hidration doughs, grams and a digital scale are a must!

[@9108jmjm]

I made this a few days ago. Turned out great. I skipped the lava rocks and just put water in pie pans. Also did not use a baking stone. I used a perforated metal form.

[@emilystiles5633]

Normally I follow ATK recipes to a T. Instead I used a baguette pan instead of a French couche (heavy duty linen), a pan filled with boiling water instead of lava rocks, and a small knife instead of a bread knife and the baguette still turned out amazing. I’m sure they wouldn’t turned out even more amazing if I followed the recipe exactly, but I wanted to give hope for others to still make this recipe even without all the special equipment.

[@amywatkins9309]

One of the most delicious breads I’ve ever made! Thank you!

[@alexjoseph2814]

theres no way you made it already

[@tosht2515]

@alex joseph This recipe has been on ATK's website since April 2019 and this episode aired on PBS June 2019.

[@amywatkins9309]

Tosh T Thank you. This.

[@amywatkins9309]

alex joseph It’s not a new video.

[@alexjoseph2814]

@@amywatkins9309 apologies

[@MidwestGirl]

Wow - that is some gorgeous looking bread!

[@josephineroe8424]

I don't like the comments which complain about the amount of time and effort it take to make this bread, as people who like to cook can actually enjoy all the steps. That said, I just watched this video for the third time, and I am about to grab my car keys and go buy a loaf. 'Cause I want it NOW!

[@allipi8571]

love having the summary at the end

[@videoseekerism]

Process: Easy Results: Awesome!!!

[@all-gone]

Omg! Who knew so many steps??? Bakers you have my deepest admiration! Too many steps for me.

[@scootertron8332]

I have used a bath mat towel with very short fibers as a couche when making baguettes

[@michelemoore133]

I looked for the lava rocks for some time. Finally got them! By that time I had found all the other tools. It wasn’t that hard-now I am so excited to master this bread. I am tired of having to buy it as I have no bakeries near the bread I can buy is inferior so I am determined to master this recipe 😊

[@navinmerchant496]

Where can I find written recipe of this

[@IanRob2011]

Ok, now I’m hungry!! Yummy bread and olive oil. Nothing beats that combo

[@canislupus5]

Ingredients: flour, yeast, water, oil, salt. Also needed: 20 hours, bread linen, lava rocks, bread turner, special bread rolling razor blade, rocket ship, hovercraft, flux capacitor, and first edition copy of The Rievers, signed by Faulkner.

[@cathyburns750]

Drooling. Need butter and jam. That is a masterpiece!!!

[@kbeynon79]

This is not a bread recipe for beginners. It is awesome, though. I've used it a few times now, and the bread turns out really nice. If you have experience with high hydration doughs, then I highly recommend it!

[@cisium1184]

As with so many ATK recipes, it’s a lot more of a faff than it needs to be.

[@susanvelasquez-perez2188]

Perfect 👍 bread 🥖 thank you girl

[@schublak]

Oooooorr…you pick one up at the bakery! Lovely video. Tks!

[@ks7343]

I hope to be able to make this soon! Looks so delicious!

[@riceman2011]

What I learned after watching this video- I’m only ever going to buy this bread rather than making it at home 😅

[@daveh7720]

Holy mackeral. It's a miracle the people of France haven't died of starvation while waiting for their bread to be done.

[@brendafain9962]

😂🤣🤣😂

[@MrYellowwrench]

Italy

[@gr8tgee]

They make this look so so good and easy but Shop Right is so close🙂

[@jullesadams1398]

You really make my day. You guys are the best!

[@maydaygarden]

Never will I ever, but fun to watch! I've resigned myself to the fact that I will never find a bread like that in AZ. (sigh).

[@travissimpson7061]

Hi ladies❤️❤️❤️❤️❤️❤️. Would cooled browned butter work instead of the olive oil? Or maybe canola, corn or veg oil...

[@kridanina]

i love them, they are the sparkle of the show.

[@jamesec1949]

Bridget in blue! Beautiful.

[@brendafain9962]

They are both wearing blue, and they are both beautiful. Girls rock.

[@Ballerina4691]

Can you please tell me the size of the wooden board and which brand it is?

[@AmonNouse]

Excellent presentation skills both. Great recipe and method. And fantastic result! Well done

[@jenifer34]

looking beautiful bread for stew meals in the evening !!!!!!!!!!!!

[@araduarte4933]

I’ll try to get the recipe ....exactly and take my time... and do it Arabella from Encino CA

[@mr.zardoz3344]

This bread is precisely why bakeries exist. It seems there is so many steps to making good bread. The Italians do everything right.

[@nicolem362]

Has anyone used a convection oven in baking French Baguettes or these Pane Francese? Does it dry them out, make the crusts crunchier....?

[@kevinburke6446]

Great video. What are some of the significant differences between this loaf and the French version? For steam, could you have soaked just one tin plate of lava rock and put it in while the oven was warming? Thxs.

[@bdwilcox]

Moisture on the backside, flour on the front-side. Sounds like my wedding night...then again, everyone loves a moist couche.

[@TruthTroubadour-xi9cc]

OMG...TMI!!

[@chrismalzahn8645]

What a beautiful dough! Can't wait to make.

[@publiusovidius7386]

Dusting your couche with rice flour (or mix of rice and wheat flour) prevents sticking better than wheat flour alone. Especially with high hydration doughs.

[@brendafain9962]

Sounds like a pro speaking. 👍

[@PubliusRutiliusLupus]

I will tell my girlfriend to use rice flour to dust her couche from now on.

[@publiusovidius7386]

@@PubliusRutiliusLupus You don't have a gf.

[@PubliusRutiliusLupus]

@@publiusovidius7386 you don't know her she posts on KZbin Canada

[@carolpeterson6756]

Grazie! 💙🥖💙🥖💙

[@gregoryschmidt1233]

Equipment I would need to buy and add to my kitchen to do this project - everything. Fun to watch, though.

[@hollym5873]

Thanks for the recipe.

[@chrisgamache2580]

I have this recipe in the Test Kitchen book and came to KZbin because I can't ever get it to come out without adding at least an extra cup of flour. If I follow the recipe exactly, I end up with dough soup. I can't figure out how the dough firms up so we'll in the video.

[@chrisgamache2580]

I figured it out. I have very hard water and it was killing the dough strength. After switching my water source, my dough was fantastic.

[@PubliusRutiliusLupus]

@@chrisgamache2580 awesome! thanks for the follow up

[@malyism1]

@@chrisgamache2580 so what kind of water do you use? I added over a cup of flour and it didn't look like the dough in the video.

[@Geoduck.]

It takes some attention and time to bake this bread but the results are worthwhile that's for sure!

[@stewwolfe1]

I can't wait to try this!

[@michellesandoval2264]

Very enjoyable.

[@canislupus5]

This recipe has been passed down for generations because that's how long it takes to make a loaf.

[@danbev8542]

I learned about lava rocks from ATK quite a few years ago. They work beautifully! $5 from Amazon & a sturdy old pan dedicated to the rocks ... mine lives on my oven floor all the time. I make different breads than this one, but even a simple yeast bread in a loaf pan rises better if there is steam in the oven. Bridget knows a lot more about making bread than Paul Hollywood, IMO. I His idea of putting yeast one one side of the bowl, & salt on the other, then mixing them together is ridiculous. I would add some stone ground flour and allow the dough to ferment overnight - this gives much more flavor and breaks up the work. Mix the dough on day 1, bake on day 2.

[@Lepretr0n]

aw man i've been waiting for an excuse to get my lava rocks out

[@alishamartin4442]

Calm down Julia @9:40 🤣😂😂🤣 I admit the loaves are pretty

[@araduarte4933]

Delicious 😋

[@alicegraham4605]

I have tried this recipe twice now, and each time I have ended up with a gluey mess. It never comes together and never climbs the dough hook. I end up adding at least another cup of flour, if not two, and then I get some consistency, but it never has looked like yours. Don’t know what I am doing wrong. It does taste good, but I’m not sure why.

[@bodhigallo99]

I’m having the same issue currently

[@GodGunsGutsandNRA]

This is nothing like French Bread!

[@lynnodo1909]

I can not get receipts from google if somebody had please send for me thank you 🙏

[@roscocsa]

Wet under the dry helps a Lot with scraping down the sides. Especially in the bottom center where that one pocket of hatefulness lives.

[@wild-radio7373]

...i feel similarly about that pocket... ;) ♡♡♡

[@roscocsa]

Aname Aname i hate having to pick dough out of my arm hair because of trying to fit my sasquatch hands in the bowl.

[@wild-radio7373]

@@roscocsa !Haha! I can relate ♡ I am female, but have had the nickname Chewbacca before! ...memories... ;) ♡♡♡

[@Joesmith-fu4ps]

What % hydration is that dough?

[@josephineroe8424]

I need some lava rocks, but unfortunately our local volcano is still closed for Covid-19.

[@TruthTroubadour-xi9cc]

😂😂😂😂

[@injunsun]

Have you tried throwing in a virgin sacrifice? I've heard that works.

[@joepanackia6694]

Would like to see the measurements in grams rather than cups and tsp. 6/28/24

[@natalierice6528]

So much like making sourdough bread minus keeping a starter alive.

[@injunsun]

Mine I keep refrigerated for once a week loaves, however one can freeze small starter batches for whenever. I just discovered the ease of sourdough last month, and have already baked four loaves. These, at 52, are the best of my entire life. I'm so glad I discovered how, and it has far fewer steps than they do here.

[@sharoncorrea4192]

@herne webber Could you share your sourdough recipe if you don’t mind? Been keen on trying to make it.

[@johnbaptist7476]

Amazing 🌷🌹🌾🌾🥀😋

[@NotContinuum]

I remember this being posted a few months ago and the general consensus was that this is a nice ad for bread making equipment most people don't want or need.

[@mattvanlandingham8034]

This video recipe has EVOO, the book version doesn't.

[@-sstevens5444]

Yummmmmm.💜😎

[@sharakirkby2744]

Yum!!!!

[@mitchellmally6381]

I have made this twice, and both times have problem with understanding the folding. Is she saying fold it eight times in bowl, then let rest for 30 and fold again eight times and let rest for 90 minutes? Or is she saying fold 8x8 each folding. Because you need the gluten chains to build up in order to get this bread to stand up in the heat.

[@MidwestGirl]

Please provide links for the tools you use (the bread couche, for example). Thanks!

[@charleygraybell1865]

I would like to see the bread loaded onto the baking stone. That's a tricky part, and they don't even show it!

[@Zipfei_Kloatscher]

Always remember: They're gonna see each other again later... But I'm just here to say 'Hello'... 😉😅

[@saukitchenuk7809]

Best bread

[@mike-b6c7z]

please use grams

[@daal9335]

Yay I'm first here!!!

[@wild-radio7373]

Nice!♡♡♡

[@treewasher]

It's probably safe to guess that the majority of this channel's viewers are located in the U.S. Still, I'd expect anyone motivated enough to try this recipe will have already been introduced to measuring by weight. Precision is essential in baking; measuring by volume (and with archaic measurements like U.S. Customary or Imperial) is both annoying and introduces the risk of imprecision. For those with a high enough pain threshold to have read this comment, I suggest that you seek out KAF's recipe for Stirato.

[@eviivonda2186]

I love this bread... I thought it use special flour to make that bread...

[@alandelarosa9842]

Ah yes ive been looking for a recipe so i could use my * Sheet of canvas * Flip board * Pizza peel * Baking stone *Lava rocks *Baker's lame

[@wild-radio7373]

Chuckle*

[@TruthTroubadour-xi9cc]

Right??!!😂😂😂

[@injunsun]

I know it's their profession, but I sometimes have eye roll so bad from their "required" things, I can see my own brain.

[@sunitabansal9787]

Recipe is useless without the measurements. It is not there on their website either. Shame.

[@ob1quixote]

I stuck it out until the lava rocks. Just not gonna. 😁

[@lindapugh4778]

Hello!

[@wild-radio7373]

Yum! :) 🤜👍🤛♡♡♡

[@ambrosejoseph4843]

hi

[@robertlopez6430]

Jesus. I just want some bread. Lol. Looks like fun if you have the time and patience.

[@regmonmusic]

😋

[@CBDabbs]

it would be nice if you gave the weights in grams.

[@stevenreichertart]

This bread looks amazing but I started laughing with each piece of equipment that they pulled out to make this. This is simply too complicated and time consuming for me to make.

[@passgas4u]

why not use metric and baker's percentage?

[@jake9705]

Jesus Christ! Had no idea bread making was so complicated!

[@brendafain9962]

Yeah it is. You won't be able to eat until late evening. I have made bread before and it takes all day. Oh, and don't get fancy trying to make chocolate bread. Forget about it.

[@rollymeeks7031]

Seems like a lot of expense for a couple of loaves of bread

[@twentyone6867]

@Log Splitta I been making my own bread at home for 40 yrs. an pasta. I use none of their tools. Exactly what you typed is all you need. Bread is so cheap to make.

[@injunsun]

@@gregoryschmidt1233 I have made my own too, with the kits sold at WalMart for $29.95. All I buy is honey and yeast to make meade, and there's really no mess. The kit has bottles, and reusable ones, like those One Vodka comes in, are cheap or free. I mix, vent, wait a month, and decant. It's as easy as Kool-Aid. This is also far cheaper than buying premade meade.

[@levmatta]

In Brazil we got a "French bread" that is not French also. And had nothing to do with this one

[@injunsun]

Is yours more of a buttery rich, eggy brioche style?

[@chocolatesouljah]

I checked this long enough to see if the recipe was easily available and no, one has to join their website. So I won't watch h and yes, I unsubscribe.

[@gr8tgee]

Me I'm next🙃

[@GypsyBrokenwings]

Sounds like a rapid sour dough bread, with all the folding and waiting.

[@injunsun]

And it's Vegan. That's always good to mention. Now, I'm going to attempt to twist this recipe, using my sourdough starter. "Connie's RAWsome Kitchen" got me started on fermented foods, including bread, and nut-based cheeses, which have changed my life.

[@lanakefrompuna]

And this is why I’d rather spend $5 and buy a baguette

[@lizhumble9953]

That is beautiful bread but that was way too much work for two loaves of bread. Lots of rising and waiting, and specialty equipment. I would like to see if you can come up with a quick way to do this like your 1 hour pizza dough.

[@phillieb30]

I'm not bashing you at all, please don't think I'm trying be rude towards you, because it's definitely not my intention. I understand what you mean about specialty/specific items for making the bread, it's not really needed if you can improvise. But, the length of time to make this recipe cannot be rushed. If it is rushed, it will not be at all like this recipe, as it has been formulated for a certain flavor and texture. Yes, we can make a quick bread recipe for immediate consumption and it will still be good and very edible...although long term commitments tends to make better bread and life a better journey...following a recipe like this has taught me not only how to make some great bread, it also helped me form more discipline in living life by not rushing all the time. Happy baking!

[@dantean]

I'll pass.

[@singe0diabolique]

Man, if I were straight, and Bridget was single, I'd be chasing after her!

[@rgruenhaus]

You put that name in the title like people actually know what it is!

[@brihow24]

Will we be seeing more diversity in your youtube channel? I'd love to see more BIPOC chefs and experts.

[@TruthTroubadour-xi9cc]

Why do you keep asking this question on their videos? This is incredibly obnoxious. Also, WTH does BIPOC even mean?

[@nmatavka]

@@TruthTroubadour-xi9cc Black, Indigenous, and People of Colour. AKA mindless tokenism, never mind hiring people who can COOK.

[@wnickelson]

This has to be one of the most ridiculous recipes to ever be featured on ATK.

[@giselsilva]

May I ask you why you say that?

[@egrace3738]

Too many steps. 😖