Pane Francese is an Italian nod to French baguettes. Below is my micro-bakery attempt, which led to a somewhat wobbly (almost unmanageable) loaf, even after mixing, autolyse and folds. My dough was a quick proof that I tried shaping like a baguette. I ended up with simple folds and no scarification, and it came out more like a ciabatta, which wasn’t a bad thing.
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